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Frankfurters with Lean Finely Textured Tissue as Affected by Ingredients
Author(s) -
HE Y.,
SEBRANEK J. G.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10978.x
Subject(s) - food science , lean meat , chemistry , emulsion , carrageenan , texture (cosmology) , biochemistry , artificial intelligence , computer science , image (mathematics)
Increasing salt concentration from 1.5 to 2.5% increased the emulsion stability of frankfurters made with lean finely textured tissue (LFTT). Sodium tripolyphosphate (STPP) at 0.25% improved stability and texture as well as processing and consumer cooking yields. Kappa (K)‐carra‐geenan (0.5%) reduced cooking losses and increased firmness. Isolated soy protein (ISP) at 2% also improved product stability and firmness but lowered sensory scores. The effect of ISP on sensory scores was greater for those frankfurters produced from lean finely textured beef than for those with lean finely textured pork. Increasing NaCl concentration or including STPP and K‐carrageenan may improve comminuted meat products which contain 50% LFTT substituted for lean meat.