Premium
Connective Tissue/Acidic Phosphate Preblend Effects on Reduced Fat Frankfurters
Author(s) -
CALHOUN C.M.,
EILERT S.J.,
MANDIGO R.W.
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.tb14217.x
Subject(s) - chemistry , phosphate , connective tissue , pyrophosphate , solubility , food science , emulsion , sodium , chromatography , biochemistry , organic chemistry , enzyme , biology , genetics
To determine the effect of preblending concentrated sodium acid pyrophosphate (SAPP) with modified beef connective tissue (MCT) on reduced fat frankfurters, samples were target formulated at two fat/added water levels (30/10 and 10/25) and manufactured according to 4 treatments: (1) Control = no phosphate, no MCT; (2) Connective tissue = MCT added alone; (3) Preblend = SAPP, MCT, preblended; (4) Preblend SAPP/MCT + alkaline phosphate. The preblend treatments had the lowest emulsion stability and yields (P < 0.01) which were both improved for treatment 4. Collagen solubility did not increase after preblending. Redness and cured color were lowest for treatment 4 but improved during storage. Preblending, with subsequent addition of alkaline phosphate, created a MCT product similar to the control.