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Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties
Author(s) -
HO KAILAI G.,
WILSON LESTER A.,
SEBRANEK JOSEPH G.
Publication year - 1997
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.1365-2621.1997.tb04020.x
Subject(s) - food science , flavor , chemistry , lean meat , texture (cosmology) , moisture , computer science , organic chemistry , artificial intelligence , image (mathematics)
Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture‐related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.