Premium
Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters
Author(s) -
Ruther Benjamin L.,
Dickson James S.,
Prusa Kenneth J.,
Tarté Rodrigo,
Sebranek Joseph G.
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14626
Subject(s) - chewiness , ingredient , food science , chemistry , emulsion , carrageenan , tissue transglutaminase , comminution , yield (engineering) , grinding , materials science , biochemistry , composite material , enzyme
The effects of processing method and added nonmeat ingredients on yield, batter stability, and texture of frankfurters were investigated. Five ingredient treatments (control, sodium alginate (SA), iota carrageenan, transglutaminase (TG), and pork collagen) for frankfurters were produced using three processing methods (coarse grinding, bowl chopper [BC], and emulsion mill [EM]) for each ingredient. Control treatments produced by different methods showed greater ( p < .05) processing yield (PY) with the EM, followed by the BC, and coarse grinding, respectively. The addition of TG had a positive impact on textural characteristics of chewiness and cohesiveness, but did not affect PY. As might be expected, differences between frankfurters produced with the different processing methods were observed in this study, and a means to compensate for some of the differences by addition of nonmeat ingredients to the formulations was demonstrated. Practical applications This study evaluated the performance of nonmeat binding agents for improving yield and textural quality of sausage products manufactured with three types of comminution equipment. Iota carrageenan and sodium alginate (SA) have potential to improve water retention and yields, depending on the comminution system chosen. Transglutaminase (TG) can be used to modify textural characteristics, particularly in coarsely comminuted products. Combining iota carrageenan or SA with TG showed the greatest potential to compensate for product differences that might be produced by different comminution systems.