Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

“…1 and Table 4 regression co-efficient P values indicate that frankfurters containing 15% and 20% fat were the most acceptable to consumers, however, no significant correlations were observed. These results are in agreement with González-Viňas et al (2004) who found no significant differences between 10 commercially available frankfurters as determined using a consumer panel (59 consumers) with regard to product acceptability. All the frankfurters tested by González-Viňas et al (2004) scored in the moderate range for the overall acceptability (between 6 and 7).…”

“…Frankfurters can contain up to 30% fat with an industrial average of about 20% (Keeton, 1994) and salt concentrations ranging from 2% and higher. Research on available products is essential to develop healthier, lower-cost alternatives to frankfurters currently marketed (González-Viňas, Caballero, Gallego, & García Ruiz, 2004). Several studies have been conducted which have investigated ways in which healthier frankfurters can be manufactured (Ayo et al, 2007;Bloukas & Paneras, 1993;Delgado-Pando et al, 2010González-Viňas et al, 2004;Jiménez-Colmenero et al, 2010;López-López, Cofrades, & Jiménez-Colmenero, 2009;Márquez, Ahmed, West, & Johnson, 1989;Paneras & Bloukas, 1994;Park, Rhee, Keeton, & Rhee, 1989), but none of these studies have explored the matrix interaction of salt and fat and how these parameters can be manipulated to produce a healthier consumer optimised frankfurter product.…”

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

“…in the presence of Ca 2+ , resulted in hard gels, which changed the textural properties (Savadkoohi et al, 2014) and therefore SF high values could be obtained. According to González-Viñas et al (2004), samples with high-fat and increased dry matter resulted in lower values of SF.…”

Cooked poultry meat and products as a potential source of some food poisoning bacteria

“…Frankfurters are economical because of the use of meat by-products like skin and mechanically deboned poultry meat (MDPM) for the preparation because of the low cost of this ingredient (Feiner, 2006). Moreover, chicken frankfurters are flavored with spices and smoke application (Gonzalez-Vinas et al, 2004).…”