The relationship between the composition and texture of conventional and low‐fat frankfurters

Abstract

The chemical composition, instrumental texture and sensory properties of eighteen conventional and three low-fat commercially produced frankfurters were analysed. The most important factors in de®ning the texture of the product were hardness and juiciness, these being related respectively to the percentage of protein and the fat/protein ratio in the frankfurter. Subsequently, using a basic formulation of soya protein and starch, dierent levels of fat (10 and 15%) and hydrocolloids [carrageenan, carboxymethylcellulose (CMC) and apple pectin] were tested. According to results from these trials, three low-fat formulations were chosen. The three low-fat sausages were a sausage with 15% fat and carrageenan (0.5%), a sausage with 10% fat and a combination of carrageenan (0.5%) and pectin (0.4%) and a sausage with 10% fat and a combination of carrageenan (0.5%) and CMC (0.1%). The sensory and instrumental texture attributes of the three lowfat and the standard sausages were investigated. Results indicated that low-fat (10%) frankfurters with a texture pro®le similar to standard frankfurters could be manufactured through the addition of mixtures of proteins and hydrocolloids. The combination of carrageenan with CMC or apple pectin is more ecient than the use of carrageenan alone as both combinations allow a higher reduction of fat, at the same time achieving a ®nal texture well liked by consumers.

Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters

“…Park et al (1990) used TPA to develop frankfurters with elevated levels of oleic acid which also included additional moisture, and identified a few formulations acceptable to a consumer panel. Later, Ordonez et al (2001) used the test to develop low-fat (10%) frankfurters with soy and carrageenan that had similar texture to regular products (30% fat) on the market. The b-lac, which is an expensive dairy protein isolate (see price comparison below), did not improve yield or texture compared with the control (Tables 1 and 2); all values similar to the control, expect solid loss.…”

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

“…In contrast, many meat products such as for example emulsified sausages contain large concentrations of proteins that may exceed 15% proteins (Sampaio, Castellucci, Pinto e Silva, & Torres, 2004). Thus only few studies on the interaction of hydrocolloids with proteins have been conducted in highly concentrated systems and even less studies have carried out in-depth physiochemical investigations with CMC or MCC in meat products (Barbut & Mittal, 1996;Mittal & Barbut, 1993;Ordóñez, Rovira, & Jaime, 2001).…”

Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter‐type sausages

“…Animal fat is considered as rich in satur-ated fatty acids with negative effect on human health. From a nutritional point of view it is of interest to reduce this high levels of lipids, but the elimination or reduction of fat reduces sensory quality in the final product, in particular affecting its texture (Ordonez et al, 2001).…”