Utilization of Texturized Peanut Grits in Frankfurters1,2,3

Abstract

Texturized peanut grits were substituted at 0, 15 and 30% levels on a rehydrated basis for beeftrimmings in the manufacture of frankfurters. Similar processing characteristics (peelability, cookout losses) were noted between the treatments. Frankfurters processed with 30% peanut grits exhibited a higher incidence of undesirable flavor, greater tenderness and lighter color than the control when evaluated by a trained sensory panel. Regardless oftreatment, broiling and microwave cookery produced greater precision Penetrometer penetration of cross-sectional slices than what was observed when frankfurters were not cooked prior to testing. Compression of the outer surfaces of frankfurters with the Precision Penetrometer indicated a softening effect when broiling and microwave cookery were used vs no cooking only in the 15% peanut grit treatment, No explanation can be provided for this result. The 15% peanut grit formulation was the only one to display a significant (P> .05) increase in aerobic bacterial counts between 0 and 30 days of storage. The results from this study indicate that elevated levels of texturized peanut grits can be successfully incorporated into frankfurters from a sensory, physical and microbial standpoint.

Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

“…Nonrneat protein additives derived from cowpeas and peanuts are less common. Partial replacement of meat with cowpea and peanut proteins has been reported (McWatters, 1977;Torgersen and Toledo, 1977;Joseph et al, 1978;Cross and Nichols, 1979;McWatters and Heaton, 1979;Perkins and Toledo, 1982;Beuchat et al, 1992).…”

Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

“…In contrast, nonmeat protein additives derived from cowpeas and peanuts are less common. Partial replacement of meat with cowpea and peanut proteins has been reported (McWatters, 1977;Torgersen and Toledo, 1977;Joseph et al, 1978;Cross and Nichols, 1979;McWatters and Heaton, 1979;Perkins and Toledo, 1982;Beuchat et al, 1992). To date, the use of fermented cowpea or peanut flours as meat extenders has not been reported.…”