Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters

Composition, textural, viscoelastic, hydration, colour, and sensory attributes of regular and low fat pork/beef frankfurters with and without cellulose gums (carboxymethyl cellulose (CMC) and two types of microcrystalline cellulose (MCC-I and II)) were investigated. Fat was replaced with water in the low fat products. Moisture loss during cooking was reduced in low fat products from 10 to 6% because of the addition of CMC; however, both MCC increased moisture loss by 12–15%. CMC addition also increased the amount of free water. The high fat product was lighter (higher 'L') than the reduced fat frankfurters; gums did not appreciably change the colour. The viscoelastic properties (relaxation time, elastic moduli) were unaffected by the changes in fat level. Product hardness, brittleness, gumminess and chewiness increased with the decrease in fat level. MCC-II improved the textural properties of the low fat product to those of the high fat product. Sensory panel results indicated a decrease in tenderness with low fat and this was not improved by MCC-II. Overall, acceptability scores indicated that all the products (high and low fat) were acceptable.