Quality of Reduced-Fat Frankfurter Modified by Konjac–Starch Mixed Gels

ABSTRACT:  Konjac–potato starch mixed gels were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat (18% fat, C18) and high-fat (28% fat, C28) controls for textural, sensory properties, and storage stability. At the same konjac concentration, increasing starch level resulted in lower G' (storage modulus) and G" (loss modulus) of the konjac–potato starch mixtures leading to more elastic-mixed gels. No differences in textural hardness among gel-added treatments were noticed. C28 had the lowest sensory firmness and highest juiciness scores. C18 and gel-added treatments had similar juiciness and firmness scores, and all treatments did not differ in overall acceptability.     

Effects of Reduced Salt (NaCI) Levels on Sensory and Instrumental Evaluation of Frankfurters

Frankfurters were manufactured with beef-pork mixtures using commercial procedures and varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated were sensory color, texture, flavor and overall acceptability, and instrumental texture and color during storage at 8°C. Sensory scores for color were acceptable and similar among treatments with varying salt levels, except for products with 1.0% salt. As emulsion stability decreased, however, frankfurter skin color became darker. In general, a reduction in salt by more than 20% (<2.0% salt) resulted in frankfurters of softer and less firm texture. Scores for flavor and overall acceptability were lower (P<0.05) for frankfurters with 1.5% or 1.0% vs 2.5% salt and deteriorated with increasing storage for all salt treatments. Flavor deterioration with storage was more pronounced in products with reduced salt levels (1.5% and 1.0%).     

Effect of natural colourants and nitrites on colour attributes of frankfurters

The colour attributes in a control and six more treatments of frankfurters (18% fat) produced with natural colourants and two levels of NaNO(2) (0 and 150 mg/kg) were studied. The following natural colourants, permitted by the EU 94/36 guideline, were used: E 100 curcumin (CU), E 120 carminic acid (CA), E 150a caramel (CR), E 160a beta-carotene (BC), E 160g paprika-extract (PE) and E162 betanin (B). CA, B, BC and PE significantly increased the redness of batter, while BC, PE and CU increased (p<0.05) the yellowness. NaNO(2) decreased (p<0.05) the redness of batters in all treatments. Frankfurters with CA had the highest a* value followed by those with BC, PE and B. BC, PE and B increased the yellowness of frankfurters. NaNO(2) increased (p<0.05) the redness of frankfurters in all treatments. The storage of frankfurters for 4 weeks had no effect on redness and yellowness of frankfurters. Exposure either for 2 h in sunlight or for 4 h in artificial light had no significant effect on redness and yellowness of frankfurters from all treatments. Canned frankfurters (117°) with B had the greatest decrease in redness while those with BC the greatest increase in yellowness. Frankfurters with B were the most acceptable from the consumers according to their colour followed by those with PE. Frankfurters with B had also the highest score for overall acceptability, followed by those with CA and nitrites. By employing discriminant analysis on the data, equations were derived for the identification of the natural colourant used in the production of frankfurters. Results from frankfurters, produced with 0, 3.6, 14.4 and 28.8 mg of pure B kg and 100 and 150 mg/kg NaNO(2), have shown that the level of NaNO(2) can be reduced from 150 to 100 mg/kg with appropriate increase in B level and frankfurters with 14.4 mg B/kg were the most acceptable from the consumers according to their colour.     

Study on quality characteristics of camel burger and evaluating its stability during frozen storage

This study investigated the influence of replacing One-humped camel meat instead of cow meat (0, 25, 50, 75 and 100 %) on quality characteristics and frozen storage stability in burgers. For this purpose thiobarbituric acid test (TBA-RS), cooking characteristics, color parameters, texture and sensory properties were studied during 3 months at ?18 °C. Significant differences (p < 0.05) were observed in the moisture retention, diameter reduction, sensory properties, lightness, yellowness and springiness. Cooking yield, TBA-RS, fat retention, cohesiveness, flavor and texture showed significant differences (p < 0.05) through storage. Other evaluated properties of burgers showed no significant differences (p > 0.05) in various levels of camel meat and over storage term. Moisture retention of burgers increased with increasing of camel meat content. The sensory panel scores for flavor, texture, juiciness and overall acceptability increased but color scores decreased with increasing the level of camel meat. Cooking yield, fat retention and cohesiveness decreased by increasing the storage period.     

Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth, and sensory attributes of hot-boned pork sausage patties. Treatments included: (a) sodium lactate (L), (b) buffered vinegar (V), (c) sodium lactate and vinegar mixture (LV), (d) control with BHA/BHT (C), and (e) negative control (NC). Treatments L and LV decreased TPC at day 14 and day 16 when compared to control samples and reduced bacterial numbers up to 18 days. In addition, use of lactate and vinegar increased (P<0.05) acceptability and juiciness and reduced (P<0.05) off-flavor and rancidity when compared to control treatments at day 14. These results revealed that the L and LV sausage patties retained sensory acceptability and shelf-life quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with LV maintained redness and sensory quality throughout 17 days of shelf-life, as compared to other treatments that retained color and quality for 14 days.     

QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRAN

Low-fat frankfurters (10% fat, 13% protein) were produced with 3.0% potato starch, finely ground toasted bread and rice bran or their combination. No differences (P > 0.05) were found in processing yield and purge accumulation among treatments of tested ingredients. Potato starch (3.0%) significantly increased the lightness, hardness and skin strength of low-fat frankfurters. Finely ground toasted bread had the highest scores for visual color, external redness, flavor intensity and overall acceptability and improved (P < 0.05) skin strength of frankfurters in comparison to potato starch. Low-fat frankfurters with 3.0% rice bran had the same (P>0.05) visual color scores, redness and textural properties as those produced with potato starch and toasted bread, but lower (P < 0.05) flavor intensity and overall acceptability and were judged as "just acceptable". Decreasing the rice bran from 3.0 to 1.5% and using it in combination with toasted bread (0.75%) and potato starch (0.75%) had an insignificant effect on the flavor intensity and overall acceptability of low-fat frankfurters.     

Influence of Bacterial Cellulose (nata) on the Physicochemical and Sensory Properties of Frankfurter

The physicochemical and sensory characteristics of pork frankfurters containing different levels (10% to 30%) of bacterial cellulose (nata) were evaluated. Emulsion stability of the raw meat batter decreased with the addition of nata. For nata‐added treatments, increasing levels of nata in frankfurters resulted in decreased textural hardness and shear values. Sensory results indicated that N10 and N20 had significantly higher firmness scores than N30 and control. However, juiciness score did not differ for all treatments. Incorporation of nata at lower levels (10% to 20%) did not have detrimental effects on the physicochemical, textural, sensory, and microbiological properties of regular‐fat frankfurters. Addition of a higher level (30%) of nata essentially produced comparable sensory properties to the control, but lower levels of nata in frankfurters yielded higher sensory firmness and instrumental hardness values. Based on the composite results, manufacture of regular‐fat frankfurter containing 10% to 20% high‐fiber nata resulted in product quality comparable to the control.     

Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH

Acceptable processing and flavor profile characteristics of frankfurters were achieved near a pH of 6.0. As salt increased, hardness, juiciness, saltiness, and flavor intensity scores increased. As fat increased, juiciness scores decreased (at salt levels > 1.3%) due to substitution of water for fat. In addition, increased fat resulted in decreased off-flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0.     

Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters

Mixed gels of konjac (1%, 2%) and gellan gum (0.25%, 0.5%) were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat and high-fat (28%) controls for physicochemical, textural, sensory properties and storage stability. C28 (control at 28% fat) had the highest (P<0.05) lightness (L*) and yellowness (b*) values but the lowest redness (a*). C28 had the lowest textural hardness, shear force value and sensory firmness but highest juiciness scores. Treatments containing konjac/gellan gum mixed gels were not different from C28 in sensory overall acceptability, among them K1G5 (1% konjac/0.5% gellan gum) was numerically higher. C18 had the highest TPC (～7.8 log CFU/g) after 12 weeks of storage, followed by gum-containing treatments. In conclusion, it appears feasible to incorporate konjac/gellan gum mixed gel at current levels to reduced-fat frankfurter for acceptable sensory merits with reasonable shelf life.     

Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice

The effects of two heat processes mild-temperature pasteurization (MTP: 75 °C, 23 s) and high-temperature pasteurization (HTP: 92 °C, 5 s) on undesirable brown color development and some quality attributes (pH, soluble solids content, and color parameters) of pasteurized tomato juice were evaluated and compared during 94 days of storage at 5 °C. Although both heat treatments combined with refrigeration prevented microbial growth for 64 days, the shelf life regarding acceptable microbial load of HTP-treated sample was higher than 94 days. Both processes produced lesser brown color formation in tomato juices than the commonly adopted thermal treatments although the MTP processing provides better color preservation than the HTP one. No effect of heat treatments on soluble solids content was observed while the HTP processing slightly increased the acidity of pasteurized tomato juice. The good relationship obtained between brown color and total color difference (TCD) suggests that TCD can be used to evaluate the visual color deterioration and browning in thermally processed tomato juice throughout refrigerated storage. Results presented in this study showed that the combination of a mild heat treatment plus refrigeration may help to ensure the microbiological safety and the nutritional value of pasteurized tomato juices.     

CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL,COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY1

Textural properties, water holding capacity, color, sensory characteristics, and storage stability of frankfurters containing hexane-defatted corn germ protein (CGP) as a meat extender were studied. CGP was incorporated at 2 and 3% levels as a powder or a preswelled slurry. Batter viscosity and shear force values of frankfurters were increased by the preswelled CGP. The redness values of the experimental samples with 2 and 3% CGP added as a powder were less than those of controls. There were no significant effects of CGP incorporation or its preswelling on the initial sensory properties of frankfurters. Meaty flavor and aroma and off-flavor acceptability decreased during 45 days of storage. Off-flavor and off-aroma of frankfurters showed a slight increase with time in storage. Total volatile nitrogen and nonammonia amino nitrogen of experimental and control frankfurters were not significantly different.     

Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters

ABSTRACT: The technical feasibility of using organic acid salts for surface treatment of frankfurters to determine their sensory and other quality characteristics and their ability to inhibit bacterial growth was investigated. To be practically effective, such treatments for frankfurters should have no adverse effects on meat quality attributes, including sensory quality, color, or texture. A 6% sodium diacetate + potassium benzoate (SD/PB) treatment significantly increased meat flavor, and a 3% sodium lactate + sodium diacetate + potassium benzoate (SL/SD/PB) treatment significantly decreased smoke flavor compared with the control group, but there was no significant difference between controls and the surface-treated frankfurters when comparing salty, sour, or pepper flavors. On the other hand, the SL/SD/PB at either 3% or 6% significantly increased the lightness ( L *) and decreased the redness ( a *) value for frankfurters compared with the control group. For storage time longer than 2 mo, the L * value significantly increased and the a * value decreased. Evaluation of quality characteristics showed that after surface treatment with organic acid salts, no differences were observed between controls and treated frankfurters for pH, nitrite concentration, or sodium content.     

Pre-Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality

Replacing fat with additional water prevented the increase in firmness normally associated with low-fat meat products. Pre-emulsifying the fat or oil also decreased the firmness of reduced-fat bologna. The color of reduced fat bologna was darker for all except the pre-emul-sified corn oil treatments. Redness values for the intact (reduced) fat were the highest of all treatments. Pre-emulsifying fats caused a reduction in redness values for bologna. Flavor and overall acceptability scores from a consumer sensory panel did not differ among bologna samples, but juiciness scores were higher in bologna containing additional water. Accumulated purge in vacuum packages increased with water content in the products and with addition of pre-emulsified oil.     

SHELF-LIFE DETERMINATION OF PRECOOKED FROZEN PORK MEAT PATTIES AT VARIOUS TEMPERATURES

Precooked frozen pork patties sampled from the same lot were stored at −10, −15 and −20C after vacuum packing in PE bags for the determination of shelf -life. The patties were sampled 10–13 times at 3–4 week intervals and were subjected to the determination of volatile basic nitrogen (VBN), peroxide value (POV), thiobarbituric acid reactive substances (TBA), surface color and texture after thawing at 5C for 15 h. Results from the triangle test were used to determine high quality life (HQL), and the scoring test and the quality index were used to determine practical quality life (PQL). The test results showed that VBN, TBA and POV in the samples increased as the storage period was extended. It was noted that color of samples became darker during the storage as indicated by the decrease in L value from 63.7 to 59.2. In addition, the shear force of the stored samples increased from 3.2 to 5.5 psi during the storage period. HQL of the meat patties were 147, 168 and 196 days, and the PQL 189, 224 and 252 days at −10, −15 and −20C, respectively. Statistical analysis of test results indicated that there were significant relationships between sensory scores and VBN, TBARS and POV of the stored patties (P<0.05). VBN was selected as the most reliable objective quality index for the shelf-life determination (PQL) of the precooked frozen meat patties, and PQL estimates based on VBN were close to those determined based on the sensory tests.     

Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

The development of protein oxidation as assessed by the total carbonyl content and its influence on color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect of the addition of a rosemary essential oil at different levels (150, 300, and 600 ppm) on the protein oxidative stability of the frankfurters was also evaluated. Frankfurters with no added essential oil were used as controls. The amount of carbonyls from protein oxidation significantly increased during refrigerated storage, and this increase was significantly higher in control frankfurters than in those treated with 300 and 600 ppm. Rosemary essential oil at levels of 300 and 600 ppm successfully protected the heme molecule from degradation and significantly inhibited the increase of nonheme iron (NHI) in refrigerated stored frankfurters. Color changes were directly related to oxidation processes because frankfurters with added antioxidants (300 and 600 ppm) suffered less color modifications than the controls. The addition of rosemary essential oil enhanced texture characteristics of frankfurters by reducing hardness, adhesiveness, gumminess, chewiness, and controlling the lost of elasticity during refrigeration. Statistically significant correlations were calculated between protein oxidation and instrumentally measured parameters, suggesting that the alteration of protein functionality caused by oxidation likely affected color and texture characteristics of frankfurters.     

海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响

以低脂低盐鸡肉法兰克福香肠为研究对象,探讨不同添加量（0.5%、0.75%、1%、1.25%、1.5%、1.75%）的海藻膳食纤维对其食用品质的改善效果。结果表明,随着海藻膳食纤维添加量的增加,低脂低盐鸡肉法兰克福香肠的蒸煮损失、L*值和b*值显著降低（P<0.05）,而乳化稳定性、弹性、回复性、脆性和感官评价（致密性、多汁性、风味和总体可接受性）显著增大（P<0.05）,且1.5%为最佳添加量（P<0.05）。扫描电镜结果表明海藻膳食纤维能够促进鸡肉蛋白凝胶形成致密的三维网状结构。因此,海藻膳食纤维能够提高低脂低盐肉糜体系的持水性和凝胶特性,进而改善产品的食用品质,为低脂低盐肉制品的开发提供技术指导。     

Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Storage stability of low-fat frankfurters (<3.0 fat content) formulated with carrageenan (0.3, 0.5, and 0.7%) or carrageenan with a pectin gel (PG) (20%) was examined during 49-day refrigerated storage. Low fat frankfurters had higher bacterial growth than high-fat control (HFC) over the refrigerated storage due to higher water activity resulting from extra water addition. While there was no change in the pH of low-fat frankfurters initially due to carrageenan or PG incorporation, the most noticeable pH decline was observed in PG-added frankfurters followed by only carrageenan added ones over the storage period. HFC had the highest (P<0.05) TBA value and the lowest redness index (a(?)/b(?)) all the time as compared with carrageenan or carrageenan and PG added low-fat frankfurters. Low-fat frankfurters formulated with either carrageenan or carrageenan with PG had acceptable sensory scores.     

Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets

Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4 °C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P < 0.05). All antioxidant combinations except for Aa + GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa + GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P < 0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality.     

Characteristics of Low-Salt Frankfurters Produced with Enzyme-Modified Mechanically Deboned Fowl

Objective and sensory methods were used to compare low-salt frankfurters containing enzyme-modified mechanically deboned fowl (MDF) with normal-salt (2%) and low-salt (0.5%) MDF frankfurter controls, a low-salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P < 0.05) in reheated yield between the enzyme-modified treatment, the normal-salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low-salt treatments. Microbial numbers increased faster on the enzyme-modified low-salt frankfurter than on the normal-salt control.