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.     

Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p ? 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability.     

Utilization of interesterified oil blends in the production of frankfurters

Ten treatments of frankfurters were produced with interesterified oil and oil blends (palm oil, palm stearin, cottonseed oil, hazelnut oil and their mixtures) and were compared to control, produced with all animal fat. Addition of interesterified oil and oil blends affected (p < 0.05) the moisture and fat content and pH values of frankfurters. According to the colour measurements, the brightness value (L^∗) of most of the samples with interesterified oil and oil blends were higher (p < 0.05) than the control. The fatty acid composition of frankfurters was modified. The PUFA/SFA values of frankfurters were increased due to the presence of interesterified oil and oil blends in the formulation. Frankfurters with 100% interesterified cottonseed oil or with interesterified oil blends with 66.6% and 83.4% cottonseed oil had PUFA/SFA ratio higher than 0.4 and are considered better than all others from the health point of view. Frankfurters produced with 100% interesterified cottonseed and hazelnut oil or with interesterified hazelnut oil blends had the same (p > 0.05) scores for sensory attributes with the control, while all other treatments were also acceptable.     

Potato Starch and Flour in Frankfurters: Effect on Chemical and Sensory Properties, and Total Plate Counts

Potato starch and flour were examined as possible constituents in frankfurter formulations. Frankfurters manufactured with 3% potato starch or 1.5% potato starch plus 1.5% potato flour in place of 3% wheat flour normally used as a binder, and stored at 4–5°C for 28 days did not differ significantly in percent shrink, water, protein, fat, ash or salt. Residual nitrite levels decreased during the storage period. Total plate counts reflect residual nitrite levels since the frankfurters (3% starch) with the lowest nitrite concentration also had the greatest number of bacteria (6.4 × 10⁶/g) on day 28. Frankfurters formulated with 1.5% potato starch plus 1.5% potato flour were rated more tender and more juicy than those made with 3% potato starch (P≤0.05 and P≤0.01) and 3% wheat flour (P≤0.01 and P≤0.01), respectively. Fresh potato starch and wheat flour franks did not differ from each other in either characteristic but after one week's storage the potato starch samples were rated more tender (P≤0.05) and more juicy (P≤0.01). Less force was required to shear the frankfurters formulated with 3% potato starch.     

Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels

Frankfurters were produced at 12, 20 and 29% fat levels using beef fat or 60% substitution with peanut oil. Less emulsion stability, lower smokehouse yield and lower sensory juiciness scores were found as final fat content of beef frankfurters was lowered to 12%. Firmness, darkening of external color, and flavor intensity were enhanced in the low fat product. Frankfurters with 60% fat as peanut oil exhibited comparable emulsion stability and sensory quality parameters with no rancid flavor development over a period of 6 weeks at 4°C. They were as acceptable to sensory panels as the 29% beef fat frankfurters. Substitution of 60% of the beef fat with peanut oil resulted in a product with significantly (P < 0.05) less cholesterol content.     

不同添加量的亚硝酸盐和番茄粉对哈尔滨红肠品质特性及氧化程度的影响

研究了在红肠中添加不同含量的亚硝酸盐(150 mg/kg、100 mg/kg和50 mg/kg),同时补充添加不同含量的番茄红素(0%、2%和4%)对其色泽和感官品质的影响,通过pH值、色差、质构特性以及感官评价等得出最佳的添加量为:100mg/kg亚硝酸盐和2%番茄粉素;然后将用该配方生产的红肠与只添加150 mg/kg亚硝酸盐的红肠在4℃贮藏1、7、15、30和45天,结果表明添加番茄红素的红肠氧化程度较低,从成色和抗氧化的角度而言,番茄粉可部分替代亚硝酸盐生产低硝红肠。     

Calcium Fortified, Reduced Fat Beef Emulsion Product

Characteristics were investigated on a 15%/25%, fat/added water beef frankfurter supplemented with calcium (calcium carbonate or calcium-citrate-malate complex, CCM) to meet 25, 50, 75 or 100% of adult U.S. RDA in one 45g frankfurter. Controls contained 15%/25% or 30%/10% fat/added water. Compared to controls, calcium addition did not reduce yield although batters containing CCM had lower viscosity (P<0.05). During storage, pH of calcium added frankfurters increased about 0.35 units. Frankfurters formulated with 100% levels for calcium were least acceptable to sensory panelists. Frankfurters were softer and had less springiness and chewiness (P<0.05) when supplemented with 100% levels for calcium.     

PROCESSING CHARACTERISTICS AND YIELD OF PORK FRANKFURTERS MANUFACTURED FROM GILTS ADMINISTERED EXOGENOUS PORCINE SOMATOTROPIN

Eighteen gilts (75 kg) were injected daily with 0, 2.5, or 5 mg of porcine somatotropin (pST) for either 30 or 31 days prior to slaughter to examine the effects of dose of pST administration to swine on processing characteristics of frankfurters manufactured from pork. Frankfurters were manufactured from New York shoulders (NAMP #404) and formulated with fat from the same carcass to a final product target of 22% fat and 10% added water. Frankfurters from pST- treated gilts had lower smokehouse yields (0.9% decrease; P <.005) and greater shear force peak height (35.4% increase; P < 0.05) compared with the controls. The increased shear force required for skin failure of frankfurters manufactured from pork from pST-treated pigs was not readily explained by other differences due to treatment (e.g., cooking stability, batter proximate composition or salt soluble protein content; all P > 0.05)     

Inhibition of Salmonella by Sodium Nitrite and Potassium Sorbate in Frankfurters

All beef frankfurters and beef-pork frankfurters containing various levels of sodium nitrite (0, 50, or 156 ppm) or potassium sorbate (0, 0.26, or 0.39%) alone or in combination (50 ppm nitrite + 0.26% sorbate) were prepared. Frankfurters were inoculated with nalidixic acid resistant Salmonella and incubated at 15°C and 27°C for up to 21 days. Frankfurters formulated with 50 or 156 ppm nitrite and incubated at 27°C, or 50 ppm nitrite and incubated at 15°C failed to inhibit the growth of Salmonella. Sorbate alone and sorbate in combination with 50 ppm nitrite were equally effective in inhibiting Salmonella at either temperature and were equivalent to 156 ppm nitrite in inhibiting Salmonella at 15°C.     

EFFECT OF SODIUM NITRITE CONCENTRATION ON N-NITROSODIMETHYLAMINE FORMATION IN FRANKFURTERS

The effect of nitrite concentration on N-nitrosodimethylamine (DMNA) formation using frankfurter emulsion was investigated. Sodium nitrite was usually added to the emulsion to give levels of 150, 750, 1050, 1500 and 2500 mg/kg of meat. The frankfurters were cooked with light smoke for either 2 or 4 hr. DMNA was determined in all samples by GLC with an alkali flame ionization detector and confirmed by GLC-MS when sufficient amounts were present. Residual nitrite analysis indicated that about one-half of the sodium nitrite added was still present after processing. 19 μg DMNA per kg meat was found in frankfurters that contained 2500 mg sodium nitrite per kg of meat and processed for 2 hr. Indications of DMNA in levels of 3–14 μg/kg meat were obtained with frankfurters containing 750–1500 mg sodium nitrite per kg meat and processed for either 2 or 4 hr depending on the nitrite level. There appeared to be some tendency for an increase in DMNA formation on increasing processing time.     

Survival and growth of alkali-stressed Listeria monocytogenes on beef frankfurters and thermotolerance in frankfurter exudates

Cells of Listeria monocytogenes exposed at 4 degrees C to 1% solutions of two alkaline cleaners or alkali-adapted in tryptose phosphate broth (pH 10.0) at 37 degrees C for 45 min, followed by 4 degrees C for 48 h, were inoculated onto beef frankfurters containing high fat (16 g) and high sodium (550 mg) or low fat (8 g) and low sodium (250 mg) per 57-g serving. Frankfurters were surface inoculated (2.0 log10 CFU/g), vacuum packaged, stored at -20, 4, or 12 degrees C, and analyzed for populations of L. monocytogenes at 2-day to 2-week intervals. Populations did not change significantly on frankfurters stored at -20 degrees C for up to 12 weeks. After storage at 4 degrees C for 6 weeks (I week before the end of shelf life), populations of control cells and cells exposed to alkaline cleaners were ca. 6.0 log10 CFU/g of low fat, low sodium (LFLS) frankfurters and ca. 3.5 log10 CFU/g of high fat, high sodium (HFHS) frankfurters. Growth of alkali-adapted cells on both types of frankfurters was retarded at 4 degrees C. Growth of L. monocytogenes on frankfurters stored at 12 degrees C was more rapid than at 4 degrees C, but a delay in growth of alkali-adapted cells on HFHS and LFLS frankfurters was evident during the first 9 and 6 days, respectively. Alkali-adapted cells had a significantly (P < or = 0.05) lower logistic D59 degrees C-value (decimal reduction time) than alkaline cleaner-exposed cells, but the D59 degrees C-value was not different from that of control cells. Cells exposed to a nonbutyl alkaline cleaner, and then heated in LFLS frankfurter exudates, had a significantly lower D62 degrees C-value than cells that had been exposed to some of the other treatments. Growth characteristics of L. monocytogenes inoculated onto the surface of frankfurters may be altered by previous exposure to alkaline environments. Differences in growth characteristics of L. monocytogenes on HFHS versus LFLS beef frankfurters stored at refrigeration temperatures indicate that composition influences the behavior of both alkaline-stressed and control cells.     

Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p<0.05). Low-fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high-fat frankfurters. Low-fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat-low salt franks can be manufactured.     

Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

Functional properties and microstructure of frankfurters containing 1.5% or 2.5% salt and 15% pre-emulsified fat (PEF) stabilized with 2% pea protein, soy protein, or sodium caseinate were studied. With the exception of frankfurters with pea protein and 1.5% NaCl, all the others made with PEF" had greater (p < 0.01) thermal stability than all-meat frankfurters. Frankfurters containing soy protein or sodium caseinate had greater (p < 0.01) shear force than those with pea protein. Reducing NaCl in the frankfurters containing PEF did not influence the shear force. Microstructure examination revealed that many fat globules were entrapped physically within soy protein or sodium caseinate, which stabilized the meat emulsions and contributed to a firmer texture. Key Words: emulsified fat, reduced-fat, low-salt, microstructure, frankfurters     

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2° C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P < 0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples.     

Sensory Attributes and Instron Measurements of Reduced-Nitrite Poultry Frankfurters With Sorbic Acid or Potassium Sorbate

Poultry frankfurters (0 and 40 ppm nitrite) with sorbic acid or potassium sorbate were studied. Flavor characteristics were influenced by nitrite but not by ascorbic acid or potassium sorbate. Frankfurters with sorbic acid were softer and those with potassium sorbate were firmer than those without. Nitrite alone increased firmness. Sorbic acid appeared to counteract that increased firmness and potassium sorbate enhanced the increase in firmness when those compounds were used in combination with nitrite in the poultry frankfurters. Simulated-teeth attachments for the Inston gave results similar to sensory firmness scores. Frankfurters with sorbic acid added had lower pH than frankfurters from other treatments.     

Low-Fat, High-Moisture Frankfurters: Effects of Temperature and Water during Extended Mixing

Frankfurters containing 15% fat and 25% added water were produced using conventional practice or minced meat batters were mixed for 30 min (extended mixing, EM) at 2 or 16°C with all or 30% of the formulation water. EM had minimal effects on yield, purge, and texture. Products were darker and less yellow than non-EM frankfurters. The lower mixing temperature resulted in firmer (P < 0.05) frankfurters. However, mixing temperature did not affect other properties. Time of water addition affected most properties. Frankfurters from treatments mixed with 100% of formulation water were firmer, darker, redder, less yellow, and required more extension to fracture.     

Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters

Lupin protein isolate (92% protein) from seeds of Lupinus albus ssp. Graecus (LSPI) was used as powder ingredient for the manufacture of frankfurters at levels 0, 1, 2 and 3% of the formulation weight. Additional 1% water was added during batter formulation to each 1% protein used. LSPI increased (P < 0.05) the pH and viscosity of batter and reduced the jelly separation. Increasing the LSPI level resulted in higher (P < 0.05) processing yield and lower (P < 0.05) purge accumulation, redness and visual colour scores and hardness of frankfurters. Significant differences in overall acceptability were not found among the control and frankfurters with 1% and 2% LSPI. Frankfurters with 3% LSPI were judged as unacceptable. Incorporation of LSPI at 1% level either in hydrated form or as stabilizer in pre-emulsified fat improved the processing characteristics and overall acceptability of frankfurters made with LSPI as powder ingredient and did not affect the color and texture.     

Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage

Broilers fed with three levels of fish oil (0, 2 and 4%) for 6 weeks were used in the manufacture of chicken frankfurters. The meat samples were vacuum-packed and stored at 0°C for 0, 10, 20 and 30 days. Cooking yield, proximate and fatty acid composition, lipid oxidation, microbial and sensory properties of the meat products were measured. Cooking yield, moisture, fat, protein, ash and cholesterol contents of frankfurters were not affected (P>0.05) by levels of dietary fish oil. Frankfurters processed from chickens fed diets enriched with 2 and 4% of supplemental fish oil had a higher (P<0.05) level of n-3 fatty acids (eicosapentaenoic acid and docosahexaenoic acid), but had a lower level of n-6 fatty acids (P<0.05) than the controls (0% fish oil). TBA values and pH values of meat samples were not affected (P>0.05) by levels of supplemental fish oil in the diets, however, pH values of the vacuum-packaged chicken frankfurters decreased (P<0.05) as the storage time increased. No differences (P>0.05) in total anaerobic plate counts were observed among the fish oil treatments during storage. Supplementation of 2 and 4% fish oil in the diets did not increase (P>0.05) the intensity of fishy flavor in chicken frankfurters.     

Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters

Two high-collagen meat emulsions were prepared by using two levels of sodium tripolyphosphate (STPP) with samples taken after one to four emulsification passes (EP) through an emulsion mill. Raw emulsions were evaluated for emulsion stability and comminuting temperature increase, whereas yield, color and texture tests were performed on cooked frankfurters. The addition of 0.25% STPP signficantly (p<0.05) improved emulsion stability and consumer cook yield over the control. The number of EP signficantly (p<0.05) increased emulsion temperature. As the number of EP increased, frankfurter color became lighter and less red. Frankfurters with STPP were signficantly (p<0.05) lighter upon reheating. Skin texture scores decreased after three EP.     

EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS

Three types of carrageenan (K, I, K+I) × 4 levels (0, 0.25, 0.5 and 1.0%) were evaluated with a complete factorial design to characterize the effect of carrageenans on processing and quality characteristics of low-fat frankfurters (9% fat, 13% protein). l-Carrageenan at 0.5–1.0% level appeared to be more beneficial for the production of low-fat frankfurters. It reduced (P<0.05) the hardness of the skin and contributed to a softer (P<0.05) product and higher overall acceptability. Low-fat frankfurters (9% fat) manufactured with I-carrageenan (IC) or in combination with finely ground toasted bread (TB), isolated soy protein (ISP) and pork skin (PSK), were compared to high-fat (27% fat, 11% protein) and to low-fat (9% fat, 13% protein) control frankfurters prepared with 3.5% potato starch (PS), as well as with commercial frankfurters (25% fat, 11.6% protein, 4.5% starch). Frankfurters with IC had higher (P<0.05) moisture, softer (P<0.05) skin and the highest (P<0.05) separation of gelatin. However, textural properties and overall acceptability were similar (P>0.05) to commercial and high-fat control frankfurters. Addition of TB had no significant effect. Use of ISP and PSK improved (P<0.05) the water-binding capacity but negatively affected the overall acceptability of frankfurters.