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.     

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.     

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.     

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     

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.     

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine

The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).     

Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats

Instrumental and sensory evaluations were conducted on frankfurters manufactured with an increased monounsaturated/saturated (M/S) lipid ratio and 25% less fat than control. The M/S ratio was altered by using lean and fat from pigs fed 0%, 10%, or 20% canola oil (CO) which is high in oleic acid. Incorporation of 10% and 20% CO pork tissue into the product decreased saturated fat by 11.0% and 18.6%, respectively. Instron texture analysis indicated slight increases in cohesiveness with elevated CO, whereas decreasing fat increased gumminess and chewiness. Sensory evaluation demonstrated that the overall palatability ratings of the test frankfurters were similar to the control product. Frankfurters with significantly less total fat and saturated fatty acids without adverse sensory and storage characteristics were produced.     

Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products

ABSTRACT: Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly ( P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly ( P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams ( P > 0.05).     

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.     

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.     

Properties of Frankfurters Made From Electrically Stimulated Beef

Frankfurters (3 replications of 4.54 kg meat batches) were conventionally made. Paired sides from beef were used for control (NES) and electrically stimulated (ES) meats (clods, flanks and plates). All-beef frankfurters (100% ES beef or 100% NES beef) and beef-pork frankfurters (80% ES beef-20% pork or 80% NES beef-20% pork) were made. The pork was not electrically stimulated. Proximate composition within cut of beef (plate, flank, clod) was not affected (P > 0.05) by ES. However, ES clods had (numerically) greater percentages of expressible juice loss, greater percentages of salt-soluble protein and lower percentages of juice loss during cooking than did NES clods (not statistically different). Use of ES beef alone or in combination with 20% pork did not affect external visual color, off-flavor, overall desirability or processing shrinkage of frankfurters. ES may affect certain properties (raw and cooked muscles) as measured in the laboratory, but when these ES muscles are used to make frankfurters, no real advantages or disadvantages were suggested by this study.     

Formulation and Copping Temperature Effects on Beef Frankfurters

Frankfurters were manufactured using four fat and added water (AW) formulations (10% fat/30% AW; 15%/25%; 20%/20%; 30%/10%) and processed at chopping temperatures 9, 12, or 15°C. The batters were stuffed into cellulose casings, thermally processed, chilled and vacuum-packaged. Frankfurters were analyzed for proximate composition, textural properties and purge. No differences occurred among treatments for processing yield (89.8%± 1.83). Frankfurters chopped to 12°C had the highest (P < 0.05) Kramer peak force values. As expected, purge increased in all treatments as storage time increased (P < 0.05). As AW increased, hardness and cohesiveness decreased and purge increased. Water level and fat reduction were the most critical factors affecting quality.     

Washed Mechanically Separated Pork as a Surimi-like Meat-product Ingredient

Mechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi-like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW-ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during storage.     

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.     

EFFECTS OF AN AUTOLYZED YEAST ON PHYSICAL AND SENSORY PROPERTIES OF FRANKFURTERS

Three experiments were conducted to determine effects of autolyzed yeast on frankfurter firmness, flavor, and yields. Smokehouse yields of laboratory prepared frankfurters (Experiment #1) were not affected (P < 0.05) by addition of autolyzed yeast (1%). Commercially produced frankfurters containing 0%, 1.0%, or 1.5% yeast (Experiment #2) or 0%, 0.75% or 1.0% yeast (Experiment #3) were subjected to sensory and yield evaluations. Frankfurters from Experiment #2, with 1% autolyzed yeast were more firm (P < .10) than control frankfurters. Frankfurters from Experiment #3 with 0.75% and 1.0% autolyzed yeast were more firm (P < .01, P < .10) than controls. Vacuum packaged frankfurters containing yeast (Experiments #2 and #3), held 2, 4, or 6 weeks at 2–5°C, had less purge than their respective controls. Autolyzed yeast appeaers to enhance frankfurter flavor and firmness while reducing purge in vacuum packaged product.     

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.     

SENSORY CHARACTERISTICS AND PROCESSING YIELD OF BONELESS HAMS OBTAINED FROM GILTS ADMINISTERED EXOGENOUS PORCINE SOMATOTROPIN

Two studies were conducted to evaluate effects of administration of porcine somatotropin (pST) to growing gilts on subsequent processing and sensory characteristics of porcine ham muscles. The Semimembranosus muscle was separated from the other major muscles prior to pumping to 120% of green weight with a brine solution. Treatment with pST in vivo increased the weight of Semimembranosus compared with controls (P < 0.05). The muscle weight gains associated with pST treatment were retained during ham processing, resulting in heavier hams from gilts administered pST. However, pST treatment did not affect ham processing yields (%), smoked ham color, final product proximate composition or important palatability characteristics of hams (P > 0.05).     

CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE

A 3 fat level (8%, 16% and 24%, finished weight basis) × 5 modified connective tissue level (0%, 10%, 20%, 30% and 40%, meat block basis) complete factorial design was employed to characterize frankfurters manufactured with modified beef connective tissue (MCT). Thermal processing yields improved 2–3% with the addition of 20% or more MCT. Level of MCT did not affect average consumer cook yields. Kramer Shear parameters were higher with higher levels of MCT. Frankfurter cohesiveness declined with an increase in MCT. A consumer panel found low-fat frankfurters to be less desirable in almost all traits than high fat products. Frankfurters with 10–20% MCT were as desirable as controls (0% MCT). Frankfurter external and internal color was lighter as level of MCT increased. Frankfurters with MCT were rated as desirable by a consumer sensory panel, and had color and yields similar to higher fat products.     

Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils

Properties of low-fat (<18%) frankfurters containing high-oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low-fat beef/pork and all-beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased juiciness.     

The interaction between ractopamine supplementation, porcine somatotropin and moisture infusion on pork quality

Ninety six crossbred pigs were used in a 4×2×2 experiment to determine the influence of management strategy, moisture infusion and ageing on pork quality. The treatments were i) management strategy (MS) during the last 28days pre-slaughter (Control: conventional diet; Ractopamine (Rac): porcine somatotropin (pST); and combined (Rac+pST): Rac for 28days and pST for the final 14days), ii) moisture infusion (MI) (0% and 10%) and iii) ageing period (24h and 7days). L* was decreased by pST and Rac+pST, followed by Rac and then the Control MS. Shear force was increased by Rac and Rac+pST but not by either pST or the Control MS. MI decreased L* and shear force while ageing for 7days increased L* and yellowness, and decreased drip loss and WB shear force. MI or ageing for 7days improved sensory pork quality. The results from this experiment indicated that as expected MI and ageing can be used to improve pork quality.