Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

The sensory and physiochemical properties of frankfurters with varying fat and salt levels were investigated. Twenty frankfurter formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). Frankfurters were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n=25) evaluated each product in duplicate for colour, coarseness, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P<0.001) by consumers. However, frankfurters containing the lower fat levels 10% and 15% fat with higher salt levels (2.5-3%) were significantly the most acceptable variants to consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability.     

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

The sensory and physiochemical properties of frankfurters with varying fat and salt levels were investigated. Twenty frankfurter formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). Frankfurters were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25) evaluated each product in duplicate for colour, coarseness, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P < 0.001) by consumers. However, frankfurters containing the lower fat levels 10% and 15% fat with higher salt levels (2.5–3%) were significantly the most acceptable variants to consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability.     

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.     

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.     

Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

The effects of salt level and high pressure processing on cook loss, emulsion stability, colour, textural and sensory characteristics of frankfurters were investigated. Two salt levels (1.5 and 2.5%) and two pressure treatments (150 and 300 MPa) were examined. For each batch a control was set up which was non-pressure treated. Cook loss values were significantly decreased in 150 MPa products at the 2.5% salt level compared to controls. Significantly lower cook losses were recorded at the lower salt level after the application of 150 MPa pressure. The stability of the meat emulsions was significantly increased at the lower salt level, especially after 150 MPa pressure. Sensory analysis results for overall flavour acceptability after pressure application of 150 MPa and 300 MPa were similar to control products and panellists preferred products formulated at 1.5% salt after pressure treatment (150 MPa). Hardness, cohesiveness, gumminess and chewiness were also improved after pressure treatment. The results demonstrate that high pressure technology is a viable process that partially compensates for the reduction of salt levels in frankfurters.     

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant (p > 0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.     

Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil

Response surface methodology was used to determine the optimum salt level (1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). The test ingredients significantly affected (P<0.05) jelly separation of the batter, skin strength, hardness, saltiness, odour and taste and the overall acceptability of the low-fat frankfurters. Batters with high pectin levels recorded the highest (P<0.05) jelly separation. Low-fat frankfurters with high salt levels tended to have very hard skins and increased (P<0.05) saltiness while those with a high pectin level were very soft, tasted like cream and had the lowest (P<0.05) score for odour and taste. The low-fat frankfurters with 1.8-2.1% salt, 0-35% olive oil and 0.25-0.45% pectin had the highest overall acceptability. However, low-fat frankfurters produced with 1.3% salt, 0.25-0.30% pectin and 80-100% olive oil were also acceptable. Such low-fat frankfurters, compared to commercial products, have a 48% lower salt content (from 2.5 to 1.3%) and 66.6% lower fat content (from 30 to 10%), in which 80-100% of the added fat is olive oil. Further research is needed to improve the acceptability of these frankfurters.     

Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.     

Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

A mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.     

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).     

Effect of Salt Concentration on Quality of Restructured Pork Chops

Restructured pork chops containing approximately 15% fat were manufactured from fresh hams and boston butts taken from sows. The effects of salt level (0%, 0.5%, 1.0%, and 1.5%) and freezer storage time (0 and 30 days) on quality attributes of restructured pork chops were studied with three replications. Triangle test differences were significant for all comparisons except 1.0% and 1.5% salt groups stored for 30 days. 2-Thiobarbituric acid (TBA) values increased linearly with increasing salt levels for both 0 and 30 days storage. Salt addition also linearly increased Instron slicing strength values, and improved flavor, juiciness, and textural properties. The addition of salt decreased raw color evaluations, Instron shearing values and cooking losses. Following 30 days freezer storage, treatments containing salt had higher TBA values and lower color scores than the control treatment containing 0% salt. Salt addition at levels between 0.5 and 1.0% is recommended for restructured pork chops.     

Comparison of Rabbit, Beef, and Chicken Meats for Functional Properties and Frankfurter Processing

The functional properties of rabbit meat were compared with those of beef and chicken meats. Protein solubilities, water-holding capacities, emulsifying capacities, and binding strengths were approximately equal. Frankfurter emulsions made from rabbit and chicken were formed more easily than those from beef and were more stable. Frankfurters from beef were firmer and were coarser in texture. Sensory evaluations for flavor, texture, and overall acceptability demonstrated that frankfurters made from rabbit meat were equal to those from beef and slightly superior to those from chicken. Quality and sensory scores for rabbit frankfurters containing 15% protein, 20% fat and 1.7% salt were also very acceptable.     

Effect of Postharvest Storage and Ripening of Apples on the Sensory Quality of Processed Applesauce

Pre-processing low temperature storage of apples tended to increase the perceived sweetness and decrease sourness (tartness) of finished applesauce. Storage had no significant effect on the sheen and fruitiness of sauce and no effect on the overall acceptability ratings of flavor and texture. Grain size decreased on storage. Depending upon cultivar, color was adversely affected by storage. High temperature ripening tended to darken sauce but did not adversely affect the overall acceptability ratings of color and flavor. Ripening increased the fruitiness and decreased the grain size with some interactions between ripening and storage on grain size. Sweetness and sourness were not significantly affected by ripening treatments. The overall rating of texture was decreased with ripening.     

Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat

The effect of trisodium phosphate (TSP) solutions treatments on the sensory evaluation of poultry meat has been explored since TSP was recently approved by USDA for its usage in poultry processing to eliminate Salmonella contamination. In the present study, fresh chicken thighs were dipped in water (control sample) and in 8, 10 and 12% TSP solutions (treated samples) for 15 min. Raw samples' color, smell and overall acceptability and cooked thighs' color, smell, flavor, texture and overall acceptability were evaluated by consumer panelists. The evaluation of raw pieces after treatment or after 7 days storage at 2°C revealed that, with the exception of 12% TSP solutions treatment, sensory quality was not adversely affected by TSP. The color, smell and overall acceptability hedonic scores for the boiled thigh meat were not different between the treated samples and the control ones. Only the color, flavor and overall acceptability of thighs dipped in 12% TSP were rated significantly lower than the control sample. These results suggested that TSP solutions have good potential as dips to sanitize chickens carcasses     

食盐对调理重组牛肉制品品质及水分分布特性的影响

为探讨不同食盐添加量(0%、0.5%、1.0%、1.5%、2.0%和2.5%)对调理重组牛肉制品品质特性的影响,以碎牛肉为实验原料,经过调理和重组工艺,研究不同食盐添加量对产品的质构特性、黏结强度、色差、水分活度、弛豫时间以及肌肉微观结构的变化。结果表明,随着食盐添加量的增加,调理重组牛肉制品的水分活度显著降低,黏结强度显著增强,产品的质构特性得到显著改善(P0.05),但是色泽变暗。另外,低场核磁共振分析发现,增加食盐的添加量,不易流动水含量逐渐增多,自由水含量逐渐减少,产品的保水性逐渐增强。扫描电子显微镜结果显示,增加食盐的添加量可以使肉块黏结处的三维网络结构越来越致密,提高了产品的保水性和黏结强度。对产品进行感官评价表明,当食盐添加量为1.5%时,产品品质最好,咸味适中。综合考虑产品品质和感官品质,确定在调理重组牛肉制品中食盐的最佳添加量为1.5%。     

Effect of varying salt and fat levels on the sensory quality of beef patties

The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory consumer evaluation was conducted using 25 consumers. The consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK.     

Texture and colour characteristics,and optimisation of sodium chloride,potassium chloride and glycine of reduced-sodium frankfurter

The three-components mixture design was applied to optimise a ratio of NaCl (0%–65%), KCl (35%–100%) and glycine (0%–20%) in reduced-sodium frankfurters. Fourteen frankfurters were analysed for texture and colour, and consumer (n = 100) acceptability. Results indicated that NaCl levels affected consumer acceptability of reduced-sodium frankfurters. Increasing NaCl generally increased texture hardness. Optimisation of a salt mixture was performed by superimposing contour plots of predicted acceptability scores (≥5.5 on a 9-points hedonic scale) of all sensory attributes and revealed the optimal salt mixture: 40.03%–63.66% NaCl, 35.00%–55.90% KCl and 0.00%–20.00% glycine. The optimal salt mixture contained 220–340 mg Na/100g frankfurter compared with 540 mg Na/100 g of the control formulation (100% NaCl). The mean overall liking score (5.9 vs. 5.9) of the optimal reduced-sodium frankfurter was not different from the control (100% NaCl). This optimal formulation had >25% sodium reduction and could be claimed as ‘reduced-sodium’ according to US Food and Drugs Administration regulation.     

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.     

Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties

Frankfurter-type sausages were made in which 5%, 10%, or 15% of the meat was replaced with the following cottonseed-derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CI). All-meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein-added frankfurters. Compared to all-meat controls, frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did Cl-added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, Instron values and visual color scores.