Connective Tissue/Acidic Phosphate Preblend Effects on Reduced Fat Frankfurters

To determine the effect of preblending concentrated sodium acid pyrophosphate (SAPP) with modified beef connective tissue (MCT) on reduced fat frankfurters, samples were target formulated at two fat/added water levels (30/10 and 10/25) and manufactured according to 4 treatments: (1) Control = no phosphate, no MCT; (2) Connective tissue = MCT added alone; (3) Preblend = SAPP, MCT, preblended; (4) Preblend SAPP/MCT + alkaline phosphate. The preblend treatments had the lowest emulsion stability and yields (P < 0.01) which were both improved for treatment 4. Collagen solubility did not increase after preblending. Redness and cured color were lowest for treatment 4 but improved during storage. Preblending, with subsequent addition of alkaline phosphate, created a MCT product similar to the control.     

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.     

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.     

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.     

Inhibitory activity of phosphates on molds isolated from foods and food processing plants

Six commercial phosphates were evaluated for inhibition of the growth of 17 molds isolated from food sources. The assays were performed at neutral and natural (without pH adjustment) pH values, and the molds were streaked on plate count agar with added phosphates. Phosphate concentrations of 0.1, 0.3, 0.5, 1.0, and 1.5% (wt/vol) were used, and the MIC was determined. The resistance of molds to phosphates depended on the species. At a neutral pH, Aspergillus ochraceus and Fusarium proliferatum were resistant to all phosphates at all concentrations assayed, and Byssochlamys nivea, Aureobasidium pullulans, and Penicillium glabrum were most sensitive. The most inhibitory phosphates were those with chain lengths greater than 15 phosphate units and the highest sequestering power. At natural pH values (resulting from dissolving the phosphate in the medium), inhibitory activity changed dramatically for phosphates that produced alkaline or acidic pH in the medium. Phosphates with alkaline pH values (sodium tripolyphosphate of high solubility, sodium tripolyphosphate, and sodium neutral pyrophosphate) were much more inhibitory than phosphates at a neutral pH, but sodium acid pyrophosphate (acidic pH) had decreased inhibitory activity. The results indicate that some phosphates could be used in the food industry to inhibit molds linked to food spoilage.     

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.     

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding capacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capacity and emulsion stability. Sensory evaluation indicated that decreasing fat from 30% to 5% increased the intensity of smokiness, spiciness and saltiness and reduced the overall acceptability of the flavour. Carrageenan or oat fibre did not alter the colour of the frankfurters and neither ingredient had a significant effect on the flavour characteristics assessed. The results demonstrate that carrageenan or oat fibre can partially offset some of the changes which occur in low-fat frankfurters when added water replaces fat and protein level is constant.     

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)     

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.     

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated. Three fat levels (5, 12 and 30%) were formulated containing added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3×2 factorial design). Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, chewiness and gumminess and an increase in springiness with decreasing fat level. Maltodextrin addition caused a significant decrease in cook loss of the frankfurters but also decreased the emulsion stability. An interactive effect (P<0.05) occurred between fat level and maltodextrin resulting in no significant difference in hardness, gumminess and chewiness values when maltodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin. The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.     

柠檬酸钠协同碳酸氢钠替代磷酸盐对法兰克福香肠品质的影响

为减少磷酸盐在肉类加工中的使用,降低乳化肉糜制品中磷酸盐的含量,开发高效的无磷保水剂正逐步成为肉品行业的研究热点.本研究在添加0.2％(w/w)碳酸氢钠的基础上,将柠檬酸钠分别以0.1％、0.15％、0.2％、0.25％和0.3％(w/w)的添加量与碳酸氢钠进行复配,利用其替代传统的磷酸盐,探究其对乳化肉糜制品(以法兰...     

Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre-cooked Beef Roasts

Restructured beef roasts were prepared using trimmed (intermediate or extensive) and chunked (kidney plate or hand knife) beef shoulder clods with varying levels (0, 10, 20 or 30%) of added connective tissue (flaked with Comitrol^R). Intact beef top rounds (control) and all restructured roasts were water cooked to 62.8°C internal temperature. Increasing connective tissue increased (P<0.05) tenderness and fat of restructured products with no deleterious effect (P>0.05) on product bind. Addition of 30% connective tissue decreased (P<0.05) juiciness and overall acceptability of the products; however, products with addition of 10% or 20% connective tissue were acceptable. Sensory data indicated restructured roasts were as acceptable as intact top rounds.     

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics.     

The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had <3.0% fat, 73-76% moisture, 13-14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50-59% in cholesterol was determined in low fat beef frankfurters as compared to HFC (P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC (P<0.05). With increasing carrageenan concentration, WHC increased and penetrometer value decreased in low-fat frankfurters.     

Characterisation of low-fat high-dietary fibre frankfurters

Two different peach dietary fibre (DF) suspensions (17 and 29%) were used to obtain low-fat high-DF frankfurters (20-5% fat) which were compared to an all-meat control (25% fat). The viscosity of the meat batters increased with DF content. The protein (11.5±0.6%) and collagen (1.4±0.1%) contents of frankfurters were not affected by DF addition, and the higher the DF content, the lower the pH (6.4 to 5.8) due to the fibre solution acidity. The DF was effective in retaining added water in low-fat frankfurters since their cooking losses were similar to those of the controls (5.5±0.1%). Low-fat frankfurters were darker and browner than the controls and only high fibre addition significantly decreased the textural parameters. Sensory evaluation indicated that low fat-high DF frankfurters (20, 15 and 10% fat) were as acceptable as the all-meat frankfurters.     

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected.     

EFFECTIVENESS OF SELECTED ADJUNCTS ON PROCESSING AND SENSORY CHARACTERISTICS OF EXTRA LEAN FRANKFURTERS

The effects of maximum levels of selected additives in extra lean frankfurters (<3% fat) were studied. Seven treatments, with four replications each, were evaluated at three time periods (0, 30 and 60 days) in a randomized complete block design. The treatments consisted of: control; kappa-carrageenan; hydroxypropyl methylcellulose (HPMC); high methoxy pectin (pectin); an acid modified food starch; sodium lactate; and acid enzyme deheated mustard. All treatment frankfurters had higher (P<0.05) yields than the controls. The pectin product had an unacceptable extremely soft, smooth pasty texture. Pectin and HPMC products had the lowest (P<0.05) purge at 60 days. In general, the addition of some appropriate additive or additives to low-fat sausage products appears to be appropriate to increase processing yields, reduce cost and help bind free water so long as the additive or additives do not adversely affect other properties of the product.     

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.     

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     

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.