Textural Properties of Chicken Frankfurters with Added Collagen Fibers |
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Authors: | J-F MEULLENET HC CHANG JA CARPENTER AVA RESURRECCION |
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Affiliation: | Authors Meullenet, Chang, and Carpenter are with the Dept. of Food Science &Technology, The Univ. of Georgia, Athens, GA 30602.;Author Resurreccion is with the Dept. of Food Science &Technology, Georgia Experimental Station, Griffin, GA 30223. |
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Abstract: | Chicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (P<0.05) on hardness, springiness and juiciness. The addition of collagen fibers resulted in harder, springier, and less juicy frankfurters. Added water resulted in softer, less springy and juicier frankfurters. Response surface methodology demonstrated that for 2% added collagen, the optimum added water was ~20%. |
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Keywords: | poultry collagen chicken sensory frankfurters |
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