Calcium Fortified, Reduced Fat Beef Emulsion Product |
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| Authors: | EAE BOYLE PB ADDIS RJ EPLEY |
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| Affiliation: | Author Addis is with the Dept. of Food Science &Nutrition, Univ. of Minnesota, St. Paul, MN 55108.;Author Epley is with the Dept. of Animal Science, Univ. of Minnesota, St. Paul, MN 55108.;Author Boyle, formerly affiliated with the Univ. of Minnesota, is now associated with the Dept. of Animal Sciences &Industry, Kansas State Univ., Manhattan, KS 66506. |
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| Abstract: | 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. |
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| Keywords: | beef frankfurters calcium supplements reduced fat sensory acceptability |
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