Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels |
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| Authors: | EJ MARQUEZ EM AHMED RL WEST DD JOHNSON |
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| Affiliation: | Author Marquez is with the Universidad Del Zulia, Maracaibo, Venezuela. Author Ahmed is with the Dept. of Food Science &Human Nutrition and authors West and Johnson are with the Animal Science Dept., Univ. of Florida, Gainesville, FL 32611. |
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| Abstract: | 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. |
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