Particle Size and Mixing Time Effects on Sensory and Physical Properties of Low-fat, High-moisture Pork Frankfurters |
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| Authors: | A.D. SMALL J.R. CLAUS H. WANG N.G. MARRIOTT |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24060. Address inquiries to Dr. J. R. Claus. |
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| Abstract: | Changes in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b* values decreased (<0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness. |
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| Keywords: | low-fat pork frankfurters texture physical properties |
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