THERMO-RHEOLOGY,QUALITY CHARACTERISTICS,AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES1

The purpose of this study was to evaluate substitution of nonmeat proteins for meat protein on the thermo-rheology, quality characteristics, and microstructure of frankfurters. Batters were formulated to contain either 2% sodium caseinate or soy protein isolate, or 3.5% whey protein concentrate or wheat germ flour. The storage modulus (G') of all treatments initially decreased during temperature ramping from 20–50C, then increased rapidly from 60–80C, with all-meat batter exhibiting the highest G' at 80C. Substitution with nonmeat proteins decreased G', shear force, compression force, and red color of meat compared with all-meat frankfurters. Increased protein content, cooking yield, and decreased fat content were obtained with nonmeat protein formulations. Electron micrographs showed that nonmeat proteins were able to bind to the meat protein and fat, forming a protein-fat matrix with less coalescence of fat droplets. Sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour can be used as protein additives in comminuted meat products without adversely affecting their physical characteristics.