| Abstract: | Texture profile parameters of frankfurters were found to be generally related to cooking temperatures, except for degree of elasticity, hysteresis loss, and work ratio. Cohesiveness, elasticity, gumminess, and chewiness all were polynomial functions of cooking temperature and were smallest at 70-75° C where physico-chemical changes in proteins important to texture development appeared to be occurring. Hardness, compression energy of first bite, brittleness, apparent moduli of elasticity, stress at 20% compression and strain energy of compression per unit volume were all linearly related to the cooking temperature. Texture profile parameters were higher for samples with higher protein and lower moisture contents at all cooking temperatures. |
