Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water-added Frankfurters |
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| Authors: | S.J. EILERT R.W. MANDIGO S.S. SUMNER |
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| Affiliation: | Author Mandigo is affiliated with the Dept. of Animal Science and author Sumner is affiliated with the Dept. of Food Science &Technology, Univ. of Nebraska-Lincoln. Author Eilert is currently affiliated with Excel, Wichita, KS. Address inquiries to: A213 Animal Science, Univ. of Nebraska, P.O. Box 830908, Lincoln, NE 68583-0908. |
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| Abstract: | The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe-siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation. |
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| Keywords: | frankfurters phosphates beef connective tissue low fat |
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