HEATING RATE EFFECTS ON HIGH-FAT AND LOW-FAT FRANKFURTERS WITH A HIGHCONTENT OF ADDED WATER

Authors
COFRADES S CARBALLO J JIMENEZCOLMENERO F
Citation
S. Cofrades et al., HEATING RATE EFFECTS ON HIGH-FAT AND LOW-FAT FRANKFURTERS WITH A HIGHCONTENT OF ADDED WATER, Meat science, 47(1-2), 1997, pp. 105-114
Citations number
29
Categorie Soggetti
Food Science & Tenology
Journal title
Meat science → ACNP
ISSN journal
03091740
Volume
47
Issue
1-2
Year of publication
1997
Pages
105 - 114
Database
ISI
SICI code
0309-1740(1997)47:1-2<105:HREOHA>2.0.ZU;2-Q
Abstract
A study was made of the effect of heating rate (0.55, 1.10 and 1.90 de grees C min(-1)) on binding properties (cooking and purge losses) and texture (compression lest) of high-fat (23%) and low-fat (9%) high add ed-water (19.8%) frankfurters during chilled storage (2 degrees C). Lo w-far samples exhibited poorer (p < 0.05) binding properties; they wer e less hard and chewy (p < 0.05) but more cohesive and springy (p < 0. 05) than high-fat frankfurters. Hearing rate had little effect on bind ing properties. Hardness, cohesiveness, springiness and chewiness wher e greater (p < 0.05) at the slowest healing rate than at the other rat es, behaviour being similar at the two higher rates. (C) 1997 Elsevier Science Ltd.