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
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.