EFFECTS OF FAT LEVEL, OAT FIBER AND CARRAGEENAN ON FRANKFURTERS FORMULATED WITH 5, 12 AND 30-PERCENT FAT

The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding c apacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capac ity and emulsion stability. Sensory evaluation indicated that decreasi ng fat from 30% to 5% increased the intensity of smokiness, spiciness and saltiness and reduced the overall acceptability of the flavour. Ca rrageenan or oat fibre did not alter the colour of the frankfurters an d neither ingredient had a significant effect on the flavour character istics assessed. The results demonstrate that carrageenan or oat fibre can partially offset some of the changes which occur in low-fat frank furters when added water replaces fat and protein level is constant. ( C) 1997 Elsevier Science Ltd.