E. Hughes et al., EFFECTS OF FAT LEVEL, OAT FIBER AND CARRAGEENAN ON FRANKFURTERS FORMULATED WITH 5, 12 AND 30-PERCENT FAT, Meat science, 45(3), 1997, pp. 273-281
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.