FRANKFURTERS WITH LEAN FINELY TEXTURED TISSUE AS AFFECTED BY INGREDIENTS

Increasing salt concentration from 1.5 to 2.5% increased the emulsion stability of frankfurters made with lean finely textured tissue (LFTT) . Sodium tripolyphosphate (STPP) at 0.25% improved stability and textu re as well as processing and consumer cooking yields. Kappa (kappa)-ca rrageenan (0.5%) reduced cooking losses and increased firmness. Isolat ed soy protein (ISP) at 2% also improved product stability and firmnes s but lowered sensory scores. The effect of ISP on sensory scores was greater for those frankfurters produced from lean finely textured beef than for those with lean finely textured pork. Increasing NaCl concen tration or including STPP and kappa-carrageenan may improve comminuted meat products which contain 50% LFTT substituted for lean meat.