SENSORY CHARACTERISTICS OF FRANKFURTERS AS AFFECTED BY FAT, SALT, ANDPH

Acceptable processing and flavor profile characteristics of frankfurte rs were achieved near a pH of 6.0. As salt increased, hardness, juicin ess, saltiness, and flavor intensity scores increased. As fat increase d, juiciness scores decreased (at salt levels > 1.3%) due to substitut ion of water for fat. In addition, increased fat resulted in decreased off-flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0.