SENSORY CHARACTERISTICS OF FRANKFURTERS AS AFFECTED BY SALT, FAT, SOYPROTEIN, AND CARRAGEENAN

Continuous variables, salt, fat, and either soy protein or iota-carrag eenan, were evaluated using response surface methods to formulate a lo wer salt/lower fat frankfurter with acceptable palatability attributes . Soy protein increased hardness and off-flavor, and decreased juicine ss, saltiness, and flavor intensity. Soy protein should be added to fr ankfurters at < 3.0% to minimize this effect. Carrageenan increased ha rdness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageena n and fat level increased at 1.3% salt. At 1.65% salt, off-flavor inte nsity decreased as fat content increased and carrageenan decreased.