PHYSICAL AND SENSORY CHARACTERISTICS OF COMMERCIALLY AVAILABLE FRANKFURTERS

This study's objective was to identify the range of physical and senso ry properties of commercially available frankfurters. Twenty-five type s of frankfurters were evaluated by a six-member sensory panel and sub jected to Instron texture profiling. A wide range of sensory and textu ral characteristics was observed for acceptable frankfurters. Salty fl avor and juiciness were correlated with fat content, but salt and fat content were inversely correlated. Negative correlations occurred betw een fat content and Instron fracturability and compression; fat conten t decreased resistance to force from mechanical stress. Firmness was p ositively correlated with Warner-Bratzler shear force. The development of an accurate regression equation to predict sensory hardness was no t possible with this data set.