Sf. Sylvia et al., LOW-FAT, HIGH-MOISTURE FRANKFURTERS - EFFECTS OF TEMPERATURE AND WATER DURING EXTENDED MIXING, Journal of food science, 59(5), 1994, pp. 937
Frankfurters containing 15% fat and 25% added water were produced usin
g conventional practice or minced meat batters were mixed for 30 min (
extended mixing, EM) at 2 or 16 degrees C with all or 30% of the formu
lation water. EM had minimal effects on yield, purge, and texture. Pro
ducts were darker and less yellow than non-EM frankfurters. The lower
mixing temperature resulted in firmer (P<0.05) frankfurters. However,
mixing temperature did not affect other properties. Time of water addi
tion affected most properties. Frankfurters from treatments mixed with
100% of formulation water were firmer, darker, redder, less yellow, a
nd required more extension to fracture.