LOW-FAT, HIGH-MOISTURE FRANKFURTERS - EFFECTS OF TEMPERATURE AND WATER DURING EXTENDED MIXING

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.