Regular frankfurters treated with tofu powder had decreased fat with n
o significant differences in color, texture, or overall acceptability
compared to a control by sensory analysis. Lean frankfurters with tofu
powder had lower moisture and color, better texture, and overall acce
ptability with no flavor differences from controls. Except for fractur
ability, there were no differences in texture-related parameters by Te
xture Profile Analysis (TPA) between regular and control frankfurters
but treated lean frankfurters had improved texture. Lean pork sausages
treated with tofu powder were lower in fat, higher in protein, and mo
isture with no differences in sensory attributes compared to controls.