EFFECTS OF FAT LEVEL, TAPIOCA STARCH AND WHEY-PROTEIN ON FRANKFURTERSFORMULATED WITH 5-PERCENT AND 12-PERCENT FAT

The effects of fat level (5% and 12%), tapioca starch and whey protein on the hydration/binding properties, colour, textural and sensory cha racteristics of frankfurters were investigated. Decreasing the fat con tent increased cook loss and decreased emulsion stability and product lightness. Fat reduction increased smoke, spice and salt intensities a nd increased overall flavour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and co hesiveness but the other parameters measured were unaffected. Addition of tapioca starch or whey protein reduced cook loss and increased emu lsion stability. Whey protein did not effect the sensory characteristi cs but tapioca starch increased overall flavour intensity. Both ingred ients increased hardness, adhesiveness, gumminess and chewiness as mea sured by TPA. Two-factor interactions between fat level and ingredient were observed for several parameters. The results indicate that both ingredients can partially offset some of the changes which occur in lo w-fat frankfurters when fat is replaced with added water and protein l evel is constant. (C) 1997 Elsevier Science Ltd. All rights reserved.