Characterisation of low-fat high-dietary fibre frankfurters

Two different peach dietary fibre (DF) suspensions (17 and 29%) were used t o obtain low-fat high-DF frankfurters (20-5% fat) which were compared to an all-meat control (25% fat). The viscosity of the meat batters increased wi th DF content. The protein (11.5 +/- 0. 6%) and collagen (1.4 +/- 0.1%) con tents of frankfurters were not affected by DF addition, and the higher the DF content, the lower the pH (6.4 to 5.8) due to the fibre solution acidity . The DF was effective in retaining added water in low-fat frankfurters sin ce their cooking losses were similar to those of the controls (5.5 +/- 0.1% ). Low-fat frankfurters were darker and browner than the controls and only high fibre addition significantly decreased the textural parameters. Sensor y evaluation indicated that low fat-high DF frankfurters (20, 15 and 10% fa t) were as acceptable as the all-meat frankfurters. (C) 1999 Elsevier Scien ce Ltd. All rights reserved.