Use of different functional ingredients and physical properties of emulsified meat products (Wurstel)

The use of ingredients of different origins is often carried out in the mea t industry to improve the yield and the quality of Frankfurter. Nevertheles s, the substitution of meat proteins with macromolecules obtained from diff erent sources can result in an unespected change in characteristics as well as texture, colour, cooking yield and water holding capacity. Two different combinations of ingredient (sodium caseinate-modified starch and soy protein-modified starch) were tested for WHC, water activity, colou r, cooking loss in the case of the emulsified meat paste and also for textu re in the cooked frankfurter. Partial substitution of sodium caseinate with starch resulted in a higher w ater holding capacity on the meat emulsion and higher values of elasticity and breaking force at Texture Profile Analysis of cooked frankfurter. The u se of soy protein isolate showed to improve the WHC and the behaviour at th e texture analysis (higher elasticity and breaking force), in comparison wi th sodium caseinate, but the substitution of soy protein with starch did no t seem to Further improve the physical characteristics of frankfurter.