Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the texture of frankfurters were evaluated using mechanical properties and sens ory (taste panel) methods. Textural profile analysis (TPA) indicated that f at reduction decreased hardness, adhesiveness, gumminess and chewiness. In contrast, springiness increased when the fat content was reduced from 30% t o 5%. No relationships between fat content and either Warner-Bratzler or Kr amer shear parameters were found. Carrageenan and oat fibre differed in the ir effects on TPA values hut the latter was more effective at improving tex ture. Taste panellists did not detect any differences in hardness, springin ess or gumminess when fat was reduced from 30% to 5%, although increases in cohesiveness, chewiness, moisture release and lumpiness were observed. Ove rall acceptability of the texture decreased as the fat level was reduced. C arrageenan and oat fibre improved the acceptability elf the 12% fat frankfu rters, but neither ingredient offset the detrimental effects on acceptabili ty of the texture when fat was reduced to 5%. The results demonstrate that carrageenan and oat fibre can partially offset some of the textural changes (juiciness, cohesiveness, lumpiness) which occur in low-fat frankfurters w hen added water replaces fat and the protein level remains constant.