Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats

Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60 : 40, PF70: 30 and PF80 : 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-ho lding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The inc orporation of different type and level of fats resulted in significant chan ges in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by t he blending of different type and level of fats. In raw frankfurters, hardn ess for frankfurters mixed with palm fats were significantly higher than th e one with POo but greater values for cohesiveness was observed in raw fran kfurters blended with POo. Lowest chewiness was demonstrated by frankfurter s mixed with 20% POo. Grilling increased the hardness values of all frankfu rters. Contrary to the raw counterparts, cooked frankfurter with POo was th e hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw fra nkfurters with fat content of 25% showed greater value in hardness than tho se of 20%. However, there were no significant differences (P > 0.05) observ ed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found t o be most acceptable by consumer panels as they scored the highest for hard ness rating, chicken flavour, oiliness and overall acceptance attributes.