Journal
MEAT SCIENCE
Volume 68, Issue 3, Pages 383-389Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.04.005
Keywords
texture analysis; sensory quality; emulsion stability; olive oil
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The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected. (C) 2004 Elsevier Ltd. All rights reserved.
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