Peer-Reviewed Journal Details
Mandatory Fields
Tobin, BD;O'Sullivan, MG;Hamill, RM;Kerry, JP
2012
December
Meat Science
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters
Validated
WOS: 70 ()
Optional Fields
HEALTHIER LIPID COMBINATION BEEF FRANKFURTERS PORK BACKFAT BLOOD-PRESSURE VEGETABLE-OILS MEAT-PRODUCTS OLIVE OIL SODIUM TEXTURE PROTEIN
92
659
666
The sensory and physiochemical properties of frankfurters with varying fat and salt levels were investigated. Twenty frankfurter formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). Frankfurters were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n=25) evaluated each product in duplicate for colour, coarseness. tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P<0.001) by consumers. However, frankfurters containing the lower fat levels 10% and 15% fat with higher salt levels (2.5-3%) were significantly the most acceptable variants to consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability. (C) 2012 Elsevier Ltd. All rights reserved.
OXFORD
0309-1740
10.1016/j.meatsci.2012.06.017
Grant Details