ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Continuous variables, salt, fat, and either soy protein or iota-carrageenan, were evaluated using response surface methods to formulate a lower salt/ lower fat franktirter with acceptable palatability attributes. Soy protein increased hardness and off-flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at 〈 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations 〉 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off-flavor intensity decreased as fat content increased and carrageenan decreased.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb05604.x
Permalink