ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Frankfurters were made by standard commercial practices except for the smoke treatment which involved four different methods: solid smoke-aerosol, liquid smoke-aerosol, liquid smoke-external dip, and liquid smoke-internal mix. For control purposes, frankfurters were prepared without any smoke treatment. All frankfurters were packaged and stored at 5°C with samples removed for analyses weekly for 3 wk. Method of smoke application did affect the processed weight of the frankfurters. Liquid smoke-aerosol treatment produced the heaviest franks; the liquid smoke-internal mix application produced franks lighter in weight than the other treatments including the nonsmoked control. Smoke treatment had no significant effect on the fat or total volatile nitrogen (expressed on a fat-free basis) content of the franks. However, it did affect the amounts of moisture, phenol, FFA and TVN as well as the pH and TBA values. The use of the liquid smoke-external dip significantly lowered the nitrite content of the franks when compared to all other treatments which were not different from each other. As the phenol content increased, pH decreased. Generally, storage had no effect on the frankfurter properties evaluated in these studies. However, pH was seen to drop then rise again whereas the amount of FFAs rose then fell during the 3-wk period.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08407.x
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