Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

Marita Ruusunen (Corresponding Author), Jukka Vainionpää, Eero Puolanne, Marika Lyly, Liisa Lähteenmäki, Markku Niemistö, Raija Ahvenainen

Research output: Contribution to journalArticleScientificpeer-review

61 Citations (Scopus)

Abstract

The physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of less than 1.5%. Modified tapioca starch and sodium citrate decreased frying loss, with the former also improving water and fat binding.
Original languageEnglish
Pages (from-to)9-16
JournalMeat Science
Volume63
Issue number1
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Keywords

  • Low salt
  • Frankfurter
  • Response surface methodology

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    Ruusunen, M., Vainionpää, J., Puolanne, E., Lyly, M., Lähteenmäki, L., Niemistö, M., & Ahvenainen, R. (2003). Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Science, 63(1), 9-16. https://doi.org/10.1016/S0309-1740(02)00044-X