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

57 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
Number of pages8
JournalMeat Science
Volume63
Issue number1
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

hot dogs
Manihot
Starch
sensory properties
tapioca
sodium citrate
physical properties
ingredients
Salts
Fats
Phosphates
phosphates
salts
Dietary Fiber
starch
batters
salt content
frying
wheat bran
lipids

Keywords

  • Low salt
  • Frankfurter
  • Response surface methodology

Cite this

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
Ruusunen, Marita ; Vainionpää, Jukka ; Puolanne, Eero ; Lyly, Marika ; Lähteenmäki, Liisa ; Niemistö, Markku ; Ahvenainen, Raija. / Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. In: Meat Science. 2003 ; Vol. 63, No. 1. pp. 9-16.
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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, vol. 63, no. 1, pp. 9-16. https://doi.org/10.1016/S0309-1740(02)00044-X

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. / Ruusunen, Marita (Corresponding Author); Vainionpää, Jukka; Puolanne, Eero; Lyly, Marika; Lähteenmäki, Liisa; Niemistö, Markku; Ahvenainen, Raija.

In: Meat Science, Vol. 63, No. 1, 2003, p. 9-16.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

AU - Ruusunen, Marita

AU - Vainionpää, Jukka

AU - Puolanne, Eero

AU - Lyly, Marika

AU - Lähteenmäki, Liisa

AU - Niemistö, Markku

AU - Ahvenainen, Raija

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AB - 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.

KW - Low salt

KW - Frankfurter

KW - Response surface methodology

U2 - 10.1016/S0309-1740(02)00044-X

DO - 10.1016/S0309-1740(02)00044-X

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JF - Meat Science

SN - 0309-1740

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