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

Marita Ruusunen; Jukka Vainionpää; Eero Puolanne; Marika Lyly; Liisa Lähteenmäki; Markku Niemistö; Raija Ahvenainen

doi:10.1016/S0309-1740(02)00044-X

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

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

68 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 language	English
Pages (from-to)	9-16
Journal	Meat Science
Volume	63
Issue number	1
DOIs	https://doi.org/10.1016/S0309-1740(02)00044-X
Publication status	Published - 2003
MoE publication type	A1 Journal article-refereed

Keywords

Low salt
Frankfurter
Response surface methodology

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10.1016/S0309-1740(02)00044-X

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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.",

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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

PY - 2003

Y1 - 2003

N2 - 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.

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

M3 - Article

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VL - 63

SP - 9

EP - 16

JO - Meat Science

JF - Meat Science

IS - 1

ER -

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

Abstract

Keywords

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