Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

• Published in: Meat science Vol. 45; no. 3; pp. 273 - 281
• Main Authors: Hughes, E., Cofrades, S., Troy, D.J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.1997; Elsevier
• Subjects: beef; Biological and medical sciences; carrageenan; color; cooking losses; dietary fiber; emulsions; flavor; Food industries; Fundamental and applied biological sciences. Psychology; hot dogs; low fat foods; Meat and meat product industries; mouthfeel; oats; pig fat; pigments; sensory properties; stability; tastes; water holding capacity; Frankfurters; Oat; Stability; Organoleptic properties; Color; Meat product; Plant fiber; Fat content; Flavor; Property formulation relationship; Low fat product; Dietetic product; Carrageenan; Water holding capacity; Physicochemical properties
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(96)00109-X

The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding capacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capacity and emulsion stability. Sensory evaluation indicated that decreasing fat from 30% to 5% increased the intensity of smokiness, spiciness and saltiness and reduced the overall acceptability of the flavour. Carrageenan or oat fibre did not alter the colour of the frankfurters and neither ingredient had a significant effect on the flavour characteristics assessed. The results demonstrate that carrageenan or oat fibre can partially offset some of the changes which occur in low-fat frankfurters when added water replaces fat and protein level is constant.