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Utilization of Texturized Peanut Grits in Frankfurters1,2,3

1978; American Peanut Research and Education Society; Volume: 5; Issue: 2 Linguagem: Inglês

10.3146/i0095-3679-5-2-1

0095-3679

Ashish Joseph, B. W. BERRY, L. H. Wells, Sven Wagner, Joseph A. Maga, Anne M. Kylen,

Peanut Plant Research Studies

Abstract Texturized peanut grits were substituted at 0, 15 and 30% levels on a rehydrated basis for beef trimmings in the manufacture of frankfurters. Similar processing characteristics (peelability, cookout losses) were noted between the treatments. Frankfurters processed with 30% peanut grits exhibited a higher incidence of undesirable flavor, greater tenderness and lighter color than the control when evaluated by a trained sensory panel. Regardless of treatment, broiling and microwave cookery produced greater precision Penetrometer penetration of cross-sectional slices than what was observed when frankfurters were not cooked prior to testing. Compression of the outer surfaces of frankfurters with the Precision Penetrometer indicated a softening effect when broiling and microwave cookery were used vs no cooking only in the 15% peanut grit treatment. No explanation can be provided for this result. The 15% peanut grit formulation was the only one to display a significant (P>.05) increase in aerobic bacterial counts between 0 and 30 days of storage. The results from this study indicate that elevated levels of texturized peanut grits can be successfully incorporated into frankfurters from a sensory, physical and microbial standpoint.