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Acceptability of Frankfurters Made from Mechanically Deboned Turkey Frames as Affected by Formulation Changes

1975; Elsevier BV; Volume: 54; Issue: 4 Linguagem: Inglês

10.3382/ps.0541283

1525-3171

R.C. Baker, J.M. Darfler,

Conservation Techniques and Studies

In a series of five experiments, the effect of type and level of fat and level of protein in frankfurters made from mechanically deboned turkey frames was determined. Series 1, 2 and 3 used chicken and pork fat and cottonseed oil at five levels (8, 13, 18, 23 and 28%), series 4 used the three fats at two levels (13 and 23%) and series 5, four levels of protein (9, 12, 15 and 18%). Evaluation methods included viscosity and stability of the raw emulsion, stability of the cooked emulsion, shear values and yields. The finished products were also examined organoleptically by a taste panel. In general, higher fat levels produced firmer frankfurters, with more viscous emulsions and higher yields. The type of fat, at equivalent levels, had little or no effect on shear values or yields but the pork fat emulsions were slightly more viscous. Taste panel scores showed little difference between frankfurters made from chicken fat and pork fat at equivalent levels, but those made from cottonseed oil were less juicy and less flavorful and therefore less acceptable. Increasing the protein level in the frankfurters increased shear values, emulsion viscosity and yields, and decreased taste panel scores for tenderness and juiciness. Flavor was unaffected. At the 9% level of protein, tenderness and juiciness scores were unacceptably high and the raw emulsion was in the range of instability (over 10% cookout).