Physical Characteristics and Microstructure of Reduced‐fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins
Yujie Su, JANE A. BOWERS, J.F. ZAYAS
Journal of Food Science
Abstract
ABSTRACT: Functional properties and microstructure of frankfurters containing 1.5% or 2.5% salt and 15% pre‐emulsified fat (PEF) stabilized with 2% pea protein, soy protein, or sodium caseinate were studied. With the exception of frankfurters with pea protein and 1.5% NaCl, all the others made with PEF” had greater (p < 0.01) thermal stability than all‐meat frankfurters. Frankfurters containing soy protein or sodium caseinate had greater (p < 0.01) shear force than those with pea protein. Reducing NaCl in the frankfurters containing PEF did not influence the shear force. Microstructure examination revealed that many fat globules were entrapped physically within soy protein or sodium caseinate, which stabilized the meat emulsions and contributed to a firmer texture. Key Words: emulsified fat, reduced‐fat, low‐salt, microstructure, frankfurters
Extracted Claims
4 claims extracted from this paper into the knowledge graph
pre-emulsified fat (PEF) stabilized with 2% pea protein, soy protein, or sodium caseinate affects thermal stability of frankfurters
“With the exception of frankfurters with pea protein and 1.5% NaCl, all the others made with PEF had greater (p < 0.01) thermal stability than all-meat frankfurters.”
soy protein or sodium caseinate stabilizes meat emulsions
“Microstructure examination revealed that many fat globules were entrapped physically within soy protein or sodium caseinate, which stabilized the meat emulsions and contributed to a firmer texture.”
reducing NaCl does not influence shear force in frankfurters containing PEF
“Reducing NaCl in the frankfurters containing PEF did not influence the shear force.”