New formulations for low-fat frankfurters and its effect on product quality

M. A Lurueña-Martínez, I. Revilla and A. M Vivar-Quintana
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M. A Lurueña-Martínez: Area of Food Technology, University of Salamanca, E.P.S of Zamora, Zamora, Spain, *E-mail: avivar@usal.es
I. Revilla: Area of Food Technology, University of Salamanca, E.P.S of Zamora, Zamora, Spain, *E-mail: avivar@usal.es
A. M Vivar-Quintana: Area of Food Technology, University of Salamanca, E.P.S of Zamora, Zamora, Spain, *E-mail: avivar@usal.es

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S333-S337

Abstract: The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content. Results showed that addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of fat pork by olive oil did not affect these parameters. Multivariate comparison between elaborated low-fat products and commercial frankfurters (normal and low-fat) were carried out using a factorial analysis. Results showed that addition of locust bean/xanthan gum results in products similar to commercial frankfurters with higher fat contents.

Keywords: xanthan; locust bean; olive oil; multivariate analysis; commercial frankfurters (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10695-cjfs

DOI: 10.17221/10695-CJFS

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