title: Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients.
abstract: The physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of less than 1.5%. Modified tapioca starch and sodium citrate decreased frying loss, with the former also improving water and fat binding.
authors: Department of Food Technology, PO Box 27 (Viikki E), FIN-00014 University of Helsinki, Finland.
authors: Marita
authors: M
authors: Ruusunen
authors: Jukka
authors: J
authors: Vainionpää
authors: Eero
authors: E
authors: Puolanne
authors: Marika
authors: M
authors: Lyly
authors: Liisa
authors: L
authors: Lähteenmäki
authors: Markku
authors: M
authors: Niemistö
authors: Raija
authors: R
authors: Ahvenainen