Frankfurters with Lean Finely Textured Tissue as Affected by Ingredients

摘要

Increasing salt concentration from 1,5 to 2,5%. increased the emulsion stability of frankfurters made with lean finely textured tissue (LFTT). Sodium tripotyphosphalc (STPP) at 0,25% improved stability and texture as well as processing and consumer cooking yields. Kappa (κ)-carrageenan (0.5%) reduced cooking losses and increased firmness. Isolated soy protein (ISP) at 2% also improved product stability and firmness but lowered sensory scores. The effect ofJSP on sensory scores was greater for thosefrankfurters produced from lean finely textured beef than for those with lean finely textured pork. Increasing NaCI concentration or including STPP nnd κ-carrageenan may improve comminuted meat products which contain 50% LFTT substituted for lean meat.