| Abstrakt: |
This study investigated the impact of incorporating beef bone broth into chicken and turkey frankfurters. Thus, diversification was achieved by the type of meat used and the level of bone broth introduced, resulting in the following samples: CC (control chicken frankfurter), C3% (chicken frankfurter with 3% bone broth), C6% (chicken frankfurter with 6% bone broth), C9% (chicken frankfurter with 9% bone broth), CT (control turkey frankfurter), T3% (turkey frankfurter with 3% bone broth), T6% (turkey frankfurter with 6% bone broth), and T9% (turkey frankfurter with 9% bone broth). After manufacture, the products were analysed in terms of chemical composition, instrumental colour and sensory perception. The addition of bone broth significantly increased moisture content and protein content (particularly at higher broth concentrations) compared to control sausages. Conversely, fat content decreased with increasing bone broth. The sensory evaluation revealed no significant changes in flavor, texture, or overall acceptability with broth addition, although some panelists perceived a sensory improvement. Instrumental color analysis showed minimal impacts on lightness and redness with broth addition, suggesting the broth's color did not substantially influence overall sausage color. [ABSTRACT FROM AUTHOR] |
