Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water-added Frankfurters

Autor:	S.S. Sumner, S.J. Eilert, R. W. Mandigo
Rok vydání:	1996
Předmět:	Absorption of water Organoleptic Connective tissue Phosphate chemistry.chemical_compound Direct Treatment medicine.anatomical_structure chemistry Biochemistry Reduced fat Emulsion medicine Meat emulsion Food science Food Science
Zdroj:	Journal of Food Science. 61:1006-1012
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1996.tb10921.x
Popis:	The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The additional of 20% connective tissue improved processing yields and decreased cohesiveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.
Databáze:	OpenAIRE
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