Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters

摘要

The effects of processing method and added nonmeat ingredients on yield, batter stability, and texture of frankfurters were investigated. Five ingredient treatments (control, sodium alginate (SA), iota carrageenan, transglutaminase (TG), and pork collagen) for frankfurters were produced using three processing methods (coarse grinding, bowl chopper [BC], and emulsion mill [EM]) for each ingredient. Control treatments produced by different methods showed greater (p ＜ .05) processing yield (PY) with the EM, followed by the BC, and coarse grinding, respectively. The addition of TG had a positive impact on textural characteristics of chewiness and cohesiveness, but did not affect PY. As might be expected, differences between frankfurters produced with the different processing methods were observed in this study, and a means to compensate for some of the differences by addition of nonmeat ingredients to the formulations was demonstrated.