PARTICLE SIZE AND MIXING TIME EFFECTS ON SENSORY AND PHYSICAL PROPERTIES OF LOW-FAT, HIGH-MOISTURE PORK FRANKFURTERS

摘要

Changes in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b* values decreased (<0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness.