Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

摘要

Chicken frankfurters fat content was decreased by using various levels of oat bran and added water and evaluated for quality. Frankfurters with higher levels of oat bran had less expressible moisture and required higher shear stress to break. There were no difference in springiness among frankfurters made with different levels of oat bran; however, those with higher oat bran were rated less juicy and more grainy by taste panelists. The addition of water increased intensities of strain, springi- ness and juiciness, but decreased shear stress and hardness values. Con- tour plots showed optimum formulation at <2/100 oat bran 20/100 of added water.