Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

摘要

Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frank- furters had improved texture. Lean pork sausages treated with tofu pow- der were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.