Measurement of Texture in Frankfurters and Luncheon Meat

摘要

A compression stress-strain test was devised to measure the toughness and rubberiness of frankfurters and/or a combination of the two properties. This was utilized in evaluating the influence of frankfurter formulation, method of emulsion preparation, and processing conditions on frankfurter texture. Moduli calculated from stress-strain measurements on frankfurters indicate that toughness increased as the ratio of muscle protein to fat increased. Moduli values decreased as processing humidity increased but were similar for the basic emulsification methods employed. Data showed that the degree of firmness, as reflected by the puncture modulus, was also a function of the degree of vacuum at which the product was prepared. Apparent density, measured by the weight/volume relationship, was essentially independent of product composition for frankfurters containing 25 to 35 per cent fat. For the formulations and processing methods evaluated the results suggest that the apparent density was chiefly related to the degree of air exclusion during product preparation. (Author)