Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

Abstract

ABSTRACT Turkey frankfurters containing 20 and 40% salt (NaCl) reductions were manufactured and evaluated in comparison to a standard formulation containing 2.5% sodium chloride. Additionally, either 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP) were incorporated into frankfurters containing similar salt reductions. Phosphates improved emulsion stability and yields, especially in formulas with 40% salt reductions. TPP increased frankfurter firmness compared to that provided by SAPP or HMP regardless of salt level, but TPP had a deleterious effect on freshness at the 2.0% salt level. SAPP was more effective than HMP in improving plumpness and enhancing salt flavor intensity. Overall, SAPP appeared to provide greater benefits than either HMP or TPP as a single polyphosphate for reduced salt turkey frankfurters.