Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH

Abstract

ABSTRACT Acceptable processing and flavor profile characteristics of frankfurters were achieved near a pH of 6.0. As salt increased, hardness, juiciness, saltiness, and flavor intensity scores increased. As fat increased, juiciness scores decreased (at salt levels > 1.3%) due to substitution of water for fat. In addition, increased fat resulted in decreased off‐flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0.