Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

Abstract

ABSTRACT Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p<0.05). Low‐fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high‐fat frankfurters. Low‐fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat‐low salt franks can be manufactured.