Sensory Characteristics of Frankfurters as Affected by Salt, Fat, Soy Protein, and Carrageenan

Abstract

ABSTRACT Continuous variables, salt, fat, and either soy protein or iota‐carrageenan, were evaluated using response surface methods to formulate a lower salt/ lower fat franktirter with acceptable palatability attributes. Soy protein increased hardness and off‐flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at < 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off‐flavor intensity decreased as fat content increased and carrageenan decreased.