Characteristics of Chicken Frankfurters Formulated with Varying Levels of Pork and Chicken Fats

Sams, A. R.; Diez, F. N.

doi:10.3382/ps.0701624

Cited by 6 publications

(3 citation statements)

References 8 publications

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“…The formulation used in this study consisted of mechanically deboned chicken and pork trim with fat. Pork has more saturated fatty acids than poultry, which improves texture and provides a juicier mouthfeel to the product (Keeton, 1983;Sams and Diez, 1991). The effect of pork fat on juiciness differences in this study is very unlikely because the same uniformly ground chicken and pork mixture was used for all the treatments.…”

Section: Organoleptic Evaluation Of Frankfurtersmentioning

confidence: 82%

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Morey¹,

Bratcher

Singh³

et al. 2012

Poultry Science

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Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient. A study was designed to validate the antimicrobial effect of liquid smoke as an ingredient against L. monocytogenes and its effect on the shelf life and quality of frankfurters. Chicken/pork frankfurters were incorporated with 0, 2.5, 5, and 10% liquid smoke (Zesti Smoke, Kerry Ingredients and Flavors, TN). Cooked casing-stripped frankfurters (4 per package) were placed in vacuum-pack bags, spray inoculated with either high (8 log(10) cfu/ mL) or low (4 log(10) cfu/ mL) levels of L. monocytogenes serotype 4b, vacuum packaged, and stored at 4°C for up to 12 wk. Samples were taken every week for 12 wk to estimate growth of L. monocytogenes and spoilage microflora (aerobic plate counts, yeast and molds, lactic acid bacteria, and total coliforms) and properties of sensory scores and texture profile analysis. The experiment was conducted as 3 separate trials and data was analyzed to find significant differences at P < 0.05. Formulation of frankfurters with smoke extract at 2.5, 5, and 10% reduced (P < 0.05) populations of L. monocytogenes as compared with the controls throughout the storage period irrespective of the inoculation levels. Furthermore, incorporation of smoke extract did not affect (P > 0.05) the texture, juiciness, flavor, and overall scores as well as hardness and chewiness of the frankfurters. Zesti Smoke can be effectively incorporated as an all-natural antimicrobial in the manufacture of frankfurters without negatively affecting quality attributes.

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Section: Organoleptic Evaluation Of Frankfurtersmentioning

confidence: 82%

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Morey¹,

Bratcher

Singh³

et al. 2012

Poultry Science

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“…At lower significance levels (α=0.05), there was a correlation between moisture content and hardness ( r =–0.460). Sams & Diez (1991) found a high correlation between moisture and hardness in chicken frankfurters, but only when fat contents were higher than 22%.…”

Section: Resultsmentioning

confidence: 99%

The relationship between the composition and texture of conventional and low‐fat frankfurters

Ordóñez

Rovira

Jaime

2001

Int J of Food Sci Tech

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The chemical composition, instrumental texture and sensory properties of eighteen conventional and three low-fat commercially produced frankfurters were analysed. The most important factors in de®ning the texture of the product were hardness and juiciness, these being related respectively to the percentage of protein and the fat/protein ratio in the frankfurter. Subsequently, using a basic formulation of soya protein and starch, dierent levels of fat (10 and 15%) and hydrocolloids [carrageenan, carboxymethylcellulose (CMC) and apple pectin] were tested. According to results from these trials, three low-fat formulations were chosen. The three low-fat sausages were a sausage with 15% fat and carrageenan (0.5%), a sausage with 10% fat and a combination of carrageenan (0.5%) and pectin (0.4%) and a sausage with 10% fat and a combination of carrageenan (0.5%) and CMC (0.1%). The sensory and instrumental texture attributes of the three lowfat and the standard sausages were investigated. Results indicated that low-fat (10%) frankfurters with a texture pro®le similar to standard frankfurters could be manufactured through the addition of mixtures of proteins and hydrocolloids. The combination of carrageenan with CMC or apple pectin is more ecient than the use of carrageenan alone as both combinations allow a higher reduction of fat, at the same time achieving a ®nal texture well liked by consumers.

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“…Chicken meat is considerably favorable as it can be consumed either plain or mixed with other meat products (Park et al. 1987; Fryer and Prusa 1988; Sams and Diez 1991; Atasever et al. 2000; Keleş et al.…”

Section: Introductionmentioning

confidence: 99%

Experimentally Fermented Sausage From Goose Meat and Quality Attributes

Gülbaz

Kamber

2008

Journal of Muscle Foods

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This research studies various attributes of an experimental fermented goose meat sausage with a view to contributing one more flavor to the product range of the meat industry. In the study, experimental fermented sausages were made from goose meat. Samples were taken from the sausages during the 21‐day maturation period in order to determine changes in the product microflora. Microbiologic analyses were conducted and it was found that the total aerobic mesophyl bacteria count in the samples was between 5.0 × 104 cfu/g and 4.0 × 108 cfu/g, the lactobacilli count between 4.7 × 103 cfu/g and 2.8 × 108 cfu/g, the staphylococ‐micrococcus count between 2.6 × 103 cfu/g and 1.6 × 106 cfu/g and the mold–yeast count between 1.4 × 103 cfu/g and 2.6 × 105 cfu/g. In chemical analyses conducted at the end of the maturation period, the sausages were found to contain 37.2% moisture, 15.8% fat, 27.5% protein, 4.1% ash and to have a pH of 5.2 LA. In a sensorial analysis conducted by a 10‐member group of panelists using a 5‐point scale, the fermented sausages made from goose meat were compared with fermented sausages made from raw and cooked beef. The results of the microbiologic, chemical and sensorial analyses conducted on the goose meat sausages were found to be in harmony with the values for maturated beef sausage, leading to the conclusion that goose meat may be used in fermented sausage technology. PRACTICAL APPLICATIONS The aims of the present study are to produce new meat formulations for a gradually increasing world population and to promote development of goose breeding. Studies on the presentation of new food products prepared by various food sources offer an effective use of animal protein sources and an increased portion of animal products in economic portions. Moreover, introduction of this type of new meat product extends product varieties and orients consumers toward different alternatives.

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Characteristics of Chicken Frankfurters Formulated with Varying Levels of Pork and Chicken Fats

Cited by 6 publications

References 8 publications

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

The relationship between the composition and texture of conventional and low‐fat frankfurters

Experimentally Fermented Sausage From Goose Meat and Quality Attributes

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