Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties

Abstract

Frankfurter-type sausages were made in which 5%, lo%, or 15% of the meat was replaced with the following cottonseed-derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CD. All-meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein-added frankfurters. Compared to all-meat controls,~ frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did C&added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, In&on values and visual color scores.

EFFECT of CORN GERM PROTEIN ON the QUALITY CHARACTERISTICS of BEEF PATTIES HEATED BY MICROWAVE

“…Use of soy-based products, including soy flours, concentrates, and isolates, is well-known (Keeton et al 1984;Parks and Carpenter 1987). Other oilseed proteins, including peanut and cottonseed (Terrel et al 1981), sunflower (Wills and Kabirullah 1981) and navy bean (Pate1 et al 1980) also have been processed into food-grade ingredients and studied as additives in meat products. However, there are limited data related to the use of high protein food ingredients derived from cereal grains.…”

ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS1

“…Weiners with soy or sunflower flour were given lower color scores than all-meat samples (Lin et al 1975). Compared with allmeat controls, frankfurters with 5, 10 and 15% cottonseed proteins had less cured color, had a softer texture, and were less desirable as judged by sensory panelists (Terrell et al 1981). WMG flour addition did not affect the moisture content or redness (a) of cooked frankfurters.…”

CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL, COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY1

“…The use of plant proteins in comminuted meat products (CMP) has been studied by Cassens et al (1975); Comer (1979) ;Ketton et al (1984); Lin et al (1975); Smith et al (1973); ; ; Terrell et al (1981); Terrell and Staniec (1975) and Wills and Kabirullach (1981). Most of these studies focused attention on such important functional properties as emulsifying capacity and stability, water retention, fat binding capacity, effect of nonmeat proteins on the sensory and textural properties, and color development…”