Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water‐added Frankfurters

Abstract

The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohesiveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.

Connective Tissue/Acidic Phosphate Preblend Effects on Reduced Fat Frankfurters

“…However, the fluid and gel losses of the PB ϩ ALK treatment remained greater than CONT. A reduction in emulsion stability was also reported when Eilert et al (1996b) added this same acidic phosphate and MCT separately in low fat/high AW frankfurters. No differences were detected for emulsion fat loss.…”

“…Purge increased for the preblend-containing treatments vs CT, but was not different vs CONT. Connective tissue has displayed water binding capabilities (Puolanne and Ruusunen, 1980) which may explain the low amount of purge from these frankfurters and those of other added-water studies (Delmore and Mandigo, 1994;Eilert et al, 1996b).…”

“…After hydrolysis and filtration through charcoal, the pH was not adjusted. A stronger buffer was added to the oxidant to eliminate raising the pH (Eilert et al, 1996b). Samples were analyzed in duplicate.…”

“…Water is difficult to maintain in the product through production and storage. When added in combination with connective tissue, processing yields and purge loss have been controlled and texture improved in low fat, high added-water (AW) products (Delmore and Mandigo, 1994;Eilert et al, 1996b).…”

Frankfurters — acceptability under different retail lights

“…Overall, the low-fat frankfurters had a lower lightness, higher redness and lower yellowness values compared to the no-fat product (Table 3), resulting in a pinkish product. Eilert et al (1996), who used a Hunter Lab Colorimeter set at 2°standard observer (no mention of illuminant), reported an L* value of 53.8 for reduced-fat frankfurters made from beef and pork; however, their a* value was 25.8, and their b* value was 10.5. The differences in the colour coordinates might have been due to the inclusion of more beef in their formulation.…”