Sensory and Physical Characteristics of Reduced‐Fat Turkey Frankfurters with Modified Corn Starch and Water

Abstract

Twenty formulations for turkey frankfurters were evaluated using 2.379 to 6.621% modified corn starch and 20.93 to 35.07% water. Cooked frankfurters were evaluated by a descriptive panel. Internal color, compression, percentages fat and moisture, purge loss, and pH were measured. Levels of starch and water affected percentages of fat and moisture of the batter. Frankfurters with low levels of starch were more yellow, firmer, and not as cohesive as those with high levels. Frankfurters with high levels of water were softer, lighter in color, and juicier than those with less water. Increased levels of starch and water maximized organ meat/metallic flavor. For optimal sensory and physical attributes, the predicted levels should be starch 2.3% and added water 33.6%.attributes and physical characteristics for turkey frankfurters with reduced fat. MATERIALS & METHODS RESPONSE SURFACE METHODOLOGY(RSM) was used to determine the effect of 20 treatment combinations of selected levels (Table 1) of starch and water on turkey frankfurters. The frankfurters were processed in random treatment order over a 2-day period. Turkey frankfurters formulated with 20% added water (based on weight of meat) with no added starch were produced on each production day and served as the "standard."To determine the levels of starch and water for frankfurter formulations that produced optimum sensory attributes and physical characteristics, an augmented central composite Box-Wilson response surface designThe authors are affiliated with the

Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters

“…Beggs, Bowers, and Brown (1997) found that organ meat/metallic flavor was the only flavor attribute for which a significant starch and water interaction occurred in reduced-fat turkey frankfurters, however, in this study, we did not find liver/organy to be (p > 0.05) a significant flavor attribute affected by irradiation dosage and storage time. Although Beggs et al (1997) perceived this attribute to be negative, they stated that organ meat/metallic is a naturally occurring attribute in turkey meat. Sulfur-based compounds give meat its ''meaty flavor,'' and such compounds may be entrapped in the starch matrix.…”

“…Sulfur-based compounds give meat its ''meaty flavor,'' and such compounds may be entrapped in the starch matrix. If this occurs, undesirable flavor notes such as organ meat/metallic may become apparent (Beggs et al, 1997).…”

“…Luchsinger et al (1996) found that the textural attributes of chilled boneless pork chops were not affected by irradiation dose levels of 1.5 and 2.5 kGy. Beggs et al (1997) found Day 32 0 kGy 77 AE 4 0 1 4 AE 2 1 9 AE 2 1 kGy 77 AE 4 0 1 4 AE 2 1 9 AE 5 2 kGy 77 AE 3 0 1 3 AE 2 1 9 AE 1 3 kGy 77 AE 3 0 1 4 AE 2 1 7 AE 1 a Ratings are based on 150-mm unstructured line scales with anchors at 12.5 and 137.5. Means are from three replications of processing by irradiation.…”

Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

“…Bologna samples containing ST or WF were redder (higher a à ) compared to LF and HF; however, the magnitude of difference was small and would normally be considered to be of little or no practical importance. Beggs, Bowers, and Brown (1997) showed that level of modified starch added to turkey frankfurters affected b à but not L à or a à values. Furthermore, starch and fiber had only minor effects on the color of low fat bologna (Claus & Hunt, 1991).…”

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

“…The optimum frankfurter formulation was one with 2% added oat bran. Beggs et al (1997) showed that reduced-fat turkey frankfurters prepared with 2.3% starch yield optimum sensory and physical attributes.…”