Texture Profile Parameters of Cooked Frankfurter Emulsions as Influenced by Cooking Treatment2

Abstract

Texture profile parameters of frankfurters were found to be generally related to cooking temperatures, except for degree of elasticity, hysteresis loss, and work ratio. Cohesiveness, elasticity, gumminess, and chewiness all were polynomial functions of cooking temperature and were smallest at 70‐75° C where physico‐chemical changes in proteins important to texture development appeared to be occurring. Hardness, compression energy of first bite, brittleness, apparent moduli of elasticity, stress at 20% compression and strain energy of compression per unit volume were all linearly related to the cooking temperature. Texture profile parameters were higher for samples with higher protein and lower moisture contents at all cooking temperatures.

Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

“…Jiménez‐Colmenero and others () reported that high internal cooking temperature (60 to 80 °C) produced harder chicken meat batters. Similar results have been reported by Singh and others (), Foegeding and Ramsey (), as well as Barbut and Mittal (); all used only one type of fat source in their study.…”

Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

“…There is some disagreement about the effect of protein content on cohesiveness and springiness of meat emulsions (4,14,17). Our own results agree with those reported by some authors to the effect that cohesiveness (17,26) and springiness (4) are not influenced by protein content ( Table 4).…”

“…Processed meat products (frankfurter, Bologna sausage, etc.) with higher protein and lower moisture contents exhibit higher texture parameter values (4,14,17). In chicken frankfurther, Baker et al (13) identified a linear regression between protein level and force required to shear.…”

“…A variety of technological procedures such as massaging, pre-blending and so on (2,5,9), and likewise the incorporation of various non-meat ingredients (1,(10)(11)(12), have been tried to offset the effect of reduced fat levels and help obtain acceptable low-fat products. The quality attributes of low-fat products depend on the matrix formed, which in turn varies according to both fat and protein contents (13)(14)(15)(16)(17). The role of protein in influencing sensory properties of Bologna sausage has been found to be more significant than that of fat or added water, even where the protein formulation was altered only slightly (4).…”

TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES1

“…In this experiment, hardness increased about 5 -6 fold for all binders, except oat flour, which had a 4 fold increase. (Table 2 ) , ranged from 0.202 to 0.507, and was similar to data reported by ; Patana-Anake and Foegeding (1985); and Singh et al (1985). Except for oat flour, cohesiveness moderately decreased as temperature increased when temperatures were below 45C.…”