Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH
Document Type
Article
Publication Date
1-1-1995
Abstract
Acceptable processing and flavor profile characteristics of frankfurters were achieved near a pH of 6.0. As salt increased, hardness, juiciness, saltiness, and flavor intensity scores increased. As fat increased, juiciness scores decreased (at salt levels > 1.3%) due to substitution of water for fat. In addition, increased fat resulted in decreased off‐flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0. Copyright © 1995, Wiley Blackwell. All rights reserved
Publication Title
Journal of Food Science
Recommended Citation
MATULIS, R.,
McKEITH, F.,
SUTHERLAND, J.,
&
BREWER, M.
(1995).
Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH.
Journal of Food Science,
60(1), 42-47.
http://doi.org/10.1111/j.1365-2621.1995.tb05603.x
Retrieved from: https://digitalcommons.mtu.edu/michigantech-p/11302
