• Food Science of Animal Resources
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• v.29 no.4
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• pp.475-481
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• 2009

The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE $L^{\ast}$ values of the WF and ISP treatments were higher than those of the control, but the CIEs of $a^{\ast}$ and $b^{\ast}$ were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.294-300
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• 2002

The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10$^{\circ}C$. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.372-377
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• 2016

The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.