Abstract
The effect of hydrolyzed potato protein ( HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly ( P < 0.05) increased L ∗, H ab 0 and decreased a ∗, b ∗, C ab ∗ and hardness. Meat emulsions with added HPP were darker (lower L ∗) than those made without HPP and also had lower values of a ∗ and b ∗. The addition of HPP (2.5%) significantly ( P < 0.05) decreased cooking losses and fracture force, and had a significant ( P < 0.05) inhibitory effect on lipid oxidation in cooked frankfurters. These results suggest that HPP has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing.
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