Abstract
ABSTRACTThe purpose of this study was to evaluate the effects of different reheating methods (steeping, broiling, or microwaving) and end‐point reheating temperatures (66C, 77C, or 88C) on the physical and sensory characteristics of frankfurters. Instron hardness, shear force, sensory hardness, and saltiness scores increased and juiciness scores decreased with additional reheating temperature when frankfurters were microwaved or broiled. Frankfurter density decreased with higher ultimate temperature which was attributed to additional gas volume. Expressible moisture increased with a higher ultimate temperature when frankfurters were steeped. Free water was the highest at 77C. Neither cooking procedure nor ultimate temperature influenced protein denaturation as determined by gel electrophoresis and enzymatic digestion.
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