Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties

Abstract

ABSTRACTFrankfurter‐type sausages were made in which 5%, 10%, or 15% of the meat was replaced with the following cottonseed‐derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CI). All‐meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein‐added frankfurters. Compared to all‐meat controls, frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did Cl‐added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, Instron values and visual color scores.