Abstract
The effects of reduced pork back-fat levels from 30% to 20%, 15%, and 10% with the addition of chicken plasma protein (CPP) as a powder additive or as an emulsifier in pre-emulsified soybean oil (SO) on the physicochemical properties, texture, and microstructure of frankfurters were investigated. Reduced-fat frankfurters containing CPP had low energy contents and apparent viscosity and showed good emulsion stability in comparison with the control with 30% fat. With increasing substitution of pork back-fat, frankfurters containing CPP showed high protein and ash contents, became yellow and light in color, had increased weight loss by pressing, had high springiness and cohesiveness, and presented low hardness. Utilizing CPP as a stabilizer in pre-emulsified SO was beneficial for water-holding capacity, texture profile analysis, emulsion stability, and apparent viscosity, as well as gave a homogeneous distribution of fat globules in frankfurters, in comparison with adding CPP as a powder additive.
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