Abstract
Chicken frankfurters were made by two formulae (with and without a phosphate mixture plus sodium isoascorbate). They were stored at 2°C., vacuum packaged and non-vacuum packaged, for up to 24 days. At intervals, samples were removed from storage, heated and served to a taste panel, for comparison with a freshly made sample. Non-protein nitrogen (NPN), 2-thiobarbituric acid (TBA) values, total plate counts and shear values were also determined.Results indicated that the vacuum packaged frankfurters with added phosphates and sodium isoascorbate showed little change in flavor, juiciness or overall acceptability over the 24 day storage period. With no additives and non-vacuum packaging, quality differences showed up by 10 days.Length of storage had no significant effect on NPN, TBA values, or shear values. Bacterial growth was not a problem, although there was some mold growth on the non-vacuum packaged frankfurters.
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