Abstract
The composition of commercial Canadian frankfurters and the composition, texture, viscoelastic, hydration, colour, and sensory attributes of experimental reduced fat pork/beef frankfurters were investigated. In the commercial products, the fat content varied from 21 to 26%. Frankfurters were prepared with fat varying from 23 to 10% by replacing the fat with water. Lower values of water holding capacity were observed in the high fat products which were related to a lower initial moisture content. The expressed free water depended on the fat and moisture contents of the product. Medium fat products were harder than the low and high fat products. The viscoelastic properties (relaxation time, elastic moduli) were not significantly affected by the changes in fat level. Sensory analysis results indicated that the low fat products were more tender and less juicy. The overall acceptability results indicated high preference for the low fat products.
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