Abstract
ABSTRACTProtein fractions [high ionic strength soluble (HIS), low ionic strength soluble (LIS) and insoluble (IN)] and myosin percentage of beef skeletal tissues were varied in model system frankfurter batter formulations by substitution of lung, heart and spleen to investigate changes in stability and textural properties. Percentage myosin and HIS proteins were positively correlated to reheat yield and apparent strain and stress at failure in the cooked batters. The quantity of LIS proteins was negatively correlated, whereas the quantity of IN proteins were not highly correlated with the batter parameters evaluated. Properties examined in protein gel and batter model systems were highly correlated. Results suggest that the yield and texture of frankfurters might be improved by adjusting the type and quantity of meat in a formulation to achieve minimum quantities of HIS protein and myosin.
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