Influence of Citrus Fiber, Rice Bran and Collagen on the Texture and Organoleptic Properties of Low-Fat Frankfurters

Abstract

This work studies the individual and cumulative effects of citrus fiber, rice bran and collagen on the texture and selected sensory characteristics of frankfurter-type sausages. A mixture design including two ingredients (citrus fiber and rice bran ranging from 0 to 2%) plus one process variable (13 and 27% collagen) was used. The samples were examined using texture profile analysis, sensory analysis (objective and hedonic) and colorimetry. The statistical analysis showed that the hardness of the frankfurters was increased by citrus fiber addition across all the examined levels, while only low levels of rice bran and collagen (0.6 and 13%, respectively) had a positive effect on the acceptability of the samples. Sensory results indicated that the two samples most preferred by the panelists contained 13% collagen and 2% citrus fiber, and 13% collagen, 1.5% citrus fiber and 0.5% rice bran. Practical Applications The particularly combined addition of citrus fiber, rice and collagen in frankfurter-type sausages appears promising for meat product industries. Principal component analysis, a tested statistical technique, proved suitable and efficient to combine texture and sensory profile of different sausage compositions, and also to suggest an optimized product.