Properties of Frankfurters Processed with Different Levels of Sodium Bicarbonate

Abstract

The effect of substituting sodium bicarbonate for sodium chloride in frankfurters was evaluated using chemical and sensory criteria. Frankfurters were formulated and prepared using one of three treatments: (a) 2% sodium chloride control, (b) 1% sodium bicarbonate and 1% sodium chloride or (c) 2% sodium bicarbonate. Substitution of sodium bicarbonate raised the pH from 6.0 to 7.5 and 8.2 (treatments a, b and c, respectively). Percent free water decreased with sodium bicarbonate substitution from 41.3 to 31.7 and 21.6. Sodium bicarbonate substitution did not significantly affect Warner-Bratzler shear force values or sensory determination of moistness or tenderness. However, sensory evaluations of texture and mouthfeel and off-flavor intensity were less desirable with increased sodium bicarbonate content. Visual evaluations indicated that substitution of sodium bicarbonate for sodium chloride resulted in frankfurters having a darker brown color. Scanning electron microscopic evaluation of frankfurters did not show evidence of major structural differences. Frankfurters in vacuum-packaged bags were stored for up to 30 d in a 4°C lighted retail case. Total plate counts were not significantly different between treatments on days 0, 15 or 30 of storage. These results indicate a potential use of sodium bicarbonate to alter pH and percent free water of emulsified meat products; however, some sensory properties are diminished when sodium chloride is replaced with sodium bicarbonate.