Texturized Navybean Protein Concentrate as a Meat Extender in Frankfurters

Abstract

Texturized navybean protein concentrate (TNPC) was used as a meat extender with and without nonfat dry milk (NFDM) substitute in the manufacture of frankfurters. In the TNPC/NFDM formula, TNPC was substituted for 10 to 30% of the lean beef; whereas in the TNPC formula, 10 to 30% of the lean beef as well as NFDM were replaced with TNPC. Frankfurters extended with TNPC were characterized by higher processing shrinkage, difficulty in peeling, fat caps and softer textures. Although chemical composition of control and TNPC/NFDM franks were not significantly different, both contained from 0.7 to 1.9% more moisture, 0.6 to 1.4% less protein and 0.5 to 1.5% more fat than TNPC franks. Sensory assessments revealed that TNPC affected color, texture and flavor characteristics to a greater degree than juiciness or greasiness. Although flavor and texture of TNPC/NFDM franks were more acceptable than TNPC franks, neither of these samples was liked as well as control frankfurters. Significant correlations were observed between expressible fluid and juiciness score, peak shear force and tenderness score. On the basis of data generated in this study, TNPC at the lowest level can at best only be tolerated as a meat extender and higher levels are unquestionably undesirable.