The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Abstract

Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had <3.0% fat, 73–76% moisture, 13–14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50–59% in cholesterol was determined in low fat beef frankfurters as compared to HFC ( P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC ( P<0.05). With increasing carrageenan concentration, WHC increased and penetrometer value decreased in low-fat frankfurters.