Production Of Frankfurters Research Articles

Rabbit meat in production of frankfurters

Meat is the most important source of protein, essential amino acids, minerals and B-complex vitamins in our diet. From the nutritional point of view, rabbit meat has a favourable composition due to its relatively low-fat content and belongs to dietary foods. At the same time, consumers of rabbit meat also recognize the typical delicate flavour and distinct tenderness of rabbit meat. For purpose to increase the consumption of rabbit meat products, we prepared and evaluated rabbit frankfurters with the addition of pork back fat and/or sunflower oil (rich in monounsaturated fatty acids, favourable ratio of n-3/ n-6 fatty acids) and without the addition of phosphate. The results showed that the frankfurters with pork back fat are more acceptable from a sensory point of view. The absence of phosphate results in a lighter, less rubbery texture, and at the same time the oxidation process is faster. It can be concluded that rabbit meat is suitable for processing into meat products, especially when combined with vegetable oils, which gives good results, as such a product approaches the optimal fatty acid composition and thus has a positive effect on the health of the consumer.

DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGES ENRICHED WITH SPELT FLOUR

DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGES ENRICHED WITH SPELT FLOUR

Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters.

The objective of this study was to determine the impact of antimicrobial carcass washes on beef trim in the production of frankfurters. Twenty-four beef carcasses had different antimicrobial wash treatments (TRTs) randomly applied during the harvest procedure: 82 °C water (CON), peroxyacetic acid (PAA), or lactic acid (LA). Frankfurters were produced using carcass trim at two different batter temperature processes (PROC): 4 °C (LTP) and 21 °C (HTP). Frankfurters were analyzed for processing yield (PY), emulsion stability (ES), instrumental external and internal color (CIE L*, a*, b*), purge loss, texture, and sensory analysis. TRT had very little impact on frankfurter characteristics with a difference found in ES water and instrumental hardness (p < 0.05). PROC impacted ES water, ES fat, PY, instrumental springiness, external and internal color, sensory hardness, cohesion, and juiciness (p < 0.05). However, no TRT × PROC interactions were found to be significant (p > 0.05). These data indicate that antimicrobial carcass washes had little impact on frankfurter quality, while the processing technique impacted several frankfurter quality characteristics. This indicates that processors can impact frankfurter composition via processing techniques without concern of antimicrobial washes influencing frankfurter quality.

Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

SummaryFour different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

Modeling approach for releasing a frankfurter production batch

PurposeThe purpose of this paper is to model the relationship between 11 frankfurter physical properties and their sensory scores to classify a release of frankfurter production batches to the market.Design/methodology/approachData from 209 frankfurter batches were collected. Market batch release classifications were based on 11 physical properties via predictive and direct classification models. The predictive models under study included a regression, backpropagation neural network (BPN) and radial basis function neural network (RBFN) whereas the direct classification models were logistic regression, BPN and RBFN. Model performance was evaluated via correct classification rate.FindingsThe 11-7-4 RBFN predictive model proved superior with a 90 percent correct classification rate and 0 percent producer risk while the 11-5-1 RBFN, as a classification model, outperformed with the same level of accuracy, 90 and 0 percent, respectively. Producers prefer the less time-consuming direct classifiers for evaluation. Furthermore, the 11-5-1 RBFN direct classifier revealed that color measurement greatly influenced frankfurter batch release. Increases in redness, yellowness and brownness increased batch release probability.Originality/valueThis research attempts to establish a novel production batch release model for sausage manufacturing. Key factors can then be optimized for improving batch release probability for implementation throughout the sausage industry.

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

The objective of this study was to assess the impact of replacing pork backfat with rice bran wax oleogels on the organoleptic properties of frankfurter-type finely-comminuted sausages. Frankfurters were formulated using the following treatments as lipid replacement: 1) pork fat (PF); 2) soybean oil (SBO); 3) 2.5% rice bran wax oleogel (2.5 RBW); 4) 10% rice bran wax oleogel (10 RBW); and 5) 2.5% rice bran wax oleogel sheared less during frankfurter production (RBW/LS). In general, control PF was darker and redder than other treatments. TPA revealed oleogel treatments to be similar (P > .05) to pork fat treatment for firmness, chewiness, and springiness. Additionally, sensory evaluation revealed that replacing pork fat did not influence cured frankfurter aroma, but cured frankfurter flavor was significantly reduced (P < .05). Furthermore, lipid oxidation significantly (P < .05) differed between PF and 10 RBW. The results show that rice bran wax oleogels have the potential to successfully replace pork fat in comminuted products.

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.

Which is the best grape seed additive for frankfurters: extract, oil or flour?

Grape seed products (winery by-products) are valuable vegetable sources to enhance the quality of meat products. In this study, 21 treatments of frankfurters, in three different groups, including 0%, 0.01%, 0.03%, 0.05%, 0.1%, 0.3% and 0.5% grape seed extract (GSE), 0%, 1%, 2%, 4%, 6%, 8% and 10% grape seed oil (GSO), and 0%, 0.5%, 1%, 2%, 3%, 4% and 5% grape seed flour (GSF) were produced in order to compare the differences among them during refrigerated storage for 90 days. Increasing the level of GSO made the frankfurters lighter in color (P < 0.05). Lipid oxidation of all the 21 frankfurters were under the limit of deterioration (2.0 mg malonaldehite kg⁻¹ treatment) during 90 days' storage. However, increasing the amount of additives (GSE, GSO and GSF) led to a decrease in overall acceptability for each group. According to the general comparison of the three frankfurter groups in terms of lipid oxidation, TBARS (thiobarbituric acid reactive substances) values of the frankfurters including GSE and GSF were found to be similar, but the frankfurters containing GSO exhibited the highest lipid oxidation (P < 0.05). While the products including GSE were the most acceptable group in terms of overall acceptability, the group produced with GSF received the lowest points (P < 0.05). Although the three grape seed products have partially undesirable effects on the sensory characteristics of the frankfurters, all these additives showed different positive influences in the production of frankfurters. The results showed that the group of frankfurters including GSE was the best of three different groups of products due to the lipid oxidation and overall acceptability results.

Low-salt porcine serum concentrate as functional ingredient in frankfurters

The objective was to assay the use of serum from porcine blood as functional ingredient in frankfurter production. Three pilot productions of sausages were carried out to compare serum containing frankfurters to sausages based on a standard commercial formula that included caseinate and polyphosphate. Both products were very similar for proximate composition, water holding capacity, cooking and purge losses, instrumental texture, and microstructure. The sensory descriptive profile and the overall acceptance were also comparatively evaluated. Although significantly higher values for the animal taste and odour attributes of sausages with serum compared to control ones were obtained, the differences were lower than those reported in a previous study using whole plasma. Thus, ultrafiltration could be useful to reduce animal off-flavour in blood-based protein ingredients. Moreover, overall acceptance did not significantly differ between the two types of products, being 6.7 and 6.5, for control and test sausages respectively.

Use of porcine blood plasma in “phosphate-free frankfurters”

Porcine plasma was used as ingredient in the production of frankfurters without added phosphates, at laboratory scale. Composition, water holding capacity, texture, and microstructure of these frankfurters were compared to a standard product in which polyphosphate and caseinate were used as functional ingredients. No differences were found in moisture and WHC; and proximate analysis did not show significant differences, except in protein content, slightly higher in plasma sausages. TPA indicated that the tested product was significantly (P<0.05) harder and chewier than control. In spite of that the proposed formula was considered acceptable.

Production of frankfurters with tomato powder as a natural additive

This study includes the investigation of chemical properties such as nitrosomyoglobin content, lycopene content, and the oxidation level, and the sensorial properties of frankfurters which have been produced by both reducing the nitrite level and adding tomato powder. All samples have been vacuum packed and stored at +4 °C for 60 days. The pH of the frankfurters produced with tomato powder was reduced, when compared to the samples which did not contain tomato powder. This effect was due to the acidic characteristics of tomato. As the level of nitrite was reduced, the oxidation level of the frankfurters was increased significantly. Addition of 2 g/100 g of tomato powder decreased the level of oxidation; however, 4 g/100 g of tomato powder caused a slight increase when compared to the samples which did not contain tomato powder. According to this result it can be stated that tomato powder retards the oxidation reaction. According to sensorial evaluations, tomato powder improved the consumer acceptability as well. Addition of tomato powder increased the internal and external colour scores, and frankfurters were found to be more acceptable by the panellists. Nitrosomyoglobin (NOMb) content of the samples was decreased along with the decreased level of nitrite, and this, in turn, contributed to the decreased level of redness (a*).

Utilization of brewer’s spent grain in the production of Frankfurters

SummaryThe effects of dried and ground brewer’s spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (&lt;212 μm), medium (212–425 μm) and coarse (425–850 μm) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P &lt; 0.05) as the level of addition was increased. The mean TBA (2‐thiobarbituric acid), colour and texture values except springiness had significant differences (P &lt; 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47–7.02 on a nine‐point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.

Utilization of interesterified oil blends in the production of frankfurters

Ten treatments of frankfurters were produced with interesterified oil and oil blends (palm oil, palm stearin, cottonseed oil, hazelnut oil and their mixtures) and were compared to control, produced with all animal fat. Addition of interesterified oil and oil blends affected ( p < 0.05) the moisture and fat content and pH values of frankfurters. According to the colour measurements, the brightness value ( L ∗) of most of the samples with interesterified oil and oil blends were higher ( p < 0.05) than the control. The fatty acid composition of frankfurters was modified. The PUFA/SFA values of frankfurters were increased due to the presence of interesterified oil and oil blends in the formulation. Frankfurters with 100% interesterified cottonseed oil or with interesterified oil blends with 66.6% and 83.4% cottonseed oil had PUFA/SFA ratio higher than 0.4 and are considered better than all others from the health point of view. Frankfurters produced with 100% interesterified cottonseed and hazelnut oil or with interesterified hazelnut oil blends had the same ( p > 0.05) scores for sensory attributes with the control, while all other treatments were also acceptable.

Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

Palm kernel oil (PKO) and palm oil (PO) are used in tropical countries as cheaper substitutes for conventional feed sources such as soya bean oil (SBO) but little is known about their effects on meat quality. This study, therefore, evaluated the effects of these three dietary oils on the fatty acid composition (FA) of pork fat and the qualities of belly bacon and frankfurter sausage. The 3 × 2 factorial design also included high and low dietary protein. Total cooking loss, water loss and fat losses were determined in frankfurter sausages at chopping temperatures from 2 to 24 °C. PKO resulted in a poor P:S ratio (0.34) and a relatively hard fat (slip point 32.8 °C), but resulted in bacon with a higher tensile cohesive force and more high quality slices, judged subjectively. PO had a fatty acid composition closer to the SBO control, a better P:S ratio than PKO (0.48) and softer fat. There was a trend for total cooking losses and fat losses to be higher in PKO compared with PO and SBO at all chopping temperatures, suggesting that the firmest, most saturated fat (PKO) was least suitable for frankfurter production. The low protein diet increased the concentration of saturated fatty acids and increased fat firmness but its effect on fatty acid composition and other properties were less marked than those of oil type.

Effect of natural colourants and nitrites on colour attributes of frankfurters

The colour attributes in a control and six more treatments of frankfurters (18% fat) produced with natural colourants and two levels of NaNO 2 (0 and 150 mg/kg) were studied. The following natural colourants, permitted by the EU 94/36 guideline, were used: E 100 curcumin (CU), E 120 carminic acid (CA), E 150a caramel (CR), E 160a beta-carotene (BC), E 160g paprika-extract (PE) and E162 betanin (B). CA, B, BC and PE significantly increased the redness of batter, while BC, PE and CU increased ( p<0.05) the yellowness. NaNO 2 decreased ( p<0.05) the redness of batters in all treatments. Frankfurters with CA had the highest a* value followed by those with BC, PE and B. BC, PE and B increased the yellowness of frankfurters. NaNO 2 increased ( p<0.05) the redness of frankfurters in all treatments. The storage of frankfurters for 4 weeks had no effect on redness and yellowness of frankfurters. Exposure either for 2 h in sunlight or for 4 h in artificial light had no significant effect on redness and yellowness of frankfurters from all treatments. Canned frankfurters (117°) with B had the greatest decrease in redness while those with BC the greatest increase in yellowness. Frankfurters with B were the most acceptable from the consumers according to their colour followed by those with PE. Frankfurters with B had also the highest score for overall acceptability, followed by those with CA and nitrites. By employing discriminant analysis on the data, equations were derived for the identification of the natural colourant used in the production of frankfurters. Results from frankfurters, produced with 0, 3.6, 14.4 and 28.8 mg of pure B kg and 100 and 150 mg/kg NaNO 2, have shown that the level of NaNO 2 can be reduced from 150 to 100 mg/kg with appropriate increase in B level and frankfurters with 14.4 mg B/kg were the most acceptable from the consumers according to their colour.

ACCELERATED PORK PROCESSING: FRANKFURTER EMULSION PROPERTIES

ABSTRACTConsiderable research has been conducted in recent years on the accelerated method of pork processing, the processing of pork without carcass chilling. A limited amount of information exists regarding the emulsion properties of tissues handled in this manner. Alternate sides from 48 pork carcasses were processed in either an accelerated or conventional manner. Lean and fat tissue from the sides was incorporated in a standard frankfurter emulsion. Proximate analyses of the frankfurters prepared from the two forms of processed pork revealed no significant differences. Similarly, no differences were found for normal or severe cookout of finished frankfurters. Differences in emulsion stability values were not significant for total ml of loss per 100g emulsion (6.35 and 5.69, respectively, for accelerated and conventional). Accelerated processed frankfurters possessed greater (P &lt; 0.01) gel/water loss (4.89 ml/g). than conventionally processed pork frankfurters (4.61 ml/g). The accelerated processed pork resulted in less fat loss (P &lt; 0.05) than did the conventionally processed franks; and the accelerated pork emulsion percent solids (0.84 ml/g) was higher (P &lt; 0.01) than the conventionally processed pork frankfurters (0.38 ml/g). No significant difference was obtained for emulsification capacity of the lean pork tissue that had undergone accelerated or conventional processing prior to use in frankfurter production.