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- W2002256704 abstract "The effects of maximum levels of selected additives in extra lean frankfurters (<3% fat) were studied. Seven treatments, with four replications each, were evaluated at three time periods (0, 30 and 60 days) in a randomized complete block design. The treatments consisted of: control; kappa-carrageenan; hydroxypropyl methylcellulose (HPMC); high methoxy pectin (pectin); an acid modified food starch; sodium lactate; and acid enzyme deheated mustard. All treatment frankfurters had higher (P<0.05) yields than the controls. The pectin product had an unacceptable extremely soft, smooth pasty texture. Pectin and HPMC products had the lowest (P<0.05) purge at 60 days. In general, the addition of some appropriate additive or additives to low-fat sausage products appears to be appropriate to increase processing yields, reduce cost and help bind free water so long as the additive or additives do not adversely affect other properties of the product." @default.
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- W2002256704 date "1997-09-01" @default.
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- W2002256704 title "EFFECTIVENESS OF SELECTED ADJUNCTS ON PROCESSING AND SENSORY CHARACTERISTICS OF EXTRA LEAN FRANKFURTERS" @default.
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