The relationship between the composition and texture of conventional and low-fat frankfurters

International Journal of Food Science and Technology

Volumn 36, Issue 7, 2001, Pages 749-758

  Ordóñez, Marta ^a   Rovira, Jordi ^a   Jaime, Isabel ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

Cooked sausages; Fat formulation; Sensory properties

Indexed keywords

GLYCINE MAX; MALUS X DOMESTICA;

EID: 0035538412     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00525.x     Document Type: Article

References (29)

1. AOAC (1990). Official Methods of Analysis, 15th edn. Washington, DC: Association of Official Analytical Chemists.
2. Barbut, S. & Mittal, G.S. (1996). Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters. International Journal of Food Science and Technology, 31, 241-247.
3. Berry, B.W. & Wergin, W.P. (1993). Modified pregelatinized potato starch in low-fat ground beef patties. Journal of Muscle Foods, 4, 305-320.
4. Bourne, M.C., Sandoval, A.M.R., Villalobos, M. & Buckle, T.S. (1975). Training a sensory texture profile panel and development of standard rating scales in Colombia. Journal of Texture Studies, 6, 43-51.
5. Breene, W.M. (1975). Applications of texture profile analysis to instrumental food texture evaluation. Journal of Texture Studies, 6, 53-82.
6. Brennan, J.G. (1980). Food texture measurement. In: Developments in Food Analysis Techniques-2 (edited by R.D. King). Pp. 1-78. London: Applied Science Publishers.
7. Brennan, J.G. (1988). Texture perception and measurement. In: Sensory Analysis of Food (edited by J.R. Piggott). Pp. 69-102. London: Elsevier Applied Science.
8. Chambers, D.H., Chambers, E. & Bowers, J.R. (1996). Consumer acceptance of commercially available frankfurters. Journal of Sensory Studies, 11, 85-101.
9. Civille, G.V. & Liska, I.H. (1975). Modifications and applications to foods of the General Foods sensory texture profile technique. Journal of Texture Studies, 6, 19-31.
10. Civille, G.V. & Szczesniak, A.S. (1973). Guidelines to training a texture profile panel. Journal of Texture Studies, 4, 204-223.
11. Dziezak, J.D. (1991). A focus on gums. Food Technology, 45, 116-132.
12. Foegeding, E.A. & Ramsey, S.R. (1986). Effects of gums on low-fat meat batters. Journal of Food Science, 51, 33-36.43.
13. Glicksman, M. (1991). Hydrocolloids and the search for the 'oily grail'. Food Techny. 45, 94-103.
14. Huang, F. & Robertson, J.W. (1977). A texture study of frankfurters. Journal of Texture Studies, 8, 487-496.
15. ISO (1973a). R-1442-1973. International Standards Meat & Meat Products. Ginebra: International Organization for Standardization.
16. ISO (1973b). R-1443-1973. International Standards Meat & Meat Products. Ginebra: International Organization for Standardization.
17. Jones, R.C., Dransfield, E., Crosland, A.R. & Francombe, M.A. (1989). Sensory characteristics of British sausages: Relationships with composition and mechanical properties. Journal of Science Food Agriculture, 48, 63-85.
18. Keeton, J.K. (1994). Low fat meat products-Technological problems with processing. Meat Science, 36, 261-276.
19. Marquez, E.J., Ahmed, I.M., West, R.L. & Johnson, D.D. (1989). Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut levels. Journal of Food Science, 54, 867-870.
20. Matulis, R.J., Mckeith, F.K., Sutherland, J.W. & Brewer, M.S. (1995). Sensory characteristics of frankfurterrs as affected by salt, fat, soya protein and carragenan. Journal of Food Science, 60, 42-54.
21. Mittal, G.S. & Barbut, S. (1992). Effects of various cellulose gums on quality parameters of low-fat breakfast sausages. Meat Science, 35, 93-103.
22. Park, J., Rhee, K.S., Keeton, J.T. & Rhee, K.C. (1989). Properties of low-fat frankfurters containning monounsatured and omega-3 polyunsatured oils. Journal of Food Science, 54, 500-504.
23. Piggott, J.R. & Sharman, K. (1986). Methods to aid interpretation of multidimensional data. In: Statistical Procedures in Food Research (edited by J.R. Piggott). Pp. 181-231. England: Elsevier Science Publishers.
24. Pszczola, D.E. (1991). Pectin functionality finds use in fat-replacer market. Food Technical, 45, 116-117.
25. Sams, A.R. & Diez, F.N. (1991). Characteristics of chicken frankfurters formulates with varying levels of pork and chicken fats. Poultry Science, 70, 1624-1629.
26. Smith, G.L. (1988). Statistical analysis of sensory data. In: Sensory Analysis of Foods (edited by J.R. Piggott). Pp. 335-379. London: Elsevier Applied Science.
27. Szczesniak, A.S. (1963). Classification of textural characteristics. Journal of Food Science, 28, 385-389.
28. Szczesniak, A.S. (1986). Sensory Texture Evaluation Methodology. Reciprocal Meat Conference Proceedings, 39, 86-96.
29. USDA and USDHHS (1985). Nutrition and your health. Dietary Guideliness for Americans, 2nd edn. Washington, DC: Home and Garden Bull no. 232.