Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

Meat Science

Volumn 63, Issue 1, 2003, Pages 9-16

  Ruusunen, Marita ^a   Vainionpää, Jukka ^b   Puolanne, Eero ^a   Lyly, Marika ^b   Lähteenmäki, Liisa ^b   Niemistö, Markku ^c   Ahvenainen, Raija ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c Finnish Meat Research Institute   (Finland)

Author keywords

Frankfurter; Low salt; Response surface methodology

Indexed keywords

RESPONSE SURFACE METHODOLOGY;

MOISTURE; OILS AND FATS; PH; PHOSPHATES; SODIUM CHLORIDE; STARCH;

MEATS;

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 0037248390     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00044-X     Document Type: Article

References (32)

1. Ambrosiadis, J., & Klettner, P. G. (1981). Einfluss des Kutterprozesses auf Brühwurst. Fleischwirtschaft, 61, 1621-1628.
2. Ambrosiadis, L, & Wirth, F. (1984). Brühwurst-Herstellung. Zerkleinerung des Bindegewebes und Temperaturführung. Fleischwirtschaft, 64, 904-912.
3. Atughonu, A. G., Zayas, J. F., Herald, T. J., & Harbers, L. H. (1998). Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives. Journal of Food Quality, 21, 223-238.
4. Averill, W. F. (1983). Ion-selective electrode system measures sodium content of foods. Food Technology, 37, 44-52, 56.
5. Girard, J. P., Culioli, J., Maillard, T., Denoyer, C., & Touraille, C. (1990). Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages. Meat Science, 27, 13-28.
6. Graudal, N. A., Gall, A. M., & Garred, P. (1998). Effects of sodium restriction on blood pressure, rennin, aldosterone, catecholamines, cholesterols, and triglyceride: a meta-analysis. JAMA 279, 17, 1383-1391.
7. Hamm, R. (1972). Kottoidchemie des Fleisches. Berlin: Paul Parey.
8. Hammer, G. F. (1981). Zur Salzigkeit einiger Fleischerzeugnisse unter variierter Kochsalzzugabe. Fleischwirtschaft, 61, 609-613.
9. Hand, L. W., Hollingsworth, C. A., Calkins, C. R., & Mandigo, R. W. (1987). Effects of preblending, reduced fat and salt levels on frank-furter characteristics. Journal of Food Science, 52, 1149-1151.
10. Kärkkäinen, M. (1998). The effect of calcium and phosphate intake on calcium and bone metabolism. Dissertation, University of Helsinki, Department of Applied Chemistry and Microbiology (Nutrition). Yliopistopaino, Helsinki.
11. Kivikari, R. (1996). Analysis of sodium in meat products using an Na-selective electrode (in Finnish). In Proc. of Meat Day Seminar 1996, Nr. 536 (pp. 64-66). University of Helsinki, Department of Meat Technology (Reports from Meat Technology).
12. Kühne, D. (1988). Analysis of common salt and sodium in meat products. Fleischwirtschaft, 68, 1007-1010.
13. Law, N., Frost, C., & Wald, N. (1991a). By how much does dietary salt reduction lower blood pressure. I - analysis of observational data among populations. British Medical Journal, 302, 811-815.
14. Law, N., Frost, C., & Wald, N. (1991b). By how much does dietary salt reduction lower blood pressure. I - analysis of data from trials of salt reduction. British Medical Journal, 302, 819-824.
15. Lawless, H., & Heymann, H. (1998). Sensory evaluation of food. Principles and practices. New York: Chapman & Hall.
16. Matulis, R. J., McKeith, F. K., & Brewer, M. S. (1994). Physical and sensory characteristics of commercially available frankfurters. Journal of Food Quality, 17, 263-271.
17. Matulis, R. J., McKeith, F. K., Sutherland, J. W., & Brewer, M. S. (1995). Sensory characteristics of frankfurters as affected by fat, salt, and pH. Journal of Food Science, 60, 42-47.
18. Mittal, G. S., & Usborne, W. R. (1985). Meat emulsion extenders. Food Technology, 4, 121-130.
19. NMKL. (1976). Nitrogen determination in foods and feeds according to Kjeldahl. (3rd ed.) Nordic Committee on Food Analysis No 6. National Food Administration, Uppsala, Sweden.
20. Offer, G., & Knight, P. (1988). The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. In R. Lawrie (Ed.), Developments in meat science - 4 (pp. 63-172). London, New York: Elsevier Applied Science.
21. Puolanne, E. J., & Ruusunen, M. H. (1983). Einfluss des Salzzusatzes auf das Wasserbindungsvermögen des Fleisches in Brühwurst verschiedener Rezepturen. Fleischwirtschaft, 63, 238-239.
22. Puolanne, E. J., Ruusunen, M. H., & Kukkonen, E. (1983). Einfluss von Kutterzeit und-temperatur auf das Wasserbindungsvermögen des Fleisches in Brühwurst. Fleischwirtschaft, 63, 915-916.
23. Puolanne, E. J., Ruusunen, M. H., & Vainionpää, J. I. (2001). Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Science, 58, 1-7.
24. Rhee, K. C. (1994). Functionality of soy proteins. In N.S. Hettiarachchy, & G.R. Ziegler (Eds.), Protein functionality in food systems (pp. 311-324). New York: Marcel Dekker.
25. Ruusunen, M., Simolin, M., & Puolanne, E. (2001). The effect of fat content and flavor enhancers on the perceived saltiness of cooked "bologna-type" sausage. Journal of Muscle Foods, 12, 107-120.
26. Shahidi, F., & Synowiecki, J. (1997). Protein hydrolyzates from seal meat as phosphate alternatives in food processing applications. Food Chemistry, 60, 29-32.
27. Sofos, J. N. (1983a). Effects of reduced salt (NaCl) levels on the stability of frankfurters. Journal of Food Science, 48, 1684-1691.
28. Sofos, J. N. (1983). Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of frankfurters. Journal of Food Science, 48, 1692-1695, 1699.
29. Trius, A. (1994). Performance of different carrageenans in meat batters and model systems. Masters thesis, Parks Library, Iowa State University, Ames, IA.
30. Tuomilehto, J., Jousilahti, P., Rastenyte, D., Moltchanov, V., Tanskanen, A., Pietinen, P., & Nissinen, A. (2001). Urinary sodium excertion and cardiovascular mortality in Finland: a prospective study. Lancet, 357, 848-851.
31. Whiting, R. C. (1984). Stability and gel strength of frankfurter batters made with reduced NaCl. Journal of Food Science, 49, 1350-1354, 1362.
32. Whiting, R. C. (1988). Ingredients and processing factors that control muscle protein functionality. Food Technology, 42, 104-114, 210.