Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil
2000
Pappa, I.C. | Bloukas, J.G. | Arvanitoyannis, I.S.
Response surface methodology was used to determine the optimum salt level (1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). The test ingredients significantly affected (P < 0.05) jelly separation of the batter, skin strength, hardness, saltiness, odour and taste and the overall acceptability of the low-fat frankfurters. Batters with high pectin levels recorded the highest (P < 0.05) jelly separation. Low-fat frankfurters with high salt levels tended to have very hard skins and increased (P < 0.05) saltiness while those with a high pectin level were very soft, tasted like cream and had the lowest (P < 0.05) score for odour and taste. The low-fat frankfurters with 1.8-2.1% salt, 0-35% olive oil and 0.25-0.45% pectin had the highest overall acceptability. However, low-fat frankfurters produced with 1.3% salt, 0.25-0.30% pectin and 80-100% olive oil were also acceptable. Such low-fat frankfurters, compared to commercial products, have a 48% lower salt content (from 2.5 to 1.3%) and 66.6% lower fat content (from 30 to 10%), in which 80-100% of the added fat is olive oil. Further research is needed to improve the acceptability of these frankfurters.
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