Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages

The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This… CONTINUE READING