Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat.

@article{Hughes1997EffectsOF,
  title={Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat.},
  author={E Hughes and Susana Cofrades and Declan J. Troy},
  journal={Meat science},
  year={1997},
  volume={45 3},
  pages={273-81}
}
The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding capacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capacity and… CONTINUE READING