Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat.

@article{Hughes1998EffectsOF,
  title={Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat.},
  author={E Hughes and Anne Maria Mullen and Declan J. Troy},
  journal={Meat science},
  year={1998},
  volume={48 1-2},
  pages={169-80}
}
The effects of fat level (5% and 12%), tapioca starch and whey protein on the hydration/ binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreased emulsion stability and product lightness. Fat reduction increased smoke, spice and salt intensities and increased overall flavour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and… CONTINUE READING

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