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The effects of a combination of sea mustard and transglutaminase (TGase) on the physicochemical properties and sensory characteristics of reduced-salt frankfurters were investigated. The reduced-salt frankfurters treated with T3 (frankfurter with 1.0% NaCl + 1.0% sea mustard + 1.0% TGase) and T4 (frankfurter with 1.0% NaCl + 0.5% sea mustard + 1.5% TGase) showed higher moisture content than the control, and the treatments with sea mustard and TGase had lower salinity than the control (frankfurter with 1.5% NaCl). Cooking loss was lowest in the T3 and T4 groups. The total expressible fluid separation was lower for the control than for the reduced-salt meat batters, except for T3. The fat separation of T3 was lower than that of the other treatments. The control and T5 (frankfurter with 1.0% NaCl + 2.0% TGase) had the highest hardness, whereas the gumminess and chewiness of the control were not significantly different from those of T4 and T5. The overall acceptability was highest in the control, while the acceptability among the reduced-salt frankfurters was not significantly different. Thus, the results of this study show that the combination of sea mustard and TGase successfully improved the reduced-salt frankfurters. Practical Applications In this study, sea mustard and transglutaminase (TGase) were used to improve the physicochemical and sensory of reduced-salt frankfurters (1.0% NaCl). The results of this current study showed that the ratio between sea mustard and TGase differently affected the quality attributes of reduced-salt frankfurters. Particularly, the incorporation of 1.0% sea mustard and 1.0% TGase into reduced-salt frankfurters resulted in the lowest cooking loss and similar sensory acceptability to regular frankfurter (1.5% NaCl). Therefore, the quality attributes of reduced-salt frankfurters could be improved effectively by the appropriate combination of sea mustard and TGase. [ABSTRACT FROM AUTHOR]

Abstract: This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P <0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This phenomenon might be mainly related to salts and dietary fiber within glasswort. In addition, the textural properties of frankfurter prepared with 0.75% NaCl and 1.5% glasswort showed similar properties (P >0.05) compared to those of control (1.5% NaCl). Our result suggests that the use of glasswort can be an effective approach to manufacture reduced-salt meat products. Moreover, the addition of 1.5% glasswort in frankfurters formulated with 0.75% NaCl is the optimum level without adverse effect on the texture. [Copyright &y& Elsevier]

Abstract: The effects of reducing pork fat levels from 30% to 20%, 15%, and 10% by partially substituting pork back fat with a makgeolli lees fiber were investigated regarding approximate composition, energy value, pH, color, cooking loss, emulsion stability, texture profile analysis, apparent viscosity, and sensory evaluation. The moisture and ash contents, redness, and yellowness were higher in reduced-fat frankfurters containing makgeolli lees fiber than in the control with 30% fat. With increasing fat levels, samples displayed higher pH, lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and sensory quality, while displaying lower cooking loss and total expressible fluid. The results show that fat levels of frankfurters with added makgeolli lees fiber can be successfully reduced. Thus, 20% fat frankfurters with the addition of 2% makgeolli lees fiber are similar in quality to regular frankfurters with 30% fat. [Copyright &y& Elsevier]

Abstract: Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p <0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM. [Copyright &y& Elsevier]

Abstract: The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics. [Copyright &y& Elsevier]

Abstract: The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P <0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P <0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat. [Copyright &y& Elsevier]

Abstract: The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b ∗-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control. [Copyright &y& Elsevier]