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Heating rate effects on high-fat and low-fat frankfurters with a high content of added water

By Susana Cofrades, José Carballo and Francisco Jiménez Colmenero


A study was made of the effect of heating rate (0·55, 1·10 and 1·90°C min-1) on binding properties (cooking and purge losses) and texture (compression test) of high-fat (23%) and low-fat (9%) high added-water (19·8%) frankfurters during chilled storage (2°C). Low-fat samples exhibited poorer (p<0·05) binding properties; they were less hard and chewy (p<0·05) but more cohesive and springy (p<0·05) than high-fat frankfurters. Heating rate had little effect on binding properties. Hardness, cohesiveness, springiness and chewiness were greater (p<0·05) at the slowest heating rate than at the other rates, behaviour being similar at the two higher rates. © 1997 Elsevier Science Ltd.Peer Reviewe

Publisher: 'Elsevier BV'
Year: 2014
DOI identifier: 10.1016/S0309-1740(97)00042-9
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Provided by: Digital.CSIC
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