EFFECTS OF CARRAGEENANS AND XANTHAN GUM ON THE TEXTURE AND ACCEPTABILITY OF LOW-FAT FRANKFURTERS

The effects of fat level, kappa and iota carrageenans, and xanthan gum on the composition, hydration, textural properties, color, and sensory properties of pork/beef frankfurters were evaluated. Cooking losses and pH were not affected by fat levels or gums. Reheating losses were lower in the high fat products compared to low fat treatments. Iota reduced the water holding capacity of low fat products. Xanthan gum provided the largest increase in color lightness (L) of raw low-fat products and also of cooked products that were stored frozen. Redness (a) increased due to cooking and, also due to freezing. Product hardness, springiness, and chewiness were reduced by iota and xanthan gums. All the products were equally liked by the sensory panel.