SENSORY CHARACTERISTICS OF FRANKFURTERS AS AFFECTED BY SALT, FAT, SOY PROTEIN, AND CARRAGEENAN

Continuous variables, salt, fat, and either soy protein or iota-carrageenan, were evaluated using response surface methods to formulate a lower salt/lower fat frankfurter with acceptable palatability attributes. Soy protein increased hardness and off-flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at < 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off-flavor intensity decreased as fat content increased and carrageenan decreased.