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Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels
- Marquez, E.J., Ahmed, E.M., West, R.L., Johnson, D.D.
- Journal of food science 1989 v.54 no.4 pp. 867-873
- hot dogs, beef, tallow, peanut oil, emulsions, sensory evaluation, lipid content
- Frankfurters were produced at 12, 20 and 29% fat levels using beef fat or 60% substitution with peanut oil. Less emulsion stability, lower smokehouse yield and lower sensory juiciness scores were found as final fat content of beef frankfurters was lowered to 12%. Firmness, darkening of external color, and flavor intensity were enhanced in the low fat product. Frankfurters with 60% fat as peanut oil exhibited comparable emulsion stability and sensory quality parameters with no rancid flavor development over a period of 6 weeks at 4 degrees C. They were as acceptable to sensory panels as the 29% beef fat frankfurters. Substitution of 60% of the beef fat with peanut oil resulted in a product with significantly (P less than 0.05) less cholesterol content.