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Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

Ayo, J., Carballo, J., Solas, M.T., Jimenez-Colmenero, F.
Food chemistry 2008 v.107 no.4 pp. 1547-1552
hot dogs, ingredients, lipid content, walnuts, physicochemical properties, sensory properties, food composition, nutrient content, food quality, low fat foods, color, hardness, gels, emulsions, microstructure, flavor, food acceptability, animal fats and oils, fat substitutes, texture, protein content
This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p >or= 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability.