EFFECTS OF OILSEED PROTEINS, AT 2 REPLACEMENT LEVELS, ON CHEMICAL, SENSORY AND PHYSICAL-PROPERTIES OF FRANKFURTERS

Frankfurters (all meat) and frankfurter‐like products (oilseed proteins replaced 10% or 30% of the meat) were prepared. Oilseed proteins were hydrated to a protein content of 13% during batter preparation. There were no significant differences among finished products in protein content; however, frankfurter‐like products containing 10% oilseed proteins had (P < 0.05) higher moisture, fat and ash percentages than did frankfurters or frankfurter‐like products containing 30% oilseed proteins. Among frankfurter‐like products, bioyield values from Instron force‐deformation curves were greater for products containing 10% oilseed protein than for those containing 30% oilseed protein. Although not significantly different in all comparisons at the 10% and 30% replacement levels, frankfurter‐like products containing soy concentrate, soy isolate and textured soy flour had greater bioyield values than did those products containing cottonseed proteins Sensory panel ratings for overall satisfaction of frankfurters and frankfurter‐like products containing 10% oilseed proteins revealed a significant difference (P < 0.05) between the all‐meat frankfurters and all frankfurter‐like products except those containing soy concentrate and textured soy flour. Differences in sensory panel ratings for overall satisfaction and texture desirability were more apparent among frankfurter‐like products when 30%, rather than 10%, of the meat was replaced with oilseed proteins. None of the frankfurter‐like products containing 30% oilseed proteins was as desirable in overall satisfaction or texture desirability as the all‐meat frankfurter. Copyright © 1979, Wiley Blackwell. All rights reserved