PLASMA-PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL-MEAT AND EXTENDED FRANKFURTERS

Frankfurters were manufactured to contain all‐meat, meat plus 1% or 5% plasma protein isolate (PPI), meat plus 30% liquid cyclone processed cottonseed flour (CF) and meat plus 30% CF plus 1% or 5% PPI. Data suggest that use of plasma protein isolate at the 1% level will increase (P < 0.05) the strength of the outer skin of otherwise all‐meat frankfurters and will decrease their fineness, mushiness, and tendency to crumble. Use of plasma protein isolate, at the 5% rather than at the 1% level, will increase (P < 0.05) the elasticity of the outer skin and will increase (P < 0.05) the strength and body (frankfurter work) of otherwise all‐meat frankfurters; however, the frankfurters become more tough, rubbery and crumbly as a consequence of use of the higher level of PPI substitution for meat. Use of 1% or 5% PPI in frankfurters comprised of meat plus 30% CF did not affect (P gt; 0.05) strength, elasticity or body (frankfurter work) of frankfurters and could not offset the mushiness characteristic of product with high substitution levels of vegetable protein. Copyright © 1979, Wiley Blackwell. All rights reserved