Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins

Functional properties and microstructure of frankfurters containing 1.5% or 2.5% salt and 15% pre-emulsified fat (PEF) stabilized with 2% pea protein, soy protein, or sodium caseinate were studied. With the exception of frankfurters with pea protein and 1.5% NaCl, all the others made with PEF" had greater (p < 0.01) thermal stability than all-meat frankfurters. Frankfurters containing soy protein or sodium caseinate had greater (p < 0.01) shear force than those with pea protein. Reducing NaCl in the frankfurters containing PEF did not influence the shear force. Microstructure examination revealed that many fat globules were entrapped physically within soy protein or sodium caseinate, which stabilized the meat emulsions and contributed to a firmer texture.