Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

Effects of five ingredients on cod sausages' chemical composition, pH, colour, texture, and sensory attributes were analysed. Changed ingredients were pea protein (0 vs. 2 g/100 g sausage), carrageenan (0 vs. 1 g/100 g), sodium bicarbonate (0, 0.15, and 0.3 g/100 g), sodium chloride (1.2 vs. 2.3 g/100 g) and pork meat (0, 13.3, and 26.7 g/100 g). Sausages became more yellow, springier, and harder with pea protein incorporation. Carrageenan addition made products redder, harder, and springier but less elastic. Sodium chloride reduction produced harder, springier, and more cohesiveness, but it produced less salty and smoky sausages. Textural effects of sodium bicarbonate addition were similar. Pork meat substitution made sausages harder, springier, and more cohesive.