ANALYSIS OF JUICINESS OF COMMERCIAL FRANKFURTERS

Document Type

Article

Date of Original Version

1-1-1984

Abstract

Juiciness of commercial frankfurters was evaluated utilizing both instrumental measurements and sensory panel. Sensory juiciness was highly correlated with the amount of fluid expressed during compression to 70% deformation (2-3 kg force) for 17 s by the Instron testing machine (t = 0.92), while poorly correlated with that expressed under 40 kg force for 10 s by the Carver press (r = 0.27). From the combined information, it was found that the correlation coefficients between the amounts of expressible fluid and juiciness intensity were inversely related to the force applied during compression. The desirability of juiciness was influenced by fat and water contents in the expressed fluid which, in turn, was affected by the particle size and distribution of fat in the matrix. Data indicate that juiciness may be perceived upon a release of a significant amount of fluid, accompanied by an early failure with smaller rupture force.

Publication Title, e.g., Journal

Journal of Texture Studies

Volume

15

Issue

1

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