Textural and sensory properties of reduced-fat frankfurters containing antioxidant-washed beef heart surimi

Textural and sensory properties of frankfurters prepared with or without beef heart surimi were evaluated. Addition of 15% beef heart surimi increased the rupture force and cooking-yield of frankfurters by 80% and 3%, respectively (P<0.05). Frankfurters treated with beef heart surimi received higher juiciness and binding scores than the control (P<0.05). Beef heart surimi with or without an antioxidant did not cause any detectable off-flavor of the frankfurters. These results indicated that beef heart surimi can be used as an effective binding agent for cured comminuted meat products.