INFLUENCE OF CITRUS FIBER, RICE BRAN AND COLLAGEN ON THE TEXTURE AND ORGANOLEPTIC PROPERTIES OF LOW-FAT FRANKFURTERS

This work studies the individual and cumulative effects of citrus fiber, rice bran and collagen on the texture and selected sensory characteristics of frankfurtertype sausages. A mixture design including two ingredients (citrus fiber and rice bran ranging from 0 to 2%) plus one process variable (13 and 27% collagen) was used. The samples were examined using texture profile analysis, sensory analysis (objective and hedonic) and colorimetry. The statistical analysis showed that the hardness of the frankfurters was increased by citrus fiber addition across all the examined levels, while only low levels of rice bran and collagen (0.6 and 13%, respectively) had a positive effect on the acceptability of the samples. Sensory results indicated that the two samples most preferred by the panelists contained 13% collagen and 2% citrus fiber, and 13% collagen, 1.5% citrus fiber and 0.5% rice bran.