LOW-FAT, HIGH-MOISTURE FRANKFURTERS - EFFECTS OF TEMPERATURE AND WATER DURING EXTENDED MIXING

Frankfurters containing 15% fat and 25% added water were produced using conventional practice or minced meat batters were mixed for 30 min (extended mixing, EM) at 2 or 16 degrees C with all or 30% of the formulation water. EM had minimal effects on yield, purge, and texture. Products were darker and less yellow than non-EM frankfurters. The lower mixing temperature resulted in firmer (P<0.05) frankfurters. However, mixing temperature did not affect other properties. Time of water addition affected most properties. Frankfurters from treatments mixed with 100% of formulation water were firmer, darker, redder, less yellow, and required more extension to fracture.