Effects of physiological state, temperature, water, and extended mixing on low-fat, high-added water frankfurters

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dc.contributor.authorSylvia, Stephen F.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:44:23Zen
dc.date.adate2008-09-04en
dc.date.available2014-03-14T21:44:23Zen
dc.date.issued1992en
dc.date.rdate2008-09-04en
dc.date.sdate2008-09-04en
dc.description.abstractFrankfurters with 15% fat and 25% USDA added water were formulated with either prerigor or postrigor lean meat and postrigor fat using typical manufacturing practices. These frankfurters were compared to others produced using a 30 min extended mixing process (EM) on the lean component at either 2° or 16°C and either 30 or 100% of the formulation water. Results indicated that prerigor lean offered no advantages in the cooking yield nor reduction in fluid accumulation in vacuum packaged product stored (5°C) for 30 days. In addition, prerigor treatments had lower (P<0.05) Instron hardness and distance to fracture values than postrigor treatments. EM with 30% of the formulation water resulted in lower distance to fracture (P<0.05), cohesiveness (P<0.05), springiness (P<0.05), and hardness (P<0.07) values compared to those with 100%. In general, the texture of EM frankfurters was not significantly different from traditionally processed products, though independent variables beyond physiological state could not be separately tested. Traditional mixing resulted in higher L*, a*, and b* values than EM treatments. Within EM treatments, mixing with only 30% of the water resulted in significantly lower CIE a* values, but increased L* and b* values.en
dc.description.degreeMaster of Scienceen
dc.format.extentvi, 81 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-09042008-063636en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09042008-063636/en
dc.identifier.urihttp://hdl.handle.net/10919/44525en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1992.S978.pdfen
dc.relation.isformatofOCLC# 26208472en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1992.S978en
dc.subject.lcshFrankfurtersen
dc.subject.lcshLow-fat foodsen
dc.titleEffects of physiological state, temperature, water, and extended mixing on low-fat, high-added water frankfurtersen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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