Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats

S. S. Tan, Aminah Abdullah, Y. M S Affandi, O. Atil, Abd. Salam Babji

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60 : 40, PF70: 30 and PF80 : 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.

Original languageEnglish
Pages (from-to)91-98
Number of pages8
JournalInternational Journal of Food Sciences and Nutrition
Volume52
Issue number1
DOIs
Publication statusPublished - 2001

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hot dogs
sensory properties
Chickens
physical properties
physicochemical properties
Fats
chickens
lipids
Hardness
Cooking
hardness
chewiness
cooking quality
cohesion
texture
grilling
Color
olein
Water

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats. / Tan, S. S.; Abdullah, Aminah; Affandi, Y. M S; Atil, O.; Babji, Abd. Salam.

In: International Journal of Food Sciences and Nutrition, Vol. 52, No. 1, 2001, p. 91-98.

Research output: Contribution to journalArticle

Tan, S. S. ; Abdullah, Aminah ; Affandi, Y. M S ; Atil, O. ; Babji, Abd. Salam. / Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats. In: International Journal of Food Sciences and Nutrition. 2001 ; Vol. 52, No. 1. pp. 91-98.
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