Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters

S. S. Tan, Aminah Abdullah, X. G. Zhang, S. B. Abdul

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory properties of chicken frankfurters. All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein. No significant difference was found in end chopping temperatures of all meat batters even though the temperature of PO and POs upon incorporation into meat batters was 50 °C higher than CF. Strong emulsions were formed as no fluid losses were observed in all the meat batters tested after heating. Texture profiles of the frankfurters containing PO and/or CF were quite similar, but increment of POs raised hardness, chewiness, and shear hardness of the frankfurters. Acceptability of the frankfurters was evaluated using hedonic test. Panelists found no difference in hardness preference between frankfurters made from totally CF and PO, while frankfurters made from POs were rated as hard and brittle. CF was important in determining acceptability of the frankfurters, as reduction of CF in formulation resulted in lower scores in chicken flavor, juiciness, oiliness and overall acceptance of the frankfurters. Frankfurters with sensory acceptability comparable to a commercial one were found to comprise of more than 17% CF, and less than 67% PO and 17% POs of the fat blend.

Original languageEnglish
Pages (from-to)387-397
Number of pages11
JournalMeat Science
Volume72
Issue number3
DOIs
Publication statusPublished - Mar 2006

Fingerprint

stearin
hot dogs
palm oils
Chickens
Fats
chickens
lipids
Hardness
batters
Meat
hardness
Emulsions
meat
emulsions
palm oil
Temperature
Pleasure
chopping
chewiness
juiciness

Keywords

  • Emulsion
  • Frankfurter
  • Palm oil
  • Palm stearin
  • Sensory
  • Texture

ASJC Scopus subject areas

  • Food Science

Cite this

Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters. / Tan, S. S.; Abdullah, Aminah; Zhang, X. G.; Abdul, S. B.

In: Meat Science, Vol. 72, No. 3, 03.2006, p. 387-397.

Research output: Contribution to journalArticle

Tan, S. S. ; Abdullah, Aminah ; Zhang, X. G. ; Abdul, S. B. / Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters. In: Meat Science. 2006 ; Vol. 72, No. 3. pp. 387-397.
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