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Effects of Wheat Fiber and Isolated Soy Protein on the Quality Characteristics of Frankfurter-type Sausages
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 Title & Authors
Effects of Wheat Fiber and Isolated Soy Protein on the Quality Characteristics of Frankfurter-type Sausages
Kim, Hyun-Wook; Choi, Ji-Hun; Choi, Yun-Sang; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Shim, So-Yeon; Kim, Cheon-Jei;
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The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE values of the WF and ISP treatments were higher than those of the control, but the CIEs of and were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.
frankfurters;sausage;wheat fiber;dietary fiber;isolated soy protein;
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