Characterisation of low-fat high-dietary fibre frankfurters

Abstract

Two different peach dietary fibre (DF) suspensions (17 and 29%) were used to obtain low-fat high-DF frankfurters (20-5% fat) which were compared to an all-meat control (25% fat). The viscosity of the meat batters increased with DF content. The protein (11.5±0.6%) and collagen (1.4±0.1%) contents of frankfurters were not affected by DF addition, and the higher the DF content, the lower the pH (6.4 to 5.8) due to the fibre solution acidity. The DF was effective in retaining added water in low-fat frankfurters since their cooking losses were similar to those of the controls (5.5±0.1%). Low-fat frankfurters were darker and browner than the controls and only high fibre addition significantly decreased the textural parameters. Sensory evaluation indicated that low fat-high DF frankfurters (20, 15 and 10% fat) were as acceptable as the all-meat frankfurters.