Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

Figures & data

Table 1. Amount of hydrocolloids used for each sample and abbreviations of the samples.

Sample	Hydrocolloid	Hydrocolloid percentage (%)	Abbreviations
1	—	—	Control
2	Kappa carrageenan (κCGN)	0.5	0.5 κCGN
3	κCGN	1	1 κCGN
4	Lambda carrageenan (λCGN)	0.5	0.5 λCGN
5	λCGN	1	1 λCGN
6	Guar Gum (GG)	0.5	0.5 GG
7	GG	1	1 GG
8	Xanthan Gum (XTG)	0.5	0.5 XTG
9	XTG	1	1 XTG
10	Chitosan (CHI)	0.5	0.5 CHI
11	CHI	1	1 CHI

Table 2. Moisture%, fat%, protein%, and WHC of the frankfurters.

Sample	Moisture (% M)	Fat (%F)	Protein (%P)	WHC	M: P	F: P	pH
Control	62.44 ± 0.72^c	25.89 ± 0.83^b	13.74 ± 0.26^e	0.31 ± 0.09^a	4.48	1.86	6.07 ± 0.03^b
0.5 κCGN	64.18 ± 0.22^d	18.27 ± 0.32^a	10.99 ± 0.22^bcd	0.37 ± 0.17^ab	5.84	1.66	6.41 ± 0.02^d
1 κCGN	60.24 ± 0.46^a	18.15 ± 9.82^a	10.25 ± 0.45^ab	0.45 ± 0.12^ab	5.88	1.77	6.44 ± 0.05^d
0.5 λCGN	61.39 ± 0.44^b	18.06 ± 8.25^a	9.88 ± 0.56^a	0.27 ± 0.08^a	6.22	1.83	6.44 ± 0.02^d
1 λCGN	65.14 ± 0.96^d	17.65 ± 1.17^a	11.09 ± 1.01^cd	0.81 ± 0.07^d	5.87	1.59	6.48 ± 0.05^d
0.5GG	64.65 ± 0.38^d	19.56 ± 4.34^a	10.95 ± 0.62^bcd	0.57 ± 0.06^bc	5.90	1.79	5.99 ± 0.08^a
1GG	66.24 ± 0.37^e	17.43 ± 0.54^a	10.50 ± 0.37^abc	0.67 ± 0.18^c	6.31	1.66	6.15 ± 0.03^c
0.5XTG	64.66 ± 0.40^d	18.31 ± 0.97^a	10.75 ± 0.37^bcd	0.29 ± 0.24^a	6.02	1.70	6.15 ± 0.05^c
1XTG	62.64 ± 1.25^c	18.08 ± 0.47^a	10.50 ± 0.26^abc	0.74 ± 0.09^c	5.97	1.72	6.19 ± 0.03^c
0.5CHI	64.71 ± 0.43^d	18.09 ± 0.71^a	10.90 ± 0.33^bcd	0.35 ± 0.13^ab	5.94	1.66	6.47 ± 0.05^d
1CHI	64.43 ± 0.44^d	17.22 ± 1.20^a	11.43 ± 0.51^d	0.23 ± 0.18^a	5.64	1.51	6.66 ± 0.03^e

WHC: Water Holding Capacity. M:P : Moisture%:Protein% F:P : Fat%:Protein%, Control: High-fat Frankfurter. κCGN: kappa carrageenan, λCGN: Lambda carrageenan, GG: Guar gum, XTH: Xanthan Gum, CHI: Chitosan.

a-e: Means with the same superscript at the same column do not differ significantly (p > 0.05).

Table 3. Cook loss and total expressible fluid results.

Sample	Cook loss	TEF (%)	F:P
Control	6.54	3.34 ± 0.56^cd	1.86
0.5 κCGN	8.15	4.12 ± 1.22^d	1.66
1 κCGN	7.58	2.35 ± 0.73^bc	1.77
0.5 λCGN	7.41	4.47 ± 0.86^d	1.83
1 λCGN	7.54	2.45 ± 1.31^bc	1.59
0.5 GG	6.13	2.34 ± 0.56^bc	1.79
1 GG	6.84	0.90 ± 0.60^ab	1.66
0.5 XTG	7.63	1.70 ± 1.21^abc	1.70
1 XTG	6.81	0.56 ± 0.24^a	1.72
0.5 CHI	8.07	6.76 ± 1.31^e	1.66
1 CHI	8.53	5.99 ± 0.16^e	1.51

^a–eMeans with the same superscript at the same column do not differ significantly (p > 0.05).

TEF: total expressible fluids; κCGN: kappa carrageenan; λCGN: lamda carrageenan; GG: guar gum; XTH: xanthan gum; CHI: chitosan; F:P: fat%:protein%; λCGN: lamda carrageenan; GG: guar gum; XTH: xanthan gum; CHI: chitosan; F:P: fat%:protein%

Control: high-fat frankfurter/emulsion.

Table 4. Thermal denaturation temperatures and enthalpies of meat batters.

Sample	Tp1	ΔH1 (j/g)	Tp2	ΔH2 (J/g)	Tp3		ΔH3 (J/g)	ΔHT (J/g)
M	57.64^cd	0.0512^a	66.08^a	0.2977^bc	79.28^b	0.2339^b		0.5828^def
M+S	55.85^a	0.0461^a	67.85^b	0.2499^b	74.97^a	0.0268^a		0.3228^ab
Control	57.06^b	0,0194^a	68.11^bc	1,0259^g				1.0453^h
0.5 κCGN	55.35^a	0,3268^d	67.83^b	1.0930^g				1.4198^i
1 κCGN	57.08^b	0,0413^a	69.34^de	0,7412^f				0.7825^g
0.5 λCGN	57.21^bc	0,0481^a	68.86^cde	0.6246^ef				0.6727^efg
1 λCGN	58.30^e	0.1624^c	70.22^f	0.3349^bc				0.4973^cd
0.5 GG	57.95^de	0.0712^ab	68.64^cd	0.5086^de				0.5798^cdef
1 GG	59.31^f	0.0667^ab	69.83^cde	0.4752^d				0.5419^cde
0.5 XTG	58.33^e	0.0356^a	68.49^bc	0.6836^f				0.7192^fg
1 XTG	57.84^de	0.0714^ab	68.83^cde	0.3383^bc				0.4097^bc
0.5 CHI	59.25^f	0.1408^bc	69.52^e	0.1006^a				0.2414^a
1 CHI	60.13^g	0.0146^a	68.82^cde	0.4036^cd				0.4182^bcd

M: Meat; M+S: meat containing 1.5% of NaCl; Control: High-fat meat emulsion.

κCGN: kappa carrageenan; λCGN: lambda carrageenan; GG: guar gum; XTH: xanthan gum; CHI: chitosan.

T_p1: Denaturation peak temperature for myosin, ΔH1: Denaturation enthalpy of myosin.

T_p2: Denaturation peak temperature for sarcoplasmic proteins.

ΔH2: Denaturation enthalpy of sarcoplasmic proteins.

T_p3: Denaturation peak temperature for actin; ΔH3: Denaturation enthalpy of actin.

^a–iMeans with the same superscript at the same column do not differ significantly (p > 0.05).

Figure 1. DSC thermogram of minced meat 1: denaturation peak of myosin; 2: denaturation peak of sarcoplasmic proteins; and 3: denaturation peak of actin.

Figure 2. FTIR results of control group.

Table 5. Texture profile analysis.

Sample	Hardness	Springiness	Gumminess	Chewiness
Control	13.23 ± 0.67^h	9.07 ± 0.07^b	5.92 ± 0.62^g	53.62 ± 5.27^g
0.5 κCGN	9.51 ± 0.11^f	9.06 ± 0.01^b	4.17 ± 0.11^e	37.80 ± 0.96^e
1 κCGN	8.46 ± 0.49^cde	9.06 ± 0.03^b	3.91 ± 0.14^de	35.43 ± 1.17^de
0.5 λCGN	12.47 ± 0.22^h	9.09 ± 0.02^b	4.95 ± 0.40^f	44.95 ± 1.36^f
1 λCGN	8.91 ± 1.31^def	9.04 ± 0.03^b	4.07 ± 0.28^de	36.83 ± 2.61^de
0.5 GG	7.42 ± 0.82^b	8.96 ± 0.21^b	3.22 ± 0.49^bc	28.86 ± 4.53^bc
1 GG	7.82 ± 0.43^bc	8.86 ± 0.32^b	2.85 ± 0.49^b	25.23 ± 4.16^b
0.5 XTG	8.02 ± 0.31^bcd	8.53 ± 0.10^ab	3.05 ± 0.10^b	26.08 ± 3.98^b
1 XTG	4.39 ± 0.34^a	7.77 ± 1.34^a	1.42 ± 0.24^a	11.04 ± 2.47^a
0.5 CHI	9.26 ± 0.83^ef	8.83 ± 1.14^b	3.65 ± 0.27^cd	32.23 ± 2.89^cd
1 CHI	10.95 ± 0.58^g	8.93 ± 0.31^b	4.26 ± 0.27^e	38.05 ± 2.47^e

^a–hMeans with the same superscript at the same column do not differ significantly (p > 0.05).

Control: high-fat frankfurter.

κCGN: kappa carrageenan; λCGN: lambda carrageenan; GG: guar gum; XTH: xanthan gum; CHI: chitosan.

Figure 3. SEM images of the samples A: Control; B: 0.5% κCGN; C: 1% κCGN; D: 0.5% λCGN, E: 1% λCGN; F: 0.5% GG; G: 1% GG; H: 0.5% XTG; I: 1% XTG; J: 0.5% CHI; and K: 1% CHI containing samples.

Table 6. Sensory evaluation results.

Sample	Outer appearance	Color	Texture	Flavor	Total acceptability
Control	7.6 ± 0.84^d	7.1 ± 0.88^d	7.7 ± 0.48^e	7.7 ± 0.67^f	7.51 ± 0.57^f
0.5 κCGN	6.9 ± 0.32^cd	6.3 ± 0.67^cd	6.6 ± 0.70^d	7.0 ± 0.94^ef	6.66 ± 0.47^e
1 κCGN	6.6 ± 0.70^c	6.3 ± 1.06^cd	5.9 ± 0.88^cd	6.5 ± 1.43^e	6.27 ± 0.92^de
0.5 λCGN	6.7 ± 0.48^c	6.5 ± 0.71^cd	6.1 ± 0.74^d	6.8 ± 1.14^ef	6.49 ± 0.60^e
1 λCGN	6.8 ± 0.63^cd	6.5 ± 1.08^cd	6.6 ± 1.07^d	5.9 ± 0.99^de	6.38 ± 0.73^de
0.5 GG	5.2 ± 1.14^b	5.6 ± 1.43^bc	5.1 ± 1.29^bc	6.1 ± 1.66^e	5.56 ± 1.33^bcd
1 GG	6.2 ± 0.92^c	6.1 ± 0.99^cd	5.7 ± 0.94^cd	6.2 ± 0.79^e	6.02 ± 0.65^cde
0.5 XTG	5.1 ± 1.10^b	4.8 ± 1.23^b	4.7 ± 0.82^b	4.9 ± 1.19^cd	4.83 ± 0.90^b
1 XTG	1.9 ± 1.10^a	1.9 ± 1.29^a	1.6 ± 0.97^a	1.9 ± 1.52^a	1.81 ± 1.19^a
0.5 CHI	6.7 ± 0.82^c	6.0 ± 1.41^cd	6.0 ± 1.15^cd	3.6 ± 0.97^b	5.35 ± 0.93^bc
1 CHI	6.4 ± 0.96^c	5.8 ± 1.48^bc	6.3 ± 1.06^d	4.1 ± 1.45^bc	5.50 ± 1.07^bcd

^a–fMeans with the same superscript at the same column do not differ significantly (p > 0.05).

Control: high-fat frankfurter.

κCGN: kappa carrageenan; λCGN: lambda carrageenan; GG: guar gum; XTH: xanthan gum; CHI: chitosan.

Table 7. Color measurement results of frankfurters.

Sample	Lightness (L*)	Redness (a*)	Yellowness (b*)
Control	59.63 ± 0.64^bc	14.09 ± 0.27^d	15.51 ± 0.21^a
0.5 κCGN	61.72 ± 0.81^d	13.72 ± 0.37^d	16.53 ± 0.38^bc
1 κCGN	61.57 ± 0.37^d	13.11 ± 0.14^c	17.43 ± 0.29^de
0.5 λCGN	61.31 ± 0.39^d	13.72 ± 0.32^d	16.35 ± 0.30^b
1 λCGN	59.95 ± 0.53^bc	13.72 ± 0.46^d	16.72 ± 0.52^bcd
0.5 GG	59.51 ±1.34^bc	13.57 ± 0.10^cd	17.20 ± 0.53^cde
1 GG	57.68 ± 0.15^a	13.96 ± 0.31^d	17.60 ± 0.55^e
0.5 XTG	60.62 ± 0.98^cd	12.53 ± 0.34^b	17.28 ± 0.40^cde
1 XTG	59.50 ± 0.91^bc	11.97 ± 0.35^a	17.80 ± 0.97^e
0.5 CHI	58.01 ± 1.00^a	14.07 ± 0.57^d	16.81 ± 0.20^bcd
1 CHI	59.23 ± 0.06^b	13.58 ± 0.29^cd	16.16 ± 0.38^ab

^a–eMeans with the same superscript at the same column do not differ significantly (p > 0.05).

Control: high-fat frankfurter.

κCGN: kappa carrageenan; λCGN: lambda carrageenan; GG: guar gum; XTH: xanthan gum; CHI: chitosan.