Characterizing the texture of frankfurters

Abstract

The squeezing flow of frankfurte material was studied, using lubrication, at constant compression rate (lmm/s) and area, on three formulation variants containing, respectively, high, medium and low protein contents,(relatively). The recipe and manufacturing method were those normally used in small-to-medium Chilean sausage factories using horse meat. The model which best represented the characterization of franhfurters and the discrimination between their formulation was the Peleg model. The final product made in this way exhibited the characteristics of a non-ideal solid of the generalized Maxwell type (asymptotic level of relaxation 0,5 N: corresponding to Peleg's model: a=0,65, b=0.04 s-1). The associated characteristic textural properties are: maximal compression force = 1,62 N, elastic modulus = 0,64 N/mm (medium protein). The rupture shear stress changed from 441 kPa for high protein through to 245 kPa for the low protein. From the models studied it was possible to characterize the texture of the three formulations used and in identify differences between then. characteristic textural properties are: