Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages
Article first published online: 4 DEC 2012
© 2012 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Food Science & Nutrition
Volume 1, Issue 1, pages 32–44, January 2013
How to Cite
Petridis, D., Ritzoulis, C., Tzivanos, I., Vlazakis, E., Derlikis, E. and Vareltzis, P. (2013), Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages. Food Science & Nutrition, 1: 32–44. doi: 10.1002/fsn3.6
- Issue published online: 8 JAN 2013
- Article first published online: 4 DEC 2012
- Manuscript Accepted: 13 OCT 2012
- Manuscript Revised: 12 OCT 2012
- Manuscript Received: 24 AUG 2012
- mixture components;
- principal component analysis;
- product optimization;
- redundancy analysis;
- sodium caseinate;
The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This has been attributed to the protein gel disruption arising from local phase separations. Hedonic consistency, elasticity, and chewiness showed a very strong positive correlation to one another. Contour plots, based on responses of principal component axes, show that lard is important in increasing the objective sensory intensities of fattiness, chewiness, and elasticity, and for decreasing hardness and consistency. In higher lard proportions, caseinate and starch decrease the red color intensity and the acceptability of chewiness, elasticity, and consistency. Optimization of the component amounts was performed using response trace plots. After redundancy analysis, sensory and instrumental variables were found in very good mutual agreement; hardness was assessed as the most important mechanical variable, followed by chewiness.