Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages



Dimitris Petridis, Department of Food Technology, ATEI of Thessaloniki, PO Box 141, 57400 Thessaloniki, Greece. Tel/Fax: +30-2310-019971; E-mail: petridis@food.teithe.gr


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.