Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Authors

  • KAI-LAI G. HO,

    1. Authors Ho and Wilson are with the Dept. of Food Science & Human Nutrition and author Sebranek is with the Dept. of Animal Science and Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011.
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  • LESTER A. WILSON,

    1. Authors Ho and Wilson are with the Dept. of Food Science & Human Nutrition and author Sebranek is with the Dept. of Animal Science and Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011.
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  • JOSEPH G. SEBRANEK

    1. Authors Ho and Wilson are with the Dept. of Food Science & Human Nutrition and author Sebranek is with the Dept. of Animal Science and Dept. of Food Science & Human Nutrition, Iowa State Univ., Ames, IA 50011.
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  • Journal Paper No. J-16768 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa, Project No. 2164, and supported by Hatch Act and State of Iowa funds.

ABSTRACT

Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.

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