Abstract:
This study was conducted to find alternative binders to
substitute for polyphosphate in frankfurter-type sausages. Fresh
albumen (FA) at 32.5 (FA1), 49 (FA2) and 65 (FA3) g/kg meat
(equivalent to 5, 7.5 and 109 dry matter/kg meat), and dried
albumen (DA) at 5 (DA1), 7.5 (DA2) and 10 (DA3) g/kg meat were
used to formulate the products, and compared with those
formulated with polyphosphate (5g/kg meat) as binder. The
Completely Randomized Design was used, and products were
formulated in triplicates. They were vacuum-packed in transparent
packaging bags and stored at rc for sensory and laboratory
analyses. From the results, egg albumen had no significant (P>0.05)
effects on the cooking losses of the FA1, FA2, DA1 and DA2 products,
but the losses in these products were significantly (P<O.Ol) lower
than in the DA3 and FA3 products. The FA1 and FA2 products were
juicier than the FA3, control, DA2 and DA3 products. The
acceptability of the products was however, not significantly (P>0.05)
different. The egg albumen however, increased the crude protein
and reduced fat contents of the DA and FA products. It was cheaper
acquiring egg albumen for the FA1 products than acquiring
polyphosphates, but it's more expensive acquiring dried albumen for
the DA products, although the products had acceptable yield and
sensory characteristics
