Effect of Selective Additives on the Acceptability of Chicken Frankfurters

Frankfurters were made from chicken in combination with four food additives which were known to have a beneficial effect on the binding and cohesiveness of bologna or of loaves made from chunks of poultry meat, or were good emulsifiers in other foods. These included a food grade phosphate mixture (Kena), sodium lauryl sulphate (SLS), ribonucleic acid (RNA) and fresh egg yolk. Batches with no additives were used as controls. The frankfurters were tested for stability of the emulsion, using several methods, and by evaluation by a taste panel for tenderness, juiciness, flavor and overall acceptability. Kena improved the stability of the emulsion over that of the control batches, SLS had little effect, and RNA and egg yolk were detrimental to the emulsion stability. The frankfurters containing Kena were judged the most acceptable by the taste panel, followed by the control. Those containing egg yolk and RNA were significantly less acceptable. Samples containing SLS were as acceptable as the control when served hot but not when served cold.