Evaluation of Some Binders and Fat Substitutes in Low‐fat Frankfurters

Sensory and Texture Profile Analysis (TPA) were used to evaluate the effects of 8 fat substitutes/binders on the quality of low‐fat frankfurters (10% fat) compared to both high‐fat (22%) products and low‐fat products without fat substitutes. Products with isolated soy protein (ISP), modified waxy maize starch, and isolated muscle protein (IMP) had similar sensory and texture properties to the high‐fat products, but the products with ISP and IMP had higher purge loss. Sensory and TPA properties were highly correlated: overall palatability was strongly associated with TPA first bite energy (r = 0.84) and fracturability (r = 0.800). Principal component analysis of the data showed that most of the variation in properties of the products was due to variation in firmness and cohesiveness (83.6%) of the sensory properties and stress‐related parameters from the force‐deformation curves for TPA (77.6%).