The influence of carrageenan on the properties of low-fat frankfurters

Research was undertaken to study the technological properties of six carrageenan fractions and their usefulness as fat substitutes in frankfurter type sausages. In the first stage of the experiment hardness of gels made of 3% solutions of carrageenan preparations with different pH (5.5, 6.0 and 6.5) was evaluated. The highest Fmax. values were noted in gels obtained from G-WG carrageenan (kappa I fraction). In the second stage of the study frankfurter type sausages were produced, containing 20% and 10% of fat in meat batter with or without (control) kappa I carrageenan (G-WG). Carrageenan as a fat substitute caused a reduction in cooking and storage weight losses, increased hardness, gumminess and chewiness. All frankfurters produced with carrageenan, irrespective of fat content, were characterized by significantly higher sensory evaluation scores for texture, color and taste in comparison to control sausages.