Finely comminuted frankfurters fortified with potato juice - Quality and structure

The results indicate that sausages produced with potato juice addition find satisfactory consumer acceptance and do not differ significantly in terms of protein, fat, salt and water content. Nonetheless, the form in which the juice was applied significantly influenced texture, microstructure and water dynamics of the final product. While the results obtained with native potato juice addition indicate that it can simply be used in exchange of water in the recipe, the addition of spray-dried juice impacted free water content and fat emulsification enough to significantly change the texture of the ready frankfurters, better dispersion and smaller size of fat droplets were observed. This was accompanied by increased maximum shear force.