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Preblending modified beef connective tissue with an acidic phosphate has been shown to increase collagen solubility of the connective tissue. Increased collagen solubility may improve the textural properties and other characteristics of the final product to which the preblend is added. The objective of this research was to determine the effects on product quality of adding an acidic phosphate/ connective tissue preblend to low-fat, high added-water frankfurters. Product analyses included proximate composition, emulsion stability, yield, pH, collagen solubility, purge loss, color, objective texture and consumer acceptance. Preblending modified connective tissue with acidic phosphate provided few textural or yield advantages to the final product. However, preblending with subsequent addition of alkaline phosphate to the final batter created a product similar to the control. Employing the preblending concept may also add flexibility to production schedules. Use of modified connective tissue increases profitability of desinewing operations while maintaining or improving the quality of the final product to which it is added.