Physicochemical and sensory characteristics.
Scientists examined the physicochemical and sensory characteristics of pork frankfurters containing different levels, from 10% to 30%, of bacterial cellulose--nata de coco, which is a chewy, translucent, gelled dessert. They found that the emulsion stability of the raw meat batter decreased when the bacterial cellulose was added. Increasing the amount of nata in frankfurters led to decreased textural hardness and shear values. Sensory results indicated that 10% bacterial cellulose and 20% bacterial cellulose samples were firmer than the 30% bacterial cellulose sample and the control.
Incorporating nata at lower levels--10% to 20%--did not have detrimental effects on the physicochemical, textural, sensory and microbiological properties of regular fat frankfurters. Adding a higher level--30%--of nata essentially produced comparable sensory properties to the control. Lower levels of nata in the frankfurters yielded higher sensory firmness and instrumental hardness values.
Apparently, regular fat frankfurters containing 10% to 20% of high-fiber nata offered quality that was comparable to the control.
Contact: Kuo-Wei Lin, Department of Food and Nutrition, Providence University, Taiwan, ROC. Phone: ? 4 26328001x15030/15322. Fax: ? 4 26530027. Email: email@example.com.