Ruusunen Marita, Vainionpää Jukka, Puolanne Eero, Lyly Marika, Lähteenmäki Liisa, Niemistö Markku, Ahvenainen Raija
Department of Food Technology, PO Box 27 (Viikki E), FIN-00014 University of Helsinki, Finland.
Meat Sci. 2003 Jan;63(1):9-16. doi: 10.1016/s0309-1740(02)00044-x.
The physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of less than 1.5%. Modified tapioca starch and sodium citrate decreased frying loss, with the former also improving water and fat binding.
采用响应面法，通过改变面糊中盐、变性木薯淀粉、柠檬酸钠（NaC）、麦麸和脂肪这五种成分变量的用量，研究了无磷法兰克福香肠的物理性质和感官特性。总共制备了20种不同类型的法兰克福香肠。当不添加磷酸盐制作法兰克福香肠时，盐含量低于1.5%时需要额外添加非肉类成分。变性木薯淀粉和柠檬酸钠降低了油炸损失，前者还改善了水和脂肪的结合。
