Effects of egg albumen as binder, on yield and sensory characteristics of frankfurter sausages

This study was conducted to find alternative binders to substitute for polyphosphate in frankfurter-type sausages. Fresh albumen (FA) at 32.5 (FA1), 49 (FA2) and 65 (FA3) g/kg meat (equivalent to 5, 7.5 and 10g dry matter/kg meat), and dried albumen (DA) at 5 (DA1), 7.5 (DA2) and 10 (DA3) g/kg meat were used to formulate the products, and compared with those formulated with polyphosphate (5g/kg meat) as binder. The Completely Randomized Design was used, and products were formulated in triplicates. They were vacuum-packed in transparent packaging bags and stored at 2°C for sensory and laboratory analyses. From the results, egg albumen had no significant (P>0.05) effects on the cooking losses of the FA1, FA2, DA1 and DA2 products, but the losses in these products were significantly (P<0.01) lower than in the DA3 and FA3 products. The FA1 and FA2 products were juicier than the FA3, control, DA2 and DA3 products. The acceptability of the products was however, not significantly (P>0.05) different. The egg albumen however, increased the crude protein and reduced fat contents of the DA and FA products. It was cheaper acquiring egg albumen for the FA1 products than acquiring polyphosphates, but it’s more expensive acquiring dried albumen for the DA products, although the products had acceptable yield and sensory characteristics.

کلیدواژه ها:

Binder ، Egg albumen ، Polyphosphates ، Comminuted meat products