Manufacturing Technology of egg-flavored frankfurter/TLRI
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This study was to develop a good-quality egg-flavored frankfurter. Pork was used as the major material, with addition of alkalized egg or salted egg. Four recipes were formulated and then products are produced based on the recipes. The pH value, TBA value, total plate counts, and panel scores of products were investigated after storage of 0, 2, and 4 months to understand the changes of flavor, texture, and quality. According to our results, the pH values of all groups were at the range of 5.99 to 6.27, and after frozen for 4 month the pH values were between 5.92 to 6.28, which suggested the pH values of the egg-flavored frankfurter did not change much with time. The total viable count of all groups had no difference after 4 months of frozen storage, with less than 3 log CFU/g under the storage. The panel score of all groups stored at -18℃ for 4 month was more than 4, and the quality of the egg-flavored frankfurters was good and accepted by the consumers. |
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