Development of egg-flavored frankfurter
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 sensory evaluation 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. After frozen for 4 month, the pH values were between 5.92 and 6.28. The pH values of the egg-flavored frankfurter did not varied during storage period. The total plate count of all groups had no significant difference after 4 months of frozen storage, with less than 3 log CFU/g under the storage. The sensory evaluation of all groups stored at -18℃ for 4 month were more than 4, and the quality of the egg-flavored frankfurters was good and accepted by the consumers.
(J. H. Lin, J. F. Huang, C. H. Su and C. H. Cheng)
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