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Jellal, Younes Title: Physical, Sensory, and Microbial Attributes Of 1 Author: Jellal, Younes Title: Physical, Sensory, and Microbial Attributes of Reduced-Sodium All-Beef Frankfurters The accompanying research report is submitted to the University of Wisconsin-Stout, Graduate School in partial completion of the requirements for the Graduate Degree/ Major: MS Food and Nutritional Sciences Research Adviser: Eun Joo Lee, Ph.D. Submission Term/Year: Spring, 2013 Number of Pages: 55 Style Manual Used: American Psychological Association, 6th edition I understand that this research report must be officially approved by the Graduate School and that an electronic copy of the approved version will be made available through the University Library website I attest that the research report is my original work (that any copyrightable materials have been used with the permission of the original authors), and as such, it is automatically protected by the laws, rules, and regulations of the U.S. Copyright Office. My research adviser has approved the content and quality of this paper. STUDENT: NAME Younes Jellal DATE: May 15, 2013 ADVISER: NAME Eun Joo Lee DATE: May 15, 2013 2 Jellal, Younes. Physical, Sensory, and Microbial Attributes of Reduced-Sodium All-Beef Frankfurters Abstract The average sodium consumption in the American diet (3,400 mg/day) exceeds the recommended intake (2,300 mg/day) and consumers’ demands to reduce sodium from processed foods are rapidly increasing. This study’s objective was to evaluate the physical, sensory, and microbial properties of reduced-sodium all-beef frankfurters. The effects of three sodium substitutes (potassium chloride, natural flavor enhancer (NFE), and a KCl/potassium citrate blend) were compared with two controls, positive (100% NaCl) and negative (70% NaCl). The sodium substitutes were incorporated into emulsified beef frankfurter formulations at 30% sodium reduction. Cook yield, pH, internal color, texture, total plate count, and consumer sensory properties were evaluated. No significant difference was observed in texture attributes and cook yield (88.1-89.5%) between treatments. The pH of raw beef was 5.8 but that of final products ranged from 6.2 to 6.3. Internal color was similar for all TRTs except for the b* values of NFE treatment. All samples showed minimal (<1000 CFU/g) microbial growth while the negative control had 2,000 CFU/g. Sensory evaluation demonstrated that panelists preferred the KCl treatment. Results indicated that 30% sodium reduction in frankfurters can be achieved by using sodium substitutes without significantly impacting the quality and sensory characteristics of the final product. 3 Acknowledgements This project was made possible not only through my own efforts, but through the guidance and support of the mentors I’ve been lucky enough to encounter during my time at the University of Wisconsin-Stout. First of all, I would like to thank my thesis advisor Dr. Eun Joo Lee for helping me throughout the entire process. My gratitude goes out to Dr. Naveen Chikthimmah for not only teaching me so much of what I know, but for being a good friend as well. My thanks are extended to Dr. Cynthia Rohrer for her mentorship during my journey through the Food Science Master’s program. Appreciation also goes out to Connie Galep and Vicki Weber for their assistance during different phases of this project. I am grateful to UW-Stout Research Services for awarding me with a grant to help fund my research. And finally, my unwavering gratitude goes out to Dr. Jeff Sindelar of UW-Madison for the mentorship he offered to me which helped make the success of this project possible. To my family — you made me into the man I am today. Without you, I would be nothing. And to my son, Jonah — the light you’ve brought into my life makes every moment count. Thank you. 4 Table of Contents Abstract ...................................................................................................................................... 2 List of Tables .............................................................................................................................. 6 List of Figures ............................................................................................................................. 7 Chapter I: Introduction ................................................................................................................ 8 Problem Statement......................................................................................................... 10 Purpose of the Study ...................................................................................................... 10 Objectives of the Study .................................................................................................. 10 Definition of Terms ....................................................................................................... 11 Assumptions of the Study .............................................................................................. 11 Limitations of the Study ................................................................................................ 11 Methodology ................................................................................................................. 12 Chapter II: Literature Review .................................................................................................... 13 Key Ingredients in Frankfurters ..................................................................................... 13 Functions of Sodium in Foods ....................................................................................... 17 Health Effects of Salt ..................................................................................................... 21 Strategies to Reduce Sodium in Foods ........................................................................... 22 Chapter III: Methodology .......................................................................................................... 29 Product Manufacture ..................................................................................................... 29 Physical Properties ........................................................................................................ 32 Microbial Analysis (Total Plate Count) .......................................................................... 34 Sensory Analysis ........................................................................................................... 35 Data Analysis ................................................................................................................ 36 5 Chapter IV: Results and Discussion .......................................................................................... 37 Cook Yield Measurements ............................................................................................. 37 Instrumental Color Measurements ................................................................................. 39 Texture Profile Analysis ................................................................................................ 40 Microbial Analysis (Total Plate Count) .......................................................................... 42 Sensory Analysis ........................................................................................................... 43 Chapter V: Conclusions ............................................................................................................ 47 Recommendations ......................................................................................................... 48 References ................................................................................................................................ 49 6 List of Tables Table 1: Sodium Levels (mg/100 g) in Standard and Reduced Salt Foods...……….……………19 Table 2: Formulation of Frankfurters….………………………………………………………...30 Table 3: Mean Values for cooking yield, pH 24 hours after manufacture and pH four months after for emulsified frankfurters……………..………………………………………….…39 Table 4: Mean Values for Objective Internal Color Measurements in Emulsified Frankfurters..…………………………………….……..……………………......………40 Table 5: Mean Values for Hardness, Cohesiveness, Springiness, and Chewiness of Emulsified Frankfurters……………………..………………………..……………………...………41 Table 6: Total Plate Count Numbers for the Different Frankfurter Treatments…………...……43 Table 7: Mean Ratings for Sensory Attributes of Emulsified Frankfurters Using a 7-point Hedonic Scale (1=none, 3=moderate, 7=very strong) with Consumer Panelists…...…..45 Table 8: Mean Ratings for Consumers’ Liking and Intent to Purchase Using a 9-point Hedonic Scale (1=dislike extremely, 5=neither like or dislike, 9=like very much) for Emulsified Frankfurters………………………………………………...……………………...…….46 7 List of Figures Figure 1: Scale diagram of taste perception as concentration increases…………………………24 Figure 2: Diagram of the committee’s approach to identify strategies to reduce sodium intake of U.S. population. ……………………………………….…………..…………………27 Figure 3: Sodium chloride reduction using SoMinus PCM, potassium chloride, and natural flavor enhancer………………………………………………………………………………..31 Figure 4: Panelists’ consumption frequency of frankfurters.……..…...…………………………46 8 Chapter I: Introduction In 1969, the White House Conference on Food, Nutrition, and Health underlined the direct association of sodium to hypertension. This marked the starting point of numerous public health initiatives which addressed the high levels of sodium intake among
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