Abstract
Texturized peanut grits were substituted at 0, 15 and 30% levels on a rehydrated basis for beef trimmings in the manufacture of frankfurters. Similar processing characteristics (peelability, cookout losses) were noted between the treatments. Frankfurters processed with 30% peanut grits exhibited a higher incidence of undesirable flavor, greater tenderness and lighter color than the control when evaluated by a trained sensory panel. Regardless of treatment, broiling and microwave cookery produced greater precision Penetrometer penetration of cross-sectional slices than what was observed when frankfurters were not cooked prior to testing. Compression of the outer surfaces of frankfurters with the Precision Penetrometer indicated a softening effect when broiling and microwave cookery were used vs no cooking only in the 15% peanut grit treatment. No explanation can be provided for this result. The 15% peanut grit formulation was the only one to display a significant (P>.05) increase in aerobic bacterial counts between 0 and 30 days of storage. The results from this study indicate that elevated levels of texturized peanut grits can be successfully incorporated into frankfurters from a sensory, physical and microbial standpoint.
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Keywords: Texturized peanut grits, frankfurters, sensory, processing, penetration, compression, bacteria
How to Cite:
Joseph, A. & Berry, B. & Wells, L. & Wagner, S. & Maga, J. & Kylen, A., (1978) “Utilization of Texturized Peanut Grits in Frankfurters1,2,3”, Peanut Science 5(2), p.61-64. doi: https://doi.org/10.3146/i0095-3679-5-2-1