ARTICLES

Utilization of Texturized Peanut Grits in Frankfurters^1,2,3

Authors: A. L. Joseph , B. W. Berry , L. H. Wells , S. B. Wagner , J. A. Maga , A. M. Kylen

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.

Available as PDF only - Use Download Feature

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 Frankfurters^1,2,3”, Peanut Science. 5(2). doi: https://doi.org/10.3146/i0095-3679-5-2-1