Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Storage stability of low-fat frankfurters (<3.0 fat content) formulated with carrageenan (0.3, 0.5, and 0.7%) or carrageenan with a pectin gel (PG) (20%) was examined during 49-day refrigerated storage. Low fat frankfurters had higher bacterial growth than high-fat control (HFC) over the refrigerated storage due to higher water activity resulting from extra water addition. While there was no change in the pH of low-fat frankfurters initially due to carrageenan or PG incorporation, the most noticeable pH decline was observed in PG-added frankfurters followed by only carrageenan added ones over the storage period. HFC had the highest (P<0.05) TBA value and the lowest redness index (a∗/b∗) all the time as compared with carrageenan or carrageenan and PG added low-fat frankfurters. Low-fat frankfurters formulated with either carrageenan or carrageenan with PG had acceptable sensory scores.