PROCESSING, PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FRANKFURTERS WITH DIFFERENT LEVELS OF SQUASH (Cucurbita maxima) FRUIT

Cristy M. Bueno, Elizabeth D. Beltran, Ruth M. Almario

Abstract


Philipp J Vet Anim Sci 2011, 37 (2): 143-150

Different frankfurter formulations containing 0, 5, 7, 10 and 15% fresh chopped squash fruit were processed. The processing, physical, chemical and sensory characteristics and the cost of production of the different formulations were determined. Results showed that processing characteristics such as smoking loss, cooking shrinkage and processing yield were similar among treatments. All frankfurter samples had smooth texture and the wrinkles and curvatures were absent while the yellow color of the samples intensified as the level of squash fruit increased. The crude protein, crude fat and nitrogen free extract contents of the samples were similar among treatments while the moisture and ash were significantly different among treatments. Moisture content of the frankfurter samples generally increased as the level of squash fruit increased while a decrease in ash content was very evident on samples added with 15% squash fruit. The carotene content of the samples increased as the level of squash fruit increased. Results from the experienced panel sensory evaluation based on a 9-point qualitative scale showed that the flavor, off-flavor, tenderness and general acceptability scores were significantly different among treatments while juiciness scores were similar among treatments. Inclusion level of up to 10% chopped squash fruit produced products with acceptability score similar to the control. Increasing level of squash fruit generally decreased the cost of production per kg of the product.


Keywords


ß-carotene; frankfurter; sensory characteristics; squash fruit

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