PROPERTIES OF FRANKFURTERS PROCESSED WITH POTASSIUM AND SODIUM BICARBONATE

PETER J. BECHTEL, DOLORES C. ORESKOVICH, FLOYD K. MCKEITH, SCOTT E. MARTIN, JAN NOVAKOFSKI

Research output: Contribution to journalArticlepeer-review

Abstract

A study was designed to evaluate the use of low levels of sodium (0.25, 0.5, 1%) and potassium (0.25, 0.5%) bicarbonate on the sensory, microbial and functional properties of frankfurters. Both sodium and potassium bicarbonate resulted in higher pH values than control (no bicarbonate) on day 0 but differences diminished after storage at 4°C for 22 days. At the 0.5% level of addition, both sodium and potassium bicarbonate treatments had lower percent free water when compared to controls. The addition of high levels of bicarbonate resulted in diminished sensory properties; however, low levels had sensory characteristics in the acceptable range. No differences were detected between treatments for aerobic plate counts, anaerobic plate counts or yeast and mold counts. Results indicate an acceptable product can be produced using low levels of either sodium or potassium bicarbonate. The use of low levels of bicarbonate also results in beneficial changes of some physical properties.

Original languageEnglish (US)
Pages (from-to)475-485
Number of pages11
JournalJournal of Food Quality
Volume11
Issue number6
DOIs
StatePublished - Feb 1989

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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