Browsing by Author "Vainio, Mika"

The literature review dealed with fat replacers in frankfurters. Manufacturing, properties and usages of microcrystalline cellulose were described. Also other fat replacers that are at the moment in use are described, such as hydrocolloids and proteins from vegetable. The literature review also described different methods that have been used to measure properties of frankfurters. The aim of the experimental work was to find out the influence of two different types of microcrystalline cellulose, Vivapur® 105(i) and Arbocel® M80(ii), on the properties of frankfurters, and can they been used as a fat replacer. Three different concentrations of microcrystalline cellulose (MCC) (1 %, 3 % and 5 %) Were studied and compared to the control sample. Measured properties of frankfurters were pH, water holding, cooking loss, firmness and bite force. Also amount of free water was measured with NMR. Although adding MCC decreased pH of frankfurter closer to the isoelectric point, it did not affect as lowering water holding. Both MCC(i) and MCC(ii) increased significantly (p<0,05) firmness of the frankfurters when measuring was made with warm samples, excluding MCC(i) 3 % concentration. Effect was not as visible in the measurements of bite force.