Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected ( p ⩾ 0.05) by the formulation of frankfurters. The addition of walnut led to higher ( p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher ( p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower ( p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability.