New formulations for low-fat frankfurters and its effect on product quality
The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on corndogs oslo emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content.Results showed that addition of locust be