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 emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with twizzlers orange cream pop filled licorice twists 20% of fat content.Resul