Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters.

Surimi-like material was prepared from beef heart and evaluated in commercial frankfurter (30% fat) recipes at levels of 3, 7 10 and 15% by weight replacing lean meat. The addition of the heart surimi at a 15% level reduced (p < 0.05) cook loss compared with the control (6.4% vs 7.5%). Shear force measurements on frankfurters showed that the control had the highest value (20.4 N(-1) g) and the 15% surimi treatment the lowest (p < 0.05) value (13.9 N(-1) g). Correspondingly, sensory analysis indicated that as the surimi-type material was added the tenderness increased (p < 0.05). Panellists found no off-flavours and all the treatments scored similarly to the control in terms of overall flavour. In terms of 'overall acceptability' panellists found treatments containing 7 and 10% heart surimi were preferable to the control. Surimi-type material from hearts can be used in frankfurter formulations up to 15% without impairing texture or flavour.