Heating rate effects on high-fat and low-fat frankfurters with a high content of added water.

A study was made of the effect of heating rate (0.55, 1.10 and 1.90 °C min(-1)) on binding properties (cooking and purge losses) and texture (compression test) of high-fat (23%) and low-fat (9%) high added-water (19.8%) frankfurters during chilled storage (2 °C). Low-fat samples exhibited poorer (p < 0.05) binding properties; they were less hard and chewy (p < 0.05) but more cohesive and springy (p < 0.05) than high-fat frankfurters. Heating rate had little effect on binding properties. Hardness, cohesiveness, springiness and chewiness were greater (p < 0.05) at the slowest heating rate than at the other rates, behaviour being similar at the two higher rates.