Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters.

In order to study the potential of replacing pork back-fat by sodium alginate solution (sodium alginate/water = 1/29, W/W), the physico-chemical, protein conformation and sensory of frankfurters made with various amounts of pork back-fat and sodium alginate were evaluated. With the increase of sodium alginate solute, the fat and energy was decreased significantly (P < .05). Compared with the control, the cooking yield, emulsion stability, L⁎ and ΔE values were not different significantly (P > .05) when pork back-fat was replaced by 25% and 50%, meanwhile, a decrease of α-helix content accompanied by an increase of β-sheet, β-turn and random coil content, more hydrophobic and tyrosine residues became exposed, those implied the hardness was increased. The texture, juiciness and overall acceptance scores were decreased significantly (P < .05) when pork back-fat was replaced beyond 50%. From the above, the use of sodium alginate solution instead of pork back-fat could transform protein structure and lowered fat and energy of frankfurters.