| Abstract
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Turkey frankfurters were prepared using varying levels of NaCl (1.5% to 2.0%), STPP (0 to 0.5%), and SAPP (0 to 0.25%). Parameters investigated were the sensory characteristics: saltiness, soapiness, acidity, turkey meat flavor, and texture; and the physical measurements: texture, color, percentage moisture, and water activity. Response surface methodology was used to analyze the characteristics of: saltiness (p =.2607), soapiness (p =.8266), texture (p =.0643). Results were dependent on specific NaCl, STPP, and SAPP levels used and the interaction among them. As NaCl increased saltiness intensity increased. When STPP and SAPP were evaluated in combination with NaCl, STPP changed the maximum intensity of saltiness only slightly, and SAPP decreased the maximum intensity of saltiness. At low levels of NaCl as STPP increased soapiness increased and SAPP had little effect on soapiness. Texture scores (firmness) were low. Texture was affected by NaCl, STPP, and SAPP but was dependent on NaCl level. At low NaCl (1.5%), as SAPP increased and STPP decreased, firmness decreased. However at high NaCl (2.0%) samples with high STPP and low SAPP were firmest. Acidity, turkey meat flavor, Instron measure of texture, HunterLab color, percentage moisture, and water activity were not affected by salt levels (p >.05). A follow-up study of selected treatment combinations were made. Treatments with 2.0% NaCl were more salty than those containing 1.5%. Treatments with 2.0% NaCl and 0.4 or 0.5% STPP were the firmest.
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