Characteristics of Low-Salt Frankfurters Produced with Enzyme-Modified Mechanically Deboned Fowl

Objective and sensory methods were used to compare low-salt frankfurters containing enzyme-modified mechanically deboned fowl (MDF) with normal-salt (2%) and low-salt (0.5%) MDF frankfurter controls, a low-salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P < 0.05) in reheated yield between the enzyme-modified treatment, the normal-salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low-salt treatments. Microbial numbers increased faster on the enzyme-modified low-salt frankfurter than on the normal-salt control.