Properties of Frankfurters Processed with Different Levels of Sodium Bicarbonate ¹

The effect of substituting sodium bicarbonate for sodium chloride in frankfurters was evaluated using chemical and sensory criteria. Frankfurters were formulated and prepared using one of three treatments: (a) 2% sodium chloride control, (b) 1% sodium bicarbonate and 1% sodium chloride or (c) 2% sodium bicarbonate. Substitution of sodium bicarbonate raised the pH from 6.0 to 7.5 and 8.2 (treatments a, b and c, respectively). Percent free water decreased with sodium bicarbonate substitution from 41.3 to 31.7 and 21.6. Sodium bicarbonate substitution did not significantly affect Warner-Bratzler shear force values or sensory determination of moistness or tenderness. However, sensory evaluations of texture and mouthfeel and off-flavor intensity were less desirable with increased sodium bicarbonate content. Visual evaluations indicated that substitution of sodium bicarbonate for sodium chloride resulted in frankfurters having a darker brown color. Scanning electron microscopic evaluation of frankfurters did not show evidence of major structural differences. Frankfurters in vacuum-packaged bags were stored for up to 30 d in a 4°C lighted retail case. Total plate counts were not significantly different between treatments on days 0, 15 or 30 of storage. These results indicate a potential use of sodium bicarbonate to alter pH and percent free water of emulsified meat products; however, some sensory properties are diminished when sodium chloride is replaced with sodium bicarbonate.