Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market

The increasing trend in the consumption of milk and dairy products, as well as meat and meat-derived products, may be one of the factors contributing to the growing popularity of cheese-added frankfurters, which combine these two product categories. The aim of this study was to compare the textural, colour, and sensory properties of commercially available cheese-containing frankfurters using instrumental measurements and descriptive sensory analysis. The study focused on ready-to-eat products with naturally varying formulations to identify measurable differences in quality attributes and explore potential associations between composition and product characteristics. Instrumental methods were applied, including texture profile analysis (TPA), the Warner-Bratzler shear force test (WBSF), and CIE L*a*b* colour measurement, along with quantitative descriptive analysis. The results confirmed significant differences between the samples in terms of texture and flavour. Notably, Sample B showed the highest shear force (2.91 N), while Sample C exhibited the lowest (1.82 N). Samples A and D, both containing 12% processed cheddar cheese, had the highest b* values (30.1 and 22.4, respectively), which corresponded to their more intense yellow colour and higher scores for cheese flavour. The addition of cheese had a beneficial effect on product acceptability; however, the final outcome depended on the form and amount of cheese, as well as other ingredients. These findings suggest that cheese may serve as a valuable additive to homogenised meat products, enhancing sensory appeal without compromising technological quality. Future studies will compare different cheese types and concentrations and include consumer testing on a larger sample.