However, little is known about what effect umami containing NFE
may have on the quality and sensory properties of processed meats.
Therefore, the objectives of this study were as follows: 1) to investigate
the feasibility of using NFE to replace flake salt in frankfurters;
2) to determine what salt enhancing ability and effects may occur
from the inclusion of NFE in frankfurters and; 3) to determine the
ability of NFE to offer synergistic effects to maximize potassium chloride
(KCl) usage capabilities and/or provide KCl bitterness-masking
effects.