ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS¹

Abstract

Chemical, physical and sensory properties of cooked frankfurters of three fat levels with 0 and 3.5% dry-milled corn germ (DMG)flour and 0 and 3.5% wet-milled corn germ (WMG) pour added were investigated. As fat level increased, cooking losses increased and Instron compression values decreased, in cooked frankfurters with DMG and WMG flours. Addition of DMG flour decreased fat content and lightness (L) and increased yellowness (b-value) of cooked frankjiurters. Sensory evaluation indicated that DMG flour in frankfurters decreased tenderness, juiciness and curedflavor intensity. The addition of DMG jlour increased chewiness of frankfurters. WMG flour addition decreased fat and protein contents and lightness (L) and increased hue angle (due to higher b),Instron compression values and cooking loss, Cured flavor intensity decreased and off-jlavor intensity increased with the addition of WMG flour to frankfurters.