CHEMICAL and BACTERIOLOGICAL STABILITY of FRANKFURTERS EXTENDED WITH WHEAT GERM, CORN GERM and SOY PROTEINS

Abstract

Frankfurters extended with wheat germ, soy and corn germ proteins were tested for their storage stability. Water activity, bacteriological quality, total volatile nitrogen (TVN), ammonia nitrogen and thiobarbituric acid (TBA) values of samples stored at 3–4C for 45 days were evaluated. Extenders influenced storage stability of samples. Treatments were not different in their water activity. Total psychrotrophs increased upon storage up to log 5 CFU/g. Overall mean values for TVN of samples containing soy flour were higher while all samples showed an increase in TVN values upon storage. Extenders did not influence ammonia nitrogen content of samples, though an increase was observed upon storage. TBA values of samples were affected by extenders, showing an initial increase and subsequent decrease. In spite of these differences, all samples can be considered acceptable up to 45 days of storage at 3–4C. Samples containing WGPF were satisfactory in their storage stability.

Determination of Some Microbiological, Chemical and Histological Properties of Salami and Sausages Sold in Markets

“…The water activity is correlated with the length of storage, which may cause water binding activity of sample. It has been stated that water activity of sausage is ranging between 0.97-0.98 [14]. Similar finding was obtained both salami and sausage samples in this study.…”

Functional and Edible Uses of Soy Protein Products

“…Approximately 1 million metric tons of functional soy proteins are produced annually, with 55% of that tonnage used in processed muscle foods, including meat, poultry, and seafood (Hoogenkamp 2007). The largest area of current domestic food utilization is in emulsified meats (frankfurters) and coarse ground meats (ground beef patties) (Gnanasambandam and Zayas 1994).…”

Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog

“…The products from low moisture extrusion are usually expanded, have a sponge-like structure and absorb water very rapidly. They are often used as a meat extender to prevent shrinkage and improve water-holding capacities of processed meat products such as sausages and beef patties (Gnanasambandam and Zayas 1994). High moisture extrusion can prevent expansion of products, reduce viscous dissipation of energy while facilitating protein gelation, restructuring, and fat emulsification (Cheftel and others 1992).…”