CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL, COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY¹

Abstract

Textural properties, water holding capacity, color, sensory characteristics, and storage stability of frankfurters containing hexane-defatted corn germ protein (CGP) as a meat extender were studied. CGP was incorporated at 2 and 3% levels as a powder or a preswelled slurry. Batter viscosity and shear force values of frankjiuters were increased by the preswelled CGP. The redness values of the experimental samples with 2 and 3% CGP added as a powder were less than those of controls. There were no signifcant effects of CGP incorporation or its preswelling on the initial sensory properties of frankfurters. Meaty flavor and aroma and off-jlavor acceptability decreased during 45 days of storage. Off-jlavor and off-aroma of frankfurters showed a slight increase with time in storage. Total volatile nitrogen and nonummonia amino nitrogen of experimental and control frankfurters were not signiJicantly diflerent .

Utilization of brewer’s spent grain in the production of Frankfurters

“…The water‐holding capacity (WHC) of the treatments was determined by the method of Öztan & Vural (1993) which was developed by Zayas & Lin (1988, 1989).…”

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

“…WGPF has been shown to compare well with soy flour (SF) and corn germ protein flour (CGPF) as an additive in CMP (Gnanasambandam and Zayas 1992). Studies were conducted on storage stability of frankfurters extended with CGPF (Zayas and Lin 1989), and as compared with milk proteins (Hung and Zayas 1991). However, information on storage stability of frankfurters containing WGPF has not been reported.…”

SENSORY, CHEMICAL and BACTERIOLOGICAL STABILITY of FRANKFURTERS CONTAINING MILK PROTEINS and CORN GERM PROTEIN FLOUR

“…The following aspects of CGPF utilization in meats have been studied: functionality of CGPF in beef patties (Brown and Zayas 1990); functionality of CGPF in comminuted meats (Zayas and Lin 1989a); proximate and amino acid composition of CGPF and meat products containing CGPF (Zayas and Lin 1989b).…”