Effects of modified corn gluten meal on quality characteristics of a model emulsified meat product

Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans

“…However, atypical aroma and flavor profiles increased in frankfurters with soy flour extension. Homco-Ryan et al (2004) studied the effects of modified corn gluten meals on quality characteristics of a model emulsified meat product. They reported that all corn gluten meal (CGM)-based substances contributed the same degree of CGM off-odor intensity, but significantly lowered pork odor intensity when compared to soy protein isolate (SPI)-containing products and controls.…”

Kinetics of traditional Turkish sausage quality aspects during fermentation

“…Six readings were taken and averaged out for each replication. Hue angle, chroma (saturation index) browning index (BI) and Total colour difference (DE), were calculated using Hunter L*, a*, and b* values (Homco-Ryan et al, 2004;Maskan, 2001).…”

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

“…This reduction in meat content comes also in the context of demands to reduce the CO 2 -footprint of end products. Components that are being used to replace meat include non-meat proteins such as for example milk, soy, wheat, and lupine proteins (Alamanou, Bloukas, Paneras, & Doxastakis, 1996;Homco-Ryan et al, 2004). However, a substantial problem of replacing meat with non-meat proteins is that many of these other proteins have a substantial food allergen potential and thus require declaration.…”