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

Abstract

Self stability offiankjbters edended with milk proteins and corn germ p r e tein $ow (CGPF) stored at X-2C@r 45 days was &died by water activity, sensory evaluation, bacteriological teas, and chemical determinations of total volatile nitrogen (m, ammonia nitrogen, and TBA values. Ihe incorporation of milk proteins and CGPF affected shelf stability offimrkjbters as determined by sensory characteristics, bacteriological test, and chemical analysis. AJer 45 days of storage, the fiankjbters with CGPF added had a stronger atrpical aroma and atypical $awr than the alkmeat control and products containing milk proteins. tfbwever, the apical notes were relatively low, up to 10.2 on a 60point scale, and should be considered as weak and acceptable. Ihe alkmeat control had a juicier mouthfie1 than the other fiankjbters. CGPFcontaining fiankjbters corn tained an intermediate mutt (log 3-4 Cm//g) ofpiythrotrophic bacteria, nhereas the other products contained a low bacteria count (log 0-2 CFU/g) aJer 45 ahys of storage. lhere was no firmulation treatment effect on TBA values. T W in jim@rters increased Wah increasing storage time. Ihe ammonia contents of treatment and control fiankjbters w r e not dfferent during 45 h y s of storage. 'Contribution No. 9249-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506-8.

Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein‐based Edible Casings

“…Therefore, competition for malonaldehyde in a system containing protein could result in reduced color development and incomplete quantification of malonaldehyde. Hung and Zayas (1992) also showed that TBA values decreased from 0.79-to 0.59-mg malonaldehyde/kg in frankfurters during 45 d of storage.…”

Storage stability of low-fat chicken sausages

“…Hung and Zayas (1991) also informed that coliforms were heat sensitive and easily destroyed by the temperature reached during treatment in frankfurter manufacture. No sulfite-reducing Clostridium were noted in any sausages during the storage period either, indicating safe sanitary conditions in the product.…”

“…Haq, Webb, Whitfield, and Ivey (1973) failed to obtain stable sausage type emulsion, which did not contain water-binding additives, at the 15% lipid level. Hung and Zayas (1991) evaluated sensory, chemical, and bacteriological stability of frankfurters containing milk protein and corn germ protein flour during 45 days of storage at 1-2°C. The addition of chitosan to 22% fat Chinese-style sausage resulted in no detrimental effect on textural properties during refrigerated storage at 4°C; all bacterial counts were lower than 7 log CFU/g after 9 weeks of storage (Lin & Chao, 2001).…”

A Research Note Evaluation of Restructured Low‐fat Ham Containing Whey

“…Utilization of dried and processed whey as a foodstuff or adjunct for other foods including the addition to processed meats has been studied. Hung and Zayas (1991) reported that frankfurters extended with milk proteins exhibited acceptable stability. The suitability of whey is affected by the cost of drying or other processing methods.…”