Quality Characteristics of Frankfurters Containing Corn Germ Protein
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6), 1587-1591
- https://doi.org/10.1111/j.1365-2621.1988.tb07791.x
Abstract
A process for incorporating defatted corn germ protein (CGP) in comminuted meat products was developed and tested under commercial conditions. Advantages of using 3% defatted CGP in meat products were established: improvement of the quality characteristics and increase yield of the product. The following differences between experimental and control frankfurters were found: decreased batter viscosity, increased protein, decreased fat and moisture content, lowered firmness and shear force, lighter color, decreased meaty aroma and flavor and increased off‐flavor. Storage for 30 days affected sensory properties of frankfurters.This publication has 20 references indexed in Scilit:
- Use of Defatted Corn Germ Flour in Pasta ProductsJournal of Food Science, 1984
- Use of Sunflower Protein in SausagesJournal of Food Science, 1981
- Functionality of Fillers in Comminuted Meat ProductsCanadian Institute of Food Science and Technology Journal, 1979
- CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIESJournal of Food Science, 1979
- THE EFFECT OF TEXTURED SOY FLOUR PARTICLES ON THE MICROSCOPIC MORPHOLOGY OF FRANKFURTERSJournal of Food Science, 1975
- Quality of Wieners Supplemented with Sunflower and Soy ProductsCanadian Institute of Food Science and Technology Journal, 1975
- Selection of an Objective Test of Wiener Texture by Sensory AnalysisCanadian Institute of Food Science and Technology Journal, 1975
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- EFFECT OF COMPOSITION ON THE STABILITY OF SAUSAGE-TYPE EMULSIONSJournal of Food Science, 1973
- STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat ProteinJournal of Food Science, 1970