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:
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