ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of methods of corn germ protein (CGP) pretreatment on the quality characteristics and storage stability of frankfurters were studied. CGP was incorporated in formulations of frankfurters as a powder, a stabilizer in a CGP-fat-water emulsion, and a stabilizer in preemulsified fatty tissue (PEFT). Incorporation of CGP and the method of CGP pretreatment did not affect meaty aroma, flavor and amino acid composition of frankfurters. Water-holding capacity and yield of experimental products increased. The PEFT products had higher shear force values than control. Chemical tests indicated that amino nitrogen and total volatile nitrogen increased with time of storage at the same rate as for the control.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05133.x
Permalink