Quality characteristics of frankfurters containing corn germ protein
1988
Zayas, J.F. | Lin, C.S.
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.
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