Comparatives study of corn germ and soy proteins utilization in comminuted meat products
1992
Wang, C.R. | Zayas, J.F.
Soy flour (SF), soy concentrate (SC) and corn germ protein flour (CGPF) at 3.5%, or 2% of soy isolate (SI) were incorporated in the formulations of frankfurters. There was no significant differences in proximate composition of frankfurters containing SF, SC, SI, and CGPF. Frankfurters formulated with high plant protein flour had lower cholesterol, and higher protein content than the all-meat control frankfurters. Control frankfurters had lower water holding capacity and higher cooking losses than those containing plant proteins. No significant differences (P > 0.05) were found in textural and color characteristics. Atypical aroma and flavor profiles increased in frankfurters with SF and CGPF extension.
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