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Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model System
Author(s) -
LIN C.S.,
ZAYAS J.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06671.x
Subject(s) - germ , ingredient , food science , chemistry , wheat germ , stabilizer (aeronautics) , yield (engineering) , water holding capacity , biology , materials science , mechanical engineering , engineering , metallurgy , microbiology and biotechnology
Incorporation of corn germ protein in the production of comminuted meat products was tested. Corn germ protein (2%) as stabilizer in pre‐emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to the batter during comminution. Corn protein as an ingredient (4%) also increased both the stability of sausage batter (by binding of fat and water) and the yield of the finished product. There were no significant effects of the corn germ protein on hardness and color of finished product. Corn germ protein as a stabilizer in PEF and ingredient resulted in increased water holding capacity and adhesiveness of batter and lower shear force of the finished products. Corn germ protein can potentially be used as an ingredient for comminuted meat production.