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STORAGE STABILITY of FRANKFURTERS CONTAINING CORN GERM PROTEIN 1
Author(s) -
ZAYAS J. F.,
LIN C. S.,
FUNG D. Y. C.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00128.x
Subject(s) - food science , chemistry , aroma , thiobarbituric acid , germ , supercritical fluid , nitrogen , lipid oxidation , biochemistry , antioxidant , biology , organic chemistry , lipid peroxidation , microbiology and biotechnology
Storage stability of frankfurters containing 3% corn germ protein (CGP) defatted by supercritical CO 2 or hexane was determined by sensory characteristics and chemical and microbiological tests. Meaty aroma and meaty flavors scores of control and experimental samples decreased from 46.3–49.2 points after 3 days of storage to 34.2–42.3 points after 50 days of storage. Rates of increase in values of total volatile nitrogen (TVN), nonammonia amino nitrogen (NAAN), and 2‐thiobarbituric acid (TBA) were similar in control and experimental frankfurters. These results of TVN, NAAN, and TBA tests indicated chemical changes in the protein and lipid components of frankfurters during storage. the incorporation of 3% CGP (both types) did not affect the rate of bacterial growth in frankfurters or stability during 50 days of storage at 3–4°:C.