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CHEMICAL and BACTERIOLOGICAL STABILITY of FRANKFURTERS EXTENDED WITH WHEAT GERM, CORN GERM and SOY PROTEINS 1
Author(s) -
GNANASAMBANDAM RAVIN,
ZAYAS J.F.
Publication year - 1994
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.1745-4549.1994.tb00250.x
Subject(s) - food science , germ , wheat germ , thiobarbituric acid , chemistry , nitrogen , soy flour , biology , biochemistry , enzyme , organic chemistry , lipid peroxidation , microbiology and biotechnology
Frankfurters extended with wheat germ, soy and corn germ proteins were tested for their storage stability. Water activity, bacteriological quality, total volatile nitrogen (TVN), ammonia nitrogen and thiobarbituric acid (TBA) values of samples stored at 3–4C for 45 days were evaluated. Extenders influenced storage stability of samples. Treatments were not different in their water activity. Total psychrotrophs increased upon storage up to log 5 CFU/g. Overall mean values for TVN of samples containing soy flour were higher while all samples showed an increase in TVN values upon storage. Extenders did not influence ammonia nitrogen content of samples, though an increase was observed upon storage. TBA values of samples were affected by extenders, showing an initial increase and subsequent decrease. In spite of these differences, all samples can be considered acceptable up to 45 days of storage at 3–4C. Samples containing WGPF were satisfactory in their storage stability.