Abstract
Soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) were incorporated in frankfurters. The sensory analysis, chemical, and microbiological tests were conducted to investigate the effect of plant proteins on stability during vacuum-packaged storage. No significant difference in meaty aroma was found between all samples after 45 days storage. Atypical flavor and aroma of all samples, including the all-meat control increased (P < 0.05) after 45 days storage. A tendency was found of increase in atypical aroma and flavor with increase in total volatile nitrogen values and total psychrophiles during storage. Salty flavor increased with storage time in experimental samples, but juiciness decreased. Samples containing SF and SC had higher total volatile nitrogen than SI and CGPF containing samples at 2, 30 and 45 days of storage. No significant differences were found in TBA values between tested samples, except higher TBA values for SI containing samples. There was no significant difference among samples in total psychrophilic counts.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
