FRANKFURTERS SUPPLEMENTED WITH CORN GERM PROTEIN: SENSORY CHARACTERISTICS, PROXIMATE ANALYSIS AND AMINO ACID COMPOSITION1

Abstract

ABSTRACTDefatted corn germ protein (CGP) has been studied as a functional or substitute ingredient of frankfurters. The proximate composition (protein, fat, moisture, ash) and amino acid content of hexane‐ and supercritical‐CO2‐defatted CGP and frankfurters containing CGP were determined. CGP was incorporated in frankfurters as in a powder, slurry form and as a stabilizer of emulsions. Proximate analysis showed significantly lower fat content of CGP processed by a modified procedure and a reduction of fat content in meats containing CGP. Levels of essential amino acids in CGP compared favorably to those in sodium caseinate, hen's egg protein, and soybean protein. Except for isoleucine, CGP meets or exceeds a FAO provisional amino acid pattern recommended for human consumption. No significant differences were found in amino acid composition of hexane‐ or supercritical‐CO2‐defatted CGP. Amino acid composition of frankfurters was not greatly altered by the addition of CGP at the levels studied. An acceptable, weak corny aroma and taste could be detected at 2.4 and 3.5% levels of added CGP. Defatted CGP with its high protein content and amino acid pattern combined with relatively low cost has potential as an extender, fortifier, and binding agent in frankfurters and other comminuted meats.