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  • 1
    Digitale Medien
    Digitale Medien
    Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model System (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Corn gluten meal (CGM) was pH-adjusted (6.6) and particle-size reduced (MC7, 7 μm; MC38, 38 μm) then compared with native CGM and soy protein isolate (SPI) for emulsifying activity (EA) and emulsifying stabilization (ES), oil-binding capacity (OBC), and water-holding capacity (WHC) in vitro and in an emulsified meat model system. MC7 and MC38 had EA, ES, and OBC, which was superior to native CGM; no significant change occurred in water solubility. In 1% and 2% NaCl solution, MC7 and MC38 resulted in more stable emulsions than SPI. In an emulsified meat model system, SPI had superior ES to CGM-based substances; however, reheated cook losses did not differ.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05782.x
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF CORN GLUTEN MEAL SUBSTANCES IN AN EMULSIFIED MEAT MODEL SYSTEM (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 14 (2003), S. 0 
    Details
    ISSN: 1745-4573
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Corn gluten meal (CGM) and pH adjusted (6.6)/particle size-reduced (∼7μm-MC7; ∼38μm-MC38) CGM increased oxidative and microbiological shelf-life of a model emulsified meat system. After 14 days, TBARS were significantly lower for samples containing MC7 and MC38 when compared to controls, and samples containing soy protein isolate (SPI) or native CGM. Based on aerobic plate counts, MC38 and CGM increased product shelf-life by ∼7days compared to SPI- and MC7-containing products and controls. These results suggest that the use of corn gluten meal substances in an emulsified meat product could create a more shelf stable product. These functional characteristics may make the incorporation of corn gluten meal into foods more feasible.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4573.2003.tb00709.x
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