ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.2003.tb00709.x
