Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model System

作者: C.S. LIN , J. ZAYAS

DOI: 10.1111/J.1365-2621.1987.TB06671.X

关键词:

摘要: Incorporation of corn germ protein in the production comminuted meat products was tested. Corn (2%) as stabilizer pre-emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to batter during comminution. an ingredient (4%) also increased both stability (by binding and water) yield finished product. There no significant effects on hardness color a PEF resulted water holding capacity adhesiveness lower shear force products. can potentially be used for production.

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