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Sensory, chemical and bacteriological stability of Frankfurters containing milk proteins and corn germ protein flour.

Author(s) : HUNG S. C., ZAYAS J. F.

Type of article: Article

Summary

Effect of a storage from 0 to 50 days at 1-2 deg C on water activity, TBA index, contents in nitrogen compounds, microflora distribution and organoleptic quality (juiciness, flavour, aroma) of sausages. The addition of milk and corn-germ proteins affects the stability of sausages. After 45-days storage, atypic aroma and flavour are noted, as well as an increase in psychrotrophs.

Details

  • Original title: Sensory, chemical and bacteriological stability of Frankfurters containing milk proteins and corn germ protein flour.
  • Record ID : 1994-0333
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 15 - n. 6
  • Publication date: 1991

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