SENSORY, CHEMICAL and BACTERIOLOGICAL STABILITY of FRANKFURTERS CONTAINING MILK PROTEINS and CORN GERM PROTEIN FLOUR

Shelf stability of frankfurters extended with milk proteins and corn germ protein flour (CGPF) stored at 1-2C for 45 days was studied by water activity, sensory evaluation, bacteriological tests, and chemical determinations of total volatile nitrogen (TVN), ammonia nitrogen, and TBA values. the incorporation of milk proteins and CGPF affected shelf stability of frankfurters as determined by sensory characteristics, bacteriological test, and chemical analysis. After 45 days of storage, the frankfurters with CGPF added had a stronger atypical aroma and atypical flavor than the all-meat control and products containing milk proteins. However, the atypical notes were relatively low, up to 10.2 on a 60-point scale, and should be considered as weak and acceptable. the all-meat control had a juicier mouthfeel than the other frankfurters. CGPF-containing frankfurters contained an intermediate count (log 3-4 CFU/g) of psychrotrophic bacteria, whereas the other products contained a low bacteria count (log 0-2 CFU/g) after 45 days of storage. There was no formulation treatment effect on TBA values. TVN in frankfurters increased with increasing storage time. the ammonia contents of treatment and control frankfurters were not different during 45 days of storage.