| Abstract: | Chemical, physical and sensory properties of cooked frankfurters of three fat levels with 0 and 3.5% dry-milled corn germ (DMG) flour and 0 and 3.5% wet-milled corn germ (WMG) flour added were investigated. As fat level increased, cooking losses increased and Instron compression values decreased, in cooked frankfurters with DMG and WMG flours. Addition of DMG flour decreased fat content and lightness (L) and increased yellowness (b-value) of cooked frankfurters. Sensory evaluation indicated that DMG flour in frankfurters decreased tenderness, juiciness and cured flavor intensity. The addition of DMG flour increased chewiness of frankfurters. WMG flour addition decreased fat and protein contents and lightness (L) and increased hue angle (due to higher b), Instron compression values and cooking loss. Cured flavor intensity decreased and off-flavor intensity increased with the addition of WMG flour to frankfurters. |
