ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF CORN GLUTEN MEAL SUBSTANCES IN AN EMULSIFIED MEAT MODEL SYSTEM |
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| Authors: | C. L. HOMCO-RYAN K. J. RYAN S. E. WICKLUND M. S. BREWER |
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| Affiliation: | Department of Food Science and Human Nutrition University of Illinois 202 Agricultural Bioprocess Laboratory 1302 W. Pennsylvania Ave. Urbana, IL 61801 |
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| Abstract: | 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. |
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