17D-3 |
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S. E. WICKLUND, C. L. Homco-Ryan, K. J. Ryan, and M. S. Brewer. Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 1302 W. Pennsylvania Ave., 208 ABL, Urbana, IL 61801 Two common forms of food product deterioration are those associated with oxidation and those associated with microbiological degradation. These problems have led the food industry to make use of a variety of additives to extend the shelf life of many foods. This study was conducted to evaluate the antimicrobial and antioxidant activities of corn gluten meal (CGM) and modified corn gluten meal in comparison with soy protein isolate, which has been shown to have such activity in other systems. Corn gluten meal was modified by adjusting the pH and reducing the particle size. An emulsified meat model system was created and thiobarbituric acid reactive substances and antimicrobial activity determined. Corn gluten meal 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 d, 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 ~7d 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.
Session 17D, Food Chemistry: Chemical effects of food processing and preservation
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