Modified corn gluten meal improves quality of emulsified meat.

Corn gluten meal (CGM), a by-product of the corn wet milling process, is high in protein content--containing more than 60% protein--and has GRAS status with the FDA. Attempts to incorporate CGM in its native state as an ingredient in food systems have resulted in products with unacceptable sensory and physical attributes.

Researchers have evaluated some promising ways that can be used to reduce the odor or flavor of CGM and at the same time increase its emulsifying capacity to make it similar to soy protein isolate (SPI). The objective of scientists at the University of Illinois was to evaluate the effects of SPI and three forms of native CGM on the sensory, color and textural characteristics of an emulsified meat product. In tests, the scientists found that modifying native CGM and adding it to meat increases the emulsifying capacity as well as the quality and nutritional value of the end product. CGM could be used like SPI. Nitrites and other additives could be used to cover off-color.

Investigators adjusted the pH of native CGM from 4.4 to 6.6 and reduced its particle size to either ~38[micro]m or ~7[micro]m. SPI and three forms of CGM were added to an emulsified meat product. Panelists experienced in meat product evaluation were trained so that they could distinguish standards for odor, color and texture attributes that represented defined points on a linear scale.

Researchers found that all CGM-based substances contributed the same degree of CGM off-odor in meat, but they significantly lowered the intensity of pork odor when compared to SPI-containing products and the controls. SPI and all CGM-based substances increased grain-like odor.

Visual off-color was apparent in all meat products containing CGM-based substances. Products containing CGM-based substances were lighter and had more of a yellow color than the control and SPI-containing products. The sensory denseness, springiness and cohesiveness, and texture profile of meat products were not affected. Further research using with a consumer test panel may show overall acceptability.

Further information. M. Susan Brewer, Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, 202 Agricultural Bioprocess Laboratory, 260 Bevier Hall, 905 S. Goodwin Ave., Urbana, IL 61801; phone: [phone]; fax: [phone]; email: [e-mail].