Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages
Wheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. The...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/178 |
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| author | Marta Rodríguez-Fernández Isabel Revilla Pablo Rodrigo Rocío López-Calabozo Ana María Vivar-Quintana |
| author_facet | Marta Rodríguez-Fernández Isabel Revilla Pablo Rodrigo Rocío López-Calabozo Ana María Vivar-Quintana |
| author_sort | Marta Rodríguez-Fernández |
| collection | DOAJ |
| description | Wheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. Therefore, the use of wheat germ for the production of low-fat frankfurters was considered. Five different formulations were prepared: control with pork meat and the following four to achieve 25%, 50%, 75%, and 100% lean meat substitution by wheat germ. Proximal composition, color, texture, emulsion characterization, fatty acid profile, fat oxidation, and consumer acceptance were then analyzed. The results showed that the incorporation of wheat germ improved emulsion stability, decreasing significantly total expressible fluid and jelly/fat separation, although increasing the back extrusion force. In terms of the final product, the progressive substitution of meat by germ resulted in significant increases in carbohydrates, in special of fiber, and ash as well as significant decreases in moisture and total fat. Sausages made with germ were darker (L*), as well as harder, chewier, and gummier, but less cohesive and elastic. Similarly, wheat germ substitution improved the quality of the lipid profile showing higher levels of, but decreased acceptability for replacements > 25%. Substitution of meat was feasible up to 25%, a formulation for which there was hardly any significant difference with the control. |
| format | Article |
| id | doaj-art-4435323c73524061a8974e4e5bae7ce7 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-4435323c73524061a8974e4e5bae7ce72025-01-24T13:32:46ZengMDPI AGFoods2304-81582025-01-0114217810.3390/foods14020178Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked SausagesMarta Rodríguez-Fernández0Isabel Revilla1Pablo Rodrigo2Rocío López-Calabozo3Ana María Vivar-Quintana4Area of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainArea of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainArea of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainArea of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainArea of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, SpainWheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. Therefore, the use of wheat germ for the production of low-fat frankfurters was considered. Five different formulations were prepared: control with pork meat and the following four to achieve 25%, 50%, 75%, and 100% lean meat substitution by wheat germ. Proximal composition, color, texture, emulsion characterization, fatty acid profile, fat oxidation, and consumer acceptance were then analyzed. The results showed that the incorporation of wheat germ improved emulsion stability, decreasing significantly total expressible fluid and jelly/fat separation, although increasing the back extrusion force. In terms of the final product, the progressive substitution of meat by germ resulted in significant increases in carbohydrates, in special of fiber, and ash as well as significant decreases in moisture and total fat. Sausages made with germ were darker (L*), as well as harder, chewier, and gummier, but less cohesive and elastic. Similarly, wheat germ substitution improved the quality of the lipid profile showing higher levels of, but decreased acceptability for replacements > 25%. Substitution of meat was feasible up to 25%, a formulation for which there was hardly any significant difference with the control.https://www.mdpi.com/2304-8158/14/2/178frankfurtersemulsion stabilitynutritional characteristicsfat oxidationsensory characteristicsconsumer preference |
| spellingShingle | Marta Rodríguez-Fernández Isabel Revilla Pablo Rodrigo Rocío López-Calabozo Ana María Vivar-Quintana Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages Foods frankfurters emulsion stability nutritional characteristics fat oxidation sensory characteristics consumer preference |
| title | Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages |
| title_full | Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages |
| title_fullStr | Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages |
| title_full_unstemmed | Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages |
| title_short | Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages |
| title_sort | wheat germ as partial or total substitutive of lean meat in low fat cooked sausages |
| topic | frankfurters emulsion stability nutritional characteristics fat oxidation sensory characteristics consumer preference |
| url | https://www.mdpi.com/2304-8158/14/2/178 |
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