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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Main Authors: Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana
Format: Article
Language:English
Published: MDPI AG 2025-01-01
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.
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issn 2304-8158
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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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