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.

Wheat germ is a by-product of the cereal industry with interesting nutritional properties, including its high protein content. However, so far few applications have been found in the meat industry despite the growing interest in the use of vegetable proteins to reduce meat consumption. Therefore, the use of whet germ for the production of low-fat frankfurters was considered. A control sausage and four formulations with progressive substitution of lean pork (25%, 50%, 75% and 100%) were elaborated. 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 although the batters were more cohesive. In terms of the final product, the progressive substitution of meat by germ resulted in significant increases in fiber as well as significant decreases in moisture, fat, protein and ash. Sausages made with germ were darker and yellower and less reddish, as well as harder, chewier and gummier, but less cohesive and elastic. Similarly, wheat germ substitution improved the quality of the lipid profile, but decreased acceptability. Substitution of meat was only feasible up to 25%, a formulation for which there was hardly any significant difference with the control.