Rodríguez-Fernández Marta, Revilla Isabel, Rodrigo Pablo, López-Calabozo Rocío, Vivar-Quintana Ana María
Area of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, Spain.
Foods. 2025 Jan 8;14(2):178. doi: 10.3390/foods14020178.
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.
小麦胚芽是谷物加工业的一种副产品，含有高水平的蛋白质、纤维、B族维生素、矿物质和其他功能性微量成分。然而，尽管用植物蛋白替代肉类的兴趣日益浓厚，但到目前为止，在肉类行业中尚未发现其有多少应用。因此，考虑将小麦胚芽用于生产低脂法兰克福香肠。制备了五种不同的配方：一种是含猪肉的对照配方，以及另外四种配方，通过小麦胚芽分别替代25%、50%、75%和100%的瘦肉。然后分析了其近似成分、颜色、质地、乳化特性、脂肪酸谱、脂肪氧化和消费者接受度。结果表明，加入小麦胚芽可提高乳化稳定性，显著降低总可挤出液量和果冻/脂肪分离度，尽管会增加反挤压力。就最终产品而言，用胚芽逐步替代肉类会导致碳水化合物（尤其是纤维）和灰分显著增加，水分和总脂肪显著减少。用胚芽制作的香肠颜色更深（L*值更低），也更硬、更有嚼劲且更具黏性，但黏性和弹性更小。同样，小麦胚芽替代改善了脂质谱的质量，显示出较高水平的[此处原文未明确具体内容]，但对于超过25%的替代物，可接受性降低。肉类替代率可达25%，该配方与对照配方几乎没有任何显著差异。
