Functionality and utilization of wheat germ proteins in comminuted meat products

Studies were conducted on functionality and utilization of wheat germ proteins in comminuted meat products. As an extender at a level of 3.5%, wheat germ protein flour (WGPF) improved water holding capacity (WHC), stability of batters and decreased cook losses and performed comparably with other nonmeat extenders, such as soy flour (SF), and corn germ protein flour (CGPF). Frankfurters were formulated with increased levels of WGPF (3.5%, 5.0%, and 7.0%) and increased water added (2% for every 1% additive). Batters containing WGPF had higher pH, adhesiveness, lower cooking losses, and percent water and fat separated. WHC and viscosity of batters did not show any difference. Positive effects were not consistent at levels of WGPF beyond 3.5%, probably due to higher levels of added water. A trend of decreasing fat content was observed in frankfurters with increase in WGPF. Textural properties and color of frankfurters were also affected due to increased WGPF. Level of added water is very critical and 2% of additionally added water for every 1% of WGPF may not be beneficial. Storage stability at 3-4{dollar}spcirc{dollar}C for 45 days of frankfurters containing WGPF was not different from those containing SF or CGPF. However, increase in added water and WGPF beyond 3.5% might be undesirable for microbial quality of frankfurters. Study on sensory acceptance by consumers revealed no differences in liking and acceptance of frankfurters containing WGPF at 3.5% and control. However, intensities of hot dog flavor, and spiciness were lower for frankfurters containing WGPF. Differences were found by a trained panel for certain sensory attributes due to higher levels of WGPF. Absence of statistical significance for such attributes as meaty aroma and flavor, and wheaty aroma and flavor may not necessarily indicate absence of undesirable effects on sensory properties due to addition of WGPF. Microstructure of samples indicated a wide variation in fat globule size and distribution. Addition of WGPF at 3.5% produced a more denser matrix and increase in average thickness of interfacial protein film (IPF). Nonprotein components might also play a role in stability of matrix by absorbing excess added water. Increase in added water and WGPF (above 5.0%) may dilute the meat protein component necessary for a stable IPF.