Wheat germ is a by-product of the cereal industry with interesting nutritional properties, including its high protein content. However, until now, few applications for it had been found in the meat industry.

For this reason, and due to the growing interest in the use of vegetable proteins to reduce meat consumption, the application and revaluation of this by-product for the production of frankfurter-type sausages was studied.

To this end, four preparations were made with progressive substitution of lean pork with wheat germ in proportions of 25%, 50%, 75% and 100%. The products were analysed for their proximal composition, colour, texture, emulsion characterisation and fatty acid profile, and a sensory analysis was also carried out.

The results of these determinations showed that the incorporation of wheat germ improved the stability of the emulsion and reduced gelation and fat separation.

As for the final product, the gradual incorporation of wheat germ led to significant increases in fibre, carbohydrates and starch, as well as statistically significant decreases in moisture, fat, protein and ash.

Sausages made with germ were also darker and more yellowish, as well as harder, chewier and more elastic, but less cohesive and springy. The lipid profile of the sausages improved with the addition of wheat germ, however, the products were not well accepted by consumers when high percentages of substitution were used.

In conclusion, up to 25% of pork per wheat germ seems to be a viable application for the production of this type of sausage, offering an option for the revaluation of this by-product.

All this data is reflected in Pablo Rodrigo de la Iglesia’s final degree project.