Influence of DefattedWheat Germ Flour on Quality Attributes of Sausage

Wheat germ is one of the crucial side products of milling wheat. This component is an inexpensive protein resource that could be used in food products. In this research due to high nutrition properties of wheat germ flour, the possibility of this substitution in sausage was examined. In this research, defatted wheat germ flour used for protein enrichment, texture improvement and fat reduction in substitution at levels of 50, 75 and 100%. Control sample was produced with wheat flour. Different samples were evaluated in terms of their chemical (fat, protein, moisture, ash, pH and cooking loss), physical (texture and color) and sensory properties. Addition of wheat germ flour resulted increasing the protein, ash and moisture contents, but decreasing the fat content and cooking loss, there was no significant difference (p˃0.05) among samples in terms of pH. Lightness (L*) of Samples was significantly decreased on additions of wheat germ flour, but redness (a*) and yellowness (b*) of samples did not significantly changed (p˃0.05) and the highest intensity of color (ΔE) was observed in samples with 100% of wheat flour. Samples containing wheat germ flour showed lower values for hardness, gumminess and chewiness, but cohesiveness and springiness had no significant effect by addition of wheat germ flour. There was no significant difference (p˃0.05) in flavor, odor and color. There was no significant difference (p˃0.05) among samples in terms of tenderness.