Utilization of Wheat Germ Flour in the Processing Of Beef Sausage

Abstract

Beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were : 0% (as control) 10% and 15% .The processed beef sausage were packaged in foam trays , over–wrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1 for up to 7 days. Several variables were determined using subjective and objective measurements, to evaluate the effects of replacement levels and storage periods on the quality attributes of the processed beef sausage . The measured parameters included : proximate composition, water holding capacity (WHC), pH, peroxide value (PV), storage loss, cooking loss and sensory attributes of beef sausage . The evaluation was conducted immediately after processing, three and seven days post processing day. Results demonstrated that control sample (0% replacement level ) had the lowest (p < 0.05), protein, fat, ash and crude fiber content . Lower scores in over all acceptability, aroma and flavor; but higher score (p < 0.05) in deviation from meat aroma, moisture content, PV and cooking loss%. There were no significant differences (p > 0.05) in fat content, ash content , crude fiber content, PV and storage loss, among the samples from the different replacement levels due to the Storage period. Fifteen % replacement level sample had the highest (p < 0.05) on protein , fat, ash , crude fiber contents, overall acceptability, flavor , aroma scores and water binding capacity and Lower (p > 0.05) P V and pH values. Water holding capacity is increased with the increase of replacement levels. Protein content, fat content, ash content , crude fiber content, overall acceptability score, flavor score and aroma score, were increase with the increased of replacement levels. WGF act as binder in beef sausage production and could be a good substitute to others plant binders wich are used as meat binder or extenders.