Abstract
ABSTRACTWheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF) were used as additives at a level of 3.5% in comminuted meat products (CMP). Frankfurters with protein additives showed increased water‐holding capacity and batter stability and decreased cooking loss. Improved viscosity and adhesiveness were observed with protein additives when the level of added water was constant. Protein additives also influenced textural and sensory properties of frankfurters. WGPF at a level of 3.5% was found similar to effects of SF and CGPF. WGPF is a potential nonmeat protein additive that can be utilized as an extender in CMP such as frankfurters and bologna.
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