Rapeseed—Supplemented Wieners

Abstract

The quality of wieners supplemented with rapeseed meal, flour and protein concentrates was evaluated in comparison with soybean-supplemented and all-meat wiener controls. Wieners containing an additional 20% of oilseed protein were lower in fat content and emulsion stability but showed less shrinkage during the smokehouse and cooler treatment, and were substantially firmer than the meat control prior to cooking. The cooking yields of wieners containing soybean products and rapeseed flour were slightly higher than the meat control due to higher water absorption. The cooked soybean wieners retained their firm characteristics but most cooked rapeseed products were softer than soybean and meat controls. While soybean products compared favorably to the meat control, cooked rapeseed wieners were inferior in organoleptic properties. Rapeseed meal and flour had more adverse effects on wiener color, flavor and texture than rapeseed concentrates, but even the latter may require further processing to make rapeseed-supplemented wieners an acceptable food product.