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 was packaged in foam trays, overwrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1°C 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. Proximate composition was carried out. 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. There were no significant differences (p>0.05) in fat content, ash content and crude fiber content among the samples from the different replacement levels due to the Storage period. Fifteen percent replacement level sample had the highest (p<0.05) on protein, fat, ash and crude fiber contents. Protein content, fat content, ash content and crude fiber content 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 which are used as meat binder or extenders. It is recommended that use of WGF in 15% replacement level in manufacturing of comminuted meat products, to enhance their quality characteristics.
IS, E., AE, E., & MZ, A. (2017). Proximate Composition of Beef Sausage Processed by Wheat Germ Flour. Journal of Food Processing & Technology, 8(11). https://doi.org/10.4172/2157-7110.1000704