MICROSTRUCTURE OF FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEINS

Transmission electron microscopy was utilized to study the microstruct ure of frankfurters extended with wheat germ protein flour (WGPF) at 3 .5, 5.0, and 7.0%. Samples with 3.5% WGPF showed a denser matrix than the control. They also had a uniform interfacial protein film (IPF) wi th a slight increase in average thickness. At WGPF >3.5%, no further e ffects on IPF were observed. At 7.0% WGPF, an increase in added water, and the resultant dilution of meat and fat components, resulted in fe wer fat globules, some with incomplete IPFs. Proteins in the WGPF cont ributed to IPF formation up to a specific level. Nonprotein components also were important in batter stability by absorbing water.