Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages.

All these previous works revealed an increasing trend in b* value when comparing control vs. germ substitution, but while the works of Gnanasambandam and Zayas [ 54 ] and Serdaroğlu and Özsümer [ 30 ] also showed a decrease in a* value, although without significant differences overall, the study of Kamani et al.

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These results may be related to the color changes that germ undergoes during cooking due to the formation of brown pigments due to non-enzymatic browning and caramelization reactions, characterized by an increase in L* values, a decrease in a* values, and the lack of a clear trend in the yellow b* color as the heating time and temperature increase [ 56 ].

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