[EN] Wheat germ is a by-product of cereal industry with interesting nutritional properties, including its high protein content. However, few applications have been found in the meat industry until now. For that reason and due to the growing interest in the use of vegetable proteins to reduce meat consumption, they were used for the production of frankfurters. A control frankfurter was formulated along with four preparations with progressive replacement of lean pork in proportions of 25%, 50%, 75% and 100%. Proximal composition, color, texture, emulsion characterization, fatty acid profile and a sensory analysis were then analysed. The results of these determinations showed that the incorporation of wheat germ improved the stability of the emulsion and decreased the jelly and fat separation, although the batters were much more cohesive. As for the final product, progressive incorporation of wheat germ caused significant increases in fiber, carbohydrates and starch, as well as statistically significant decreases in moisture,fat, protein and ash. Frankfurters made with germ were also darker and yellowish, but less reddish, as well as harder, more gummy and chewier, but less cohesive and elastic. Likewise, substitution with wheat germ improved the quality of the lipid profile, but decreased acceptability. Replacing meat with wheat germ was only viable up to 25%, where there were hardly any significant differences with the control.
