Application Of Wheat Germ And Wheat Bran In Meat Products

China is a major power consumption of wheat flour. The wheat flour mill produce the wheat germ and wheat bran, most of which were sold as the cheap feed, respectively 4.2 million t and 30 million t annually. Modern food science and nutrition studies show that: wheat bran is rich in dietary fiber, carbohydrates, protein, fat and other components, which contains vitamin (VB1, VB2, VE),even minerals in that is 10 to 20 times more than wheat flour. Currently the higher level of dietary fiber in wheat bran has been researched and exploited successfully. The dietary fiber has been developed, which has better color, texture, taste and functional characteristic, which has a positive meaning for the prevention of "modern civilized" disease such as obesity disease, hyperlipidemia, diabetes. Wheat germ is affluent in protein, polyunsaturated fatty acid, vitamins, minerals and many other nutrients, also contains micro-biological active component, so that it was hailed as "human treasure house of natural nutrition" by nutritionists. Ham sausage with its wealth of nutrition, convenience, the unique flavor and easy to carry and save was welcomed, however, the high fat content that consumers worried about.According to the basic principles that organic food products can be improved with the nutritional, sensory and texture quality ,this subject integrating meat products and wheat bran, wheat germ material characteristics, researches the application of wheat bran and wheat germ in the ham sausages. Further more, the four new product as ham sausage with wheat bran and ham sausage with wheat germ were trial-produced. The best formulation of the general ham sausage with wheat bran is lean meat 53.48%,fat 7.29%,wheat bran fiber 10.94%,starch 4.86%.The best formulation of the functional ham sausage with wheat bran is lean meat 62.67%,the wheat bran fiber 7.5%,starch 4.4%.The best formulation of the ham sausage with wheat germ is lean meat 60.00%,fat 6.56%, wheat germ 7.9%, starch 5.2%. The best formulation of the ham sausage with defatted wheat germ is lean meat 63.00%, fat 1.28%, defatted wheat germ 8.9%, starch 5.1%.With the wheat bran fiber added to the ham sausage, moisture content increases, product yield increases and the sensory characteristics and features of the ham sausage were improved. Compared with the general ham sausage with wheat bran, the fat content of the functional ham sausage with wheat bran is in the lower 50 percent level, the caloric content of it is in the lower 30 percent level in accord with the first definition of"light food". The polyunsaturated fatty acid of the ham sausage with wheat germ can be at 42.6% level,but the polyunsaturated fatty acid of the control group without wheat germ is 36.8%,and that of Yurun pork ham sausage is 43.7%.Thereby the polyunsaturated fatty acid of the ham sausage with wheat germ can increases evidently and nutrition of that can enhance.The fat content and calorie of the ham sausage with the defatted wheat germ can be lower than that of the ham sausage with wheat germ and the organizational structure is more solider. The appearance, texture, color and flavor of the sample are accepted, and the physical and chemical indicators can reach GB / T 20712-2006 provision. For the development and utilization of by-product of wheat processing and augment the variety of meat products has opened up a new way.