Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

• DOI: 10.1111/j.1365-2621.2000.tb15994.x
• Publication Date: 2006-07-20T13:19:25Z
• Authors: S. Cofrades; M.A. Guerra; J. Carballo; F. Fernández‐Martín; F. Jiménez Colmenero
• Keywords: Chewiness

ABSTRACT: The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, texture) bologna sausages as influenced by fat level (F) were assessed response surface methodology (RSM). Higher contents favored formation harder, chewier structures with improved water binding properties. Fat reduction decreased textural increased weight loss. Cooking loss was affected (P < 0.05) interactions between PP F chewiness SF F. Plasma more than was, therefore, thought best to limit effect reduction.