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Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics
Author(s) -
CLAUS J.R.,
HUNT M.C.,
KASTNER C.L.,
KROPF D.H.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06757.x
Subject(s) - purge , food science , chemistry , fat substitute , total fat , waste management , engineering
The low‐fat, high‐added water bologna (10% fat‐30% added water) had lower values for Instron TPA and tensile strength and higher values for cohesiveness, springiness, and cooking and purge losses than the control (30% fat‐10% added water). Massaging of low‐fat formulations tended to increase Instron TPA values compared with preblended or nonpreblended low‐fat bologna. Low‐fat products produced by massaging with all of the added water but none of the added fat had less purge during storage than low‐fat treatments that were not massaged. However, none of the low‐fat processing regimens produced bologna with sufficient water‐binding capacity necessary to maintain cooking losses of less than 6% and purge accumulation less than 2%.