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Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White
Author(s) -
CARBALLO J.,
FERNANDEZ P.,
BARRETO G.,
SOLAS M.T.,
COLMENERO F. JIMENEZ
Publication year - 1996
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.1365-2621.1996.tb13179.x
Subject(s) - food science , egg white , starch , texture (cosmology) , morphology (biology) , chemistry , biology , zoology , computer science , artificial intelligence , image (mathematics)
The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low‐fat sausage (7.0%) was less hard and chewy (P<0.05) than high‐fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.