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Título: | Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level |
Autor: | Cofrades, Susana CSIC ORCID; Guerra, M. A.; Carballo, José CSIC ORCID ; Fernández Martín, Fernando CSIC; Jiménez Colmenero, Francisco CSIC ORCID | Palabras clave: | Soy fiber Fat content Meat emulsion Plasma protein |
Fecha de publicación: | 2000 | Editor: | Institute of Food Technologists | Citación: | Journal of Food Science 65: 281- 287 (2000) | Resumen: | The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, and texture) of bologna sausages as influenced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harder, chewier structures with improved fat and water binding properties. Fat reduction decreased textural properties and increased weight loss. Cooking loss was affected (P < 0.05) by interactions between PP and F and chewiness was affected (P < 0.05) by interactions between SF and E Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction. | URI: | http://hdl.handle.net/10261/101173 | DOI: | 10.1111/j.1365-2621.2000.tb15994.x | Identificadores: | doi: 10.1111/j.1365-2621.2000.tb15994.x issn: 0022-1147 |
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