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Characteristics of high- and low-fat bologna sausages as affected by final internal cooking temperature and chilling storage

AuthorsCarballo, José ; Fernández, Paloma; Barreto, G.; Solas, M. Teresa; Jiménez Colmenero, Francisco
KeywordsFat level
Cooking temperature
Chilling storage
Bologna sausage
Binding properties
Issue Date1996
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 72: 40- 48 (1996)
AbstractA study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-1) and low-fat (100 g kg-1) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected (P > 0.05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high- fat than in low-fat sausages. Cohesivehess and springiness of sausages was not affected (P > 0.05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.
Identifiersdoi: 10.1002/(SICI)1097-0010(199609)72:1<40::AID-JSFA620>3.0.CO;2-T
issn: 0022-5142
Appears in Collections:(IF) Artículos
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