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Morphology and texture of bologna sausage as related to content of fat, starch and egg white

AuthorsCarballo, José ; Fernández, P. ; Barreto, G.; Solas, M. Teresa; Jiménez Colmenero, Francisco
KeywordsEgg white
Meat emulsion
fat content
Issue Date1996
PublisherInstitute of Food Technologists
CitationJournal of Food Science 61: 652- 655 (1996)
AbstractThe 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 (200%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.
Identifiersdoi: 10.1111/j.1365-2621.1996.tb13179.x
issn: 0022-1147
Appears in Collections:(IF) Artículos
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