To the Comisión Interministerial de Ciencia y Tecnología (CICYT) for financial support under Project ALI97-0684.
Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 2, pages 281–287, March 2000
How to Cite
Cofrades, S., Guerra, M.A., Carballo, J., Fernández-Martín, F. and Colmenero, F. J. (2000), Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level. Journal of Food Science, 65: 281–287. doi: 10.1111/j.1365-2621.2000.tb15994.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 19990636 received 6/22/99; revised 11/4/99; accepted 12/28/99.
- plasma protein;
- soy fiber;
- fat content;
- meat emulsion
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 F. Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction.