FROZEN STORAGE OF BOLOGNA SAUSAGES AS A FUNCTION OF FAT-CONTENT AND OF LEVELS OF ADDED STARCH AND EGG-WHITE

The effect of freezing and frozen storage on the water holding capacit y (WHC) and texture of Bologna sausages formulated with varying fat le vels (7.2, 12.8 and 20.1%) and with different proportions of added sta rch (0, 5 and 10%) and egg white (EW) (0, 1.5 and 3%) was studied. Hig h-fat sausages exhibited better binding properties than low-fat sausag es. Freezing and frozen storage caused binding properties to deteriora te, the more so the lower the fat content. In general, addition of sta rch caused an increase in penetration force and a decrease in elastici ty of sausages, and also favoured freeze-thaw stability. Addition of e gg white had no influence (p>0.05) on the WHC of Bologna sausages but did influence texture.