MORPHOLOGY AND TEXTURE OF BOLOGNA SAUSAGE AS RELATED TO CONTENT OF FAT, STARCH AND EGG-WHITE

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and eg g white (0, 1.5 and 3%) on the microstructure and texture of bologna s ausages were examined. As levels of fat and starch increased, the micr ostructure exhibited increasing numbers of holes (P < 0.05), smaller i n size (P < 0.05) and similar (P > 0.05) in shape. No clear relationsh ip was found between addition of egg white and these morphological var iations. Low-fat sausage (7.0%) was less hard and chewy (P < 0.05) tha n high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.