BINDING-PROPERTIES AND COLOR OF BOLOGNA SAUSAGE MADE WITH VARYING FATLEVELS, PROTEIN-LEVELS AND COOKING TEMPERATURES

A little-studied procedure for adjusting the properties of low-fat pro ducts is to use the influence that both composition and certain proces sing factors exert on these properties. The object of the present work was to assess the effects of protein level (P, ranging from 10% to 16 %), fat level (F, ranging from 10.1% to 22%) and cooking temperature ( HT, ranging from 77 degrees C to 105 degrees C) on the binding propert ies and colour of meat emulsions. Protein content was the variable tha t most influenced total expressible fluid (TEF) and purge loss. Heatin g rate had scarcely any effect on the binding properties of Bologna sa usages. Analysis of variance indicated that the regression models for parameters L, a and b were not significant.