LOW-FAT BOLOGNA AND BEAKER SAUSAGE - EFFECTS OF CARRAGEENANS AND CHLORIDE SALTS

Two meat products, regular bologna and bologna-like beaker sausage, we re used to test performance of low-fat bologna batters prepared with t wo chloride salts (NaCl or KCI) and two carrageenan types (kappa or la mbda). In the beaker sausage, two carrageenan-salt combinations lowere d cooking loss compared to controls, and lambda-carrageenan in the pre sence of potassium cations was most effective. In regular bologna, non e of the carrageenan-salt combinations lowered the cooking loss usuall y resulting with large amounts of added water. Also, treatments with l ambda-carrageenan were less firm than high-fat or low-fat controls.