Soy-proteins - Some technological effects on the fine comminuted Bologna type sausages

The emulsification of the fat and its retention in the emulsion of the fine comminuted Bologna type sausages during manufacturing are mainly due to th e physicochemical properties of the muscle proteins. However, it is not unu sually to mark some technological defects in the final product, because the quality and the quantity of the used lean meat is not always the same. In the present study the influence of a soy protein concentrate on the separat ed fat and jelly of the fine comminuted cooked Bologna type sausages was ex amined. Sensorial and some physicochemical characteristics of the Bologna t ype sausages containing various fat levels were also evaluated. Increasing the fat level from 30% to 55% the separated jelly significantly (P less tha n or equal to 0.05) reduced. On the contrary, it has been observed that the amount of the separated fat was minimal in both cases (control and treated samples). From the results it could be concluded that the addition of the soy protein concentrate in the Bologna type sausages did not affect on the fat emulsification. The product containing soy protein has been more firm a nd light-coloured.