Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley

All ultra-low-fat (< 1%) pork bolognas had similar cook yield and compositi on. Addition of 4% hull-less waxy barley flour or meal to formulations prov ided the greatest purge control; 4% normal starch barley, wheat flour and p otato starch were intermediate; 0.25% kappa-carrageenan or 1% soy protein c oncentrate had little effect on water holding and texture. Expressible mois ture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to co mpress. For most sensory properties, barley fractions performed similarly t o wheat flour; however, waxy barley provided superior water holding during storage.