Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level

The effects of plasma protein (PP) and soy fiber (SF) content on the proper ties (binding properties, color, and texture) of bologna sausages as influe nced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harde r, chewier structures with improved fat and water binding properties. Fat r eduction decreased textural properties and increased weight loss. Cooking l oss was affected (P < 0.05) by interactions between PP and F and chewiness was affected (P < 0.05) by interactions between SF and F. Plasma protein in fluenced binding and textural properties more than soy fiber and was, there fore, thought best to limit the effect of fat reduction.