ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The low-fat, high-added water bologna (10% fat-30% added water) had lower values for Instron TPA and tensile strength and higher values for cohesiveness, springiness, and cooking and purge losses than the control (30% fat-10% added water). Massaging of low-fat formulations tended to increase Instron TPA values compared with preblended or nonpreblended low-fat bologna. Low-fat products produced by massaging with all of the added water but none of the added fat had less purge during storage than low-fat treatments that were not massaged. However, none of the low-fat processing regimens produced bologna with sufficient water-binding capacity necessary to maintain cooking losses of less than 6% and purge accumulation less than 2%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06757.x
