Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

Abstract

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg -1 ) and low-fat (100 g kg -1 ) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected (P > 0.05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected (P > 0.05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.