Incorporation of sardine surimi in Bologna sausage containing different fat levels

Abstract

The object of this research was to assess the effects produced on binding properties, texture and microstructure by the incorporation of varying proportions of sardine surimi (0%, 6·5%, 13% and 20%) as an ingredient in Bologna sausage containing various levels of fat (4·8%, 10·6% and 20·8%). When the fat level is reduced, there is a significant decline both the in binding properties and in the shear force and penetration force of the products. These phenomena are consistent with the formation of microstructures presenting a less dense matrix. The incorporation of surimi produces scarcely any alteration in the fat and water binding properties and the rheological characteristics of meat products.