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Fat‐batters made from pork fatback, hot water, salt and each of four different nonmeat protein products were manufactured and subsequently used in making mortadella sausages. Fat‐batters made with sodium caseinate (SC) had the highest (P < 0.05) percentage of total weight loss upon heating but the percentage of the entity as free liquid oil was lowest (P < 0.05) among all comparisons. Cooked mortadella made with fat‐batters containing SC had less (P < 0.05) processing shrinkage than those made with isolated soy protein. Mortadella sausages made with diced pork fatback were more desirable (P < 0.05) in overall appearance, and contained pieces of diced fat that sustained less (P < 0.05) rendering, than sausages made with fat‐batters extended with protein products.
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HAND et al. (1983) studied this question.
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