Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content

Surface Response Methodology (RSM) was used for simultaneous analysis of levels of added starch (S) and egg white (EW) and their effects on binding and textural characteristics of meat emulsions as related to their fat content (F). Regression models were significant (P < 0.01) for binding properties (cooking loss and purge loss), hardness, chewiness and penetration force and not significant (P > 0.05) for pH, cohesiveness, springiness and work of penetration. Of the three variables studied, starch most influenced binding and textural properties. Starch reduced cooking loss and purge loss and increased hardness, chewiness and penetration force. Egg white affected texture (increased hardness, chewiness and penetration force) and did not affect binding properties. Each individual variable was generally not influenced by the other two.