Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics

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%.