Degree Type

Dissertation

Date of Award

1981

Degree Name

Doctor of Philosophy

Department

Animal Science

Abstract

The effects of reducing fat and salt on bologna were evaluated. Bologna, with varying salt and fat levels, was made in a model system and in a commercial vacuum chopper. The product was evaluated on emulsion stability, yield, raw and cooked emulsion texture and density, and sensory characteristics. In the model system, reducing salt level also requires a reduction of fat level to produce an acceptable bologna. The combination of 1.75% salt and 26% fat produced an acceptable product from a production standpoint. Vacuum chopped bologna had no advantage over nonvacuum chopped bologna in production and sensory characteristics. Sensory panel scores improved as salt level increased. Both 1.75 and 2.25% salt bologna were rated as acceptable. A bologna with 1.75% salt (25% less than normal levels) and 30% fat can be produced with acceptable production and sensory characteristics.

DOI

https://doi.org/10.31274/rtd-180813-5109

Publisher

Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/

Copyright Owner

Joey Wayne Lusby

Language

en

Proquest ID

AAI8209146

File Format

application/pdf

File Size

96 pages

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