Date of Award
Doctor of Philosophy
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.
Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/
Joey Wayne Lusby
Lusby, Joey Wayne, "Effect of sodium chloride and fat content on physical, chemical and sensory properties of bologna " (1981). Retrospective Theses and Dissertations. 7446.