UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED-FAT BOLOGNA Academic Article uri icon

abstract

  • This study determined temperature (50, 60, 70 and 80 C) and time (0.5, 1.0, 1.5 and 2.0 h) parameters that improved the water binding ability of desinewed beef connective tissue (BCT); the functionality of added water (AW, 100-600%, wt/wt) BCT gels; and attributes of bologna containing 10-30% addition of 100-400% AW BCT gels. Heating (70C) BCT for 0.5 h increased its water binding ability, allowing development of BCT gels (100-600% AW). Addition of water increased (P<0.05) BCT gel moisture content, while decreasing fat, protein, melting points, collagen content, and hardness. Incorporation of BCT gels in reduced-fat bologna decreased (P<0.05) product hardness and increased juiciness, indicating the potential of BCT gels as water-binders and texture-modifying agents in reduced-fat comminuted meat products.

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • OSBURN, W. N., MANDIGO, R. W., & CALKINS, C. R.

citation count

  • 2

complete list of authors

  • OSBURN, WN||MANDIGO, RW||CALKINS, CR

publication date

  • March 1999

publisher