ABSTRACTTwo meat products, regular bologna and bologna‐like beaker sausage, were used to test performance of low‐fat bologna batters prepared with two chloride salts (NaCl or KCl) and two carrageenan types (kappa or lambda). In the beaker sausage, two carrageenan‐salt combinations lowered cooking loss compared to controls, and lambda‐carrageenan in the presence of potassium cations was most effective. In regular bologna, none of the carrageenan‐salt combinations lowered the cooking loss usually resulting with large amounts of added water. Also, treatments with lambda‐carrageenan were less firm than high‐fat or low
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