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Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna

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dc.contributor.authorGregg, Lori L.en
dc.contributor.committeechairClaus, James R.en
dc.contributor.committeememberHackney, Cameron Rajen
dc.contributor.committeememberMarriott, Norman G.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:44:22Zen
dc.date.adate2008-09-04en
dc.date.available2014-03-14T21:44:22Zen
dc.date.issued1992-02-28en
dc.date.rdate2008-09-04en
dc.date.sdate2008-09-04en
dc.description.abstractA high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P<O.05.en
dc.description.degreeMaster of Scienceen
dc.format.extentvi, 86 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-09042008-063547en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09042008-063547/en
dc.identifier.urihttp://hdl.handle.net/10919/44521en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1992.G746.pdfen
dc.relation.isformatofOCLC# 26000774en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1992.G746en
dc.subject.lcshSausagesen
dc.titleEffects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bolognaen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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