Food applications of the whey protein fractions produced in pilot scale processes. II. Low fat bologna type sausage.

Replacement of fat and/or milk powder with enriched β-lactoglobulin fraction in combination with maltodextrin in bologna type sausages was studied, and the chemical composition, energy content, sensory properties and instrumental texture of sausages were determined. Fat levels were targeted to 6 and 10%. As a control, sausage containing skim milk powder at 15% fat level was processed. Whey protein fractions tested in the study were isolated from sweet cheese whey or casein whey by membrane filtration techniques. α-Lactalbumin and β-lactoglobulin were separated by chromatographic or heat precipitation methods. HPA-75 β-LG with good gelation properties, originated from casein whey, was selected for final experiments. The fat levels reached were 7 and 11 % and the reduction of energy content 30 and 15%, respectively. The same sensory acceptability among low fat sausages as in the control was achieved at fat level 11% using a blend of HPA-75 β-LG fraction and maltodextrin, 2.46/1.71%, respectively. According to the instrumental texture analysis, the hardness of sausages at fat level 11 % did not differ from the control.