A product development study: Rainbow trout bologna

Mechanical meat recovery techniques produced deboned rainbow trout that could be used in the manufacture of value-added products. 70 +/- 10% of the starting material was recovered as deboned meat. Proximate analysis showed that the meat contained 10 +/- 2% fat. Product development studies examined the texture variables of shear, hardness, springiness index, cohesiveness, and adhesiveness. Phase one of the experiments eliminated starch, cellulose, wheat gluten, and adhesiveness because of lack of statistically significant effects (P > 0.05). Data from the second set of experiments was used to create response surfaces which showed the effects of collagen, egg white, and soy protein isolate on the Texture Profile Analysis (TPA) variables. Fish bologna was made by combining 1% salt, 4% egg white, and 95% deboned fish. Statistics were used to evaluate a thermal processing model, which tested three sizes of fish bologna and two oven temperatures.