The cooking of the patties inevitably leads to cooking
losses. In the present study, the increase of sodium content
was due to an increase of salt content in the patties and as
expected, increased sodium content gave the largest reduction
in cooking loss. At the same sodium content
cooking loss was, however, always higher in high-fat rather
than low-fat contents (Fig. 3(a) and (b)). Puolanne and
Ruusunen (1980b) found that the water-binding capacity
of cooked sausage without phosphate increases almost
linearly as the salt content rises to 2.5%.With phosphate
there is a marked increase in water-holding in the range of
1.0–1.5% NaCl and the salt maxima are shifted to lower
values with increasing fat content of the batter (Puolanne