Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

Abstract

Summary Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced‐fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced‐fat treatments were significantly lower compared with control after drying ( P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly ( P ≤ 0.05), whereas moisture, protein and ash content increased significantly ( P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off‐flavour or overall acceptability ( P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.