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

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.