Low-fat Sausages Research Articles

Effect of fat concentration on protein digestibility of Chinese sausage

Chinese sausage is a popular traditional Chinese meat product, but its high-fat content makes consumers hesitant. The purpose of this study is to compare the nutritional differences of Chinese sausages with different fermentation times (0, 10, 20, 30 d) and fat content (the initial content was 11.59% and 20.14%) during digestion. The comparison of digestion degree, protein structure, and peptide composition between different sausages were studied through in vitro simulated digestion. Chinese sausages with high-fat content had higher α-helix, β-turn, and random coil, making them easier to digest. The fermentation process made this phenomenon more pronounced. The high-fat sausage fermented for 10 d showed the highest release of primary amino acids (about 9.5%), which was about 3.5% higher than the low-fat sausage under the same conditions. The results of peptidomics confirmed the relevant conclusions. After gastric digestion, the types of peptides in the digestive fluid of high-fat sausages were generally more than those in low-fat sausages, while after intestinal digestion, the opposite results were observed. The type of peptide reached its peak after fermentation for 20 d. These findings are of obvious significance for selecting the appropriate fermentation time and fat content of Chinese sausages.

Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage.

The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation

This work compared the flavor evolution of normal-fat (NF) with that of low-fat (LF) Chinese sausage during natural fermentation. Higher degree of lipid oxidation occurred in NF sausages, resulting in its faster formation of stable volatile profiles. Faster formation of esters occurred in NF sausage in the initial 10 days, whereas prolonged fermentation reduced the level of ethyl lactate-M, ethyl heptanoate, ethyl hexanoate-D and ethyl pentanoate-D. Gradual reduction of alcohols was observed in both groups, and surge in aldehydes occurred in LF samples during day 20–30 period. Faster formation of taste characteristics and larger amount of 2-methylfuran as well as 2,3-dimethylpyrazine were found in LF sausages, since more free amino acids were liberated in LF sausages. Umami and aftertaste tastes formed in the first 20 days, whereas prolonged fermentation reduced these favorable taste. These results highlight that the choice of proper fermentation duration should largely depend on the fat content in Chinese sausages.

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham.

This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L*, a*, b*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. The addition of STE and RCPM to reduced-salt PS increased the waterholding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage.

Polysaccharide–protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage.

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

The objective of this study was to prepare a gel-in-oil-in-water emulsion which was utilized to produce a new type of reduced fat emulsified sausage. The composition, energy value, and microstructure of high-fat (~20 wt%), low-fat sausages (~12 wt%) with double emulsions (20 wt%) or excess water (8 wt%) were evaluated. Results showed sausage containing double emulsions with an average particle size of ~5.5 μm had lowest energy value, lowest fat content, and highest moisture content (p < .05) among three samples. Although cooking loss was slightly higher than that of high-fat sausage, compression loss (p > .05) was similar. Textural characteristics were similar to high-fat sausage except for hardness which was slightly lower by ~2.5 N. Also, confocal laser scanning microscopy images indicated droplets of double emulsions could be fully wrapped by ground meat. Overall, double emulsions with solidified internal water phase could be used as a potential fat replacer in sausage products. Novelty impact statement Double emulsions with solidified internal water phase were used as fat replacer. Fat replacer was used to improve the texture of low-fat emulsified sausage. An effective solution to reduce fat by ~40% in emulsified sausage was proposed.

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.

ObjectiveThe objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (−30°C vs −70°C) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed.MethodsPre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (−30°C vs −70°C). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks.ResultspH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05).ConclusionRegardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

This study was to conducted the effect of eggplant (EP) powder on product quality of low-fat model sausages (LFS) stored for 35 days. The treatments included were as follows: control, reference (0.01% ascorbic acid, AA), 0.25% oven-dried EP powder (ODEP) (O1), 0.5% ODEP (O2), 0.25% freeze-dried EP powder (FDEP) (F1), and 0.5% FDEP (F2). The addition of EP powder reduced the redness values (a*) but increased the yellowness values (b*) of sausages (p < .05). Control sausages had higher purge loss (PL,%) and hardness values than those with EP powder (p < .05). The addition of EP powder to sausages reduced thiobarbituric acid-reactive substance (TBARS) values, with O2 having the lowest TBARS values (p < .05). EP powder inhibited the microbial growth in the sausages, with the F2 having the lowest levels (p < .05). Thus, adding 0.5% ODEP and FDEP extended the shelf-life of low-fat sausage during refrigerated storage. Newly impact statement Low-fat sausage is demanded by consumers due to health concerns. Meat products can be easily oxidized through processing procedures such as heating, packaging, and storing. Eggplant (EP) is known to contain high levels of antioxidants and other bioactive compounds such as anthocyanin and delphinidin antioxidants, which can retard the oxidation process. This study was useful information to increase the quality and shelf-life of meat products using EP powder as an antioxidant and antimicrobial agent.

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages.

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS; 0–0.09% (w/v)) were used to produce WPI-SDS gel as a fat replacer of low-fat meat products. Characteristics of WPI-SDS gel were evaluated using SDS-PAGE, FT-IR, viscometer, and texture analyzer. Addition of SDS to WPI increased gelation while reducing aggregation. Addition of 0.06% SDS to WPI-SDS gel has the highest viscosity and hardness, while 0.09% SDS decreased the heat stability of WPI. Quality characteristics including cooking loss, emulsion stability, hardness, and chewiness were significantly improved in WPI-SDS gel-supplemented low-fat sausages. Particularly, the highest hardness and chewiness were obtained in the low-fat sausage added with WPI-SDS gel containing 0.06% SDS. Our results suggest that WPI-SDS gel can be used as a fat replacer in low-fat meat products.

Low-Fat and High-Quality Fermented Sausages.

The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.

완두콩 단백질과 Transglutaminase를 첨가한 돈육 근원섬유 단백질의 물성 평가 및 저지방 모델 소시지의 품질 특성 평가

본 연구는 완두콩 단백질(0, 0.5, 1.0%)과 transglutaminase 첨가에 따른 돈육 근원섬유 단백질 젤의 물성 특성을 평가하고, 돈육 저지방 모델 소시지를 제조하여 이화학적 및 조직학적 특성을 평가하기 위해 실시하였다. 근원섬유 단백질 젤의 가열 전 점성도 결과에서는 완두콩 단백질과 TG 첨가가 점성도를 증가시키는 것을 확인할 수 있었으며, 완두콩 단백질 1.0%와 TG의 복합첨가가 가장 점성도가 높았다. 가열 수율에서는 유의적인 차이가 나타나지 않았으나(P0.05), 젤 강도에서는 TG를 첨가했을 때 젤 강도가 향상되는 결과를 확인할 수 있었으며 완두콩 단백질 1.0%와 TG의 복합처리구에서 가장 좋은 젤 강도를 보였다(P0.05). 전기영동(SDS-PAGE) 결과에서는 처리구에 따른 단백질 밴드의 차이가 나타나지 않았다. 주사전자현미경을 통한 근원섬유 단백질의 미세구조 결과에서는 TG를 첨가했을 때 미세구조가 더 조밀하여 기공이 개선된 것을 확인할 수 있었으며, 완두콩 단백질 1.0%와 TG를 함께 첨가한 젤은 가장 조밀한 구조를 보였다. 저지방 모델 소시지의 품질 특성에서 pH는 6.29에서 6.33의 범위를 보였으며, 색도 측정 결과에서도 모든 처리구의 명도(CIE L*), 적색도(CIE a*), 황색도(CIE b*)에서 유의차가 나타나지 않았다(P0.05). 일반성분은 수분이 81.2~82.2%, 조지방 함량은 1.53~1.67%, 조단백질은 12.5~12.7%로 처리구 간에 차이는 없었다(P0.05). 또한 보수력과 가열감량 결과에서도 유의차는 나타나지 않았다(P0.05). 조직감 측정 결과에서는 완두콩 단백질 1.0% 처리구와 완두콩 단백질(0.5, 1.0%)과 TG를 복합 첨가한 처리구에서 높은 경도와 탄력성을 보였다(P0.05). 검성과 씹힘성에서도 TG 첨가에 따라서 조직감이 증진되었으며 완두콩 단백질의 첨가함량에 비례하여 유의적으로 증가하였다(P0.05). 하지만 응집성에서는 완두콩 단백질이나 TG 첨가에 따라서 유의적 차이가 나타나지 않았다(P0.05). 결론적으로 완두콩 단백질과 TG의 복합 첨가는 돈육 근원섬유 단백질의 젤의 물성을 증진시키고, 돈육 모델 소시지에서는 조직학적 특성을 향상시켰다. 따라서 완두콩 단백질과 TG의 복합첨가는 육제품의 기능성 증진에 효과적이며, 특히 완두콩 1.0%에 TG를 첨가했을 때 그 효과가 가장 증대되었다.

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.

ObjectiveThis study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).MethodsSausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.ResultsThe LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.ConclusionLipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

Shelf life and quality of Bologna-type fat reduced turkey sausage

This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.

Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

This study focuses on the changes in oxidative stability and sensory properties of reduced fat and/or α-tocopherol incorporated sausages during storage at 4°C for 3 months. In order to examine these changes, sausages were formulated with 20% fat and 20% fat+200 ppm α-tocopherol, coded as C20A0 and C20A1, respectively. Sausages formulated with 10% fat (C10A0) and 10% fat+200 ppm α-tocopherol (C10A0) were low fat sausages. Reduction of fat by 50% or adding α-tocopherol initially increased the peroxide values of sausages, but at the end of storage, conversely, reduction of fat and α-tocopherol addition retarded lipid peroxidation as well as malonaldehyde generation (p<0.05). The highest thiobarbituric acid reactive substance values were recorded for C20A0 sausages initially and at the end of the storage (p<0.05). Even though thiobarbituric acid reactive substance values of sausages with 20% fat were higher, the initial rancid taste of all sausages were similar at month 0, but differences in the rancid taste of sausages began to be revealed with increasing storage time (p<0.05). No significant differences were found in the general acceptability of all the sausages during the 3-month storage period (p>0.05).

The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages

The objective of this study was to evaluate the effect of the addition of starch and flour from yam in the physiochemical and techno-functional properties of low fat sausages. A factorial arrangement of 3×5 was applied with factors: Fatty mimetic (flour, native starch and pregelatinized starch) and substitution of fat (0, 10, 20, 30 and 40%, respectively) to sausages, evaluating their physicochemical and techno-functional properties. The results showed that the humidity, the ashes and the water retention of the sausages increased by increasing the percentage of fat substitution, while the fat content and the calories decreased. No significant differences were observed (p≥0.05) in pH and protein content. The rancidity values of all the sausages increased with the refrigerated storage time, being higher in the sausage control. In addition, the addition of flour and starches increased (p≤0.05) stability of the emulsion and the performance of sausages. The substitution of 10 and 20% of fat/flour, native starch and pregelatinized of yam are the most recommended in the production of sausages as they improve the stability of the emulsion, water retention, yield and generate a lower rancidity for 30 days of refrigerated storage.

Effect of Addition of Starch and Yam Flour on the Sensory and Instrumental Properties of Low Fat Sausages

This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty mimetic (flour, native starch and pregelatinized starch) and fat substitution (0, 10, 20, 30 and 40%), evaluating their sensorial and instrumental properties with three replicates per treatment. By replacing 30 and 40% of the fat in the sausages, these were less bright and redder, while 10% of the fat replaced by native starch and pregelatinized, the values of luminosity increased (p≤0.05) with respect to the control treatment. By replacing 10 and 20% of fat with mimetics, an improvement in texture was observed, reducing the hardness between 10.23 and 25.86%. Sensory evaluation showed that this substitution did not cause any alteration in the acceptability of the sausages (p≤0.05) with respect to the control formulation, with the exception of those made with native starch at 20% substitution, which was less accepted in flavor. The substitution of 10 and 20% of fat for flour and pregelatinized starch are the most recommended in the production of sausages with better sensory acceptance, texture and luminosity.

Product Quality of Low-fat Sausages Manufactured with Chestnut Powder as a Fat Replacer

Product Quality of Low-fat Sausages Manufactured with Chestnut Powder as a Fat Replacer

The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage.

Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat substitutes, including κ‐carrageenan, konjac, and tragacanth, and comparing them according to their texture characteristics. κ‐carrageenan, konjac, and tragacanth gums were used at four different levels (0.0, 0.5, 1.0, and 1.5) as the fat substitutes in producing low‐fat sausage with 70% reduction based on formulated oil. Texture profile analysis (Hardness, Gumminess, Springiness, and Chewiness) was performed in this study for analyzing the texture characteristics, in 1‐, 10‐, 20‐, and 30‐day time intervals after production. The results showed that producing low‐fat sausage was possible using all the three gums, among the low‐fat samples of which, the texture samples containing konjac were more favorable. Textural properties indicated that fat reduction increased in firmness and gum addition can partially compensate deficits in rheological properties, although during the storage, low‐fat sausages without any gum have highest decline in Hardness. Konjac gum illustrated the best theological properties between treatments.

Textural properties of turkey sausage using pea fiber or potato starch as fat replacers

The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6, 1.2%) or potato starch (1.9%). Authors observed significant correlation (P&lt;0.01) between instrumentally measured values of hardness and chewiness and sensory ratings of low fat sausages.