Original article : Effects of fat replacement with a mixture of collagen and…

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 value…