Research article: Effect of fat level and partial replacement of pork backfat with olive Oil on processing and quality characteristics of fermented sausages

摘要

Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10/100) and two levels (0 and 20/100) of pork backfat replacing olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30, 20 and 10/100 fat level ranged from 38.86 to 43.60/100, 25.46 to 26.86/100 and 19.01 to 20.14/100, respectively. Fat level affected (P＜0.05) the weight losses, the chemical composition, the Gram-ve bacterial count, the lightness, the texture and the appearance of fermented sausages.