Abstract:

Fermented sausages with replacement of 0%, 15%, 30%, 45% and 60% of pork back fat by 4.45% regenerated
cellulose gel were produced to investigate the effects of regenerated cellulose gel on physical and chemical parameters and
quality characteristics of fermented sausages. The results indicated that increasing the substitution ratio of pork back fat
resulted in a significant decrease in fat content, hardness, springiness, chewiness and gumminess. However, the moisture
content and L* value were significantly increased (P < 0.05). At the same time, the pH of fermented sausages with fat
substitution was somewhat lower compared to the control. However, aw did not show any significant changes among
different treatment groups during the fermentation period (P > 0.05). Sensory evaluation suggested that all fermented
sausages were acceptable with the highest acceptance observed for 45% fat substitution. Therefore, regenerated cellulose gel
could be effectively used as a substitute of pork back fat in fermented sausages with an appropriate substitution ratio of 45%.

Key words: fermented sausages, regenerated cellulose gel, fat substitute, volatile compounds