Study on technology of low-fat formula fermented sausage

Inulin as oat and the fat substitute,were added to low-fat fermented sausage in a study on the texture(hardness,springiness,cohesiveness,adhesiveness,chewiness)and the changes in the sensory properties of change. Preparation of the low-fat fermented sausage containing the fat to 15% and 7.5%,compared to draw the two,the latter's texture was poor,but still acceptable,the difference was not significant,so choose the fat content of 7.5% respectively on the basis of inulin. Inulin joined in the low-fat fermented sausage provide a relatively soft texture and chewiness,springiness,cohesiveness and adhesiveness was very close to traditional sausages,especially in the content of 12.5%,the fat can be used as good substitutes.