Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

In order to improve the fat content of fresh sausages (merguez), the effects of both reducing beef fat level (by konjac gel-KG) and incorporing olive oil (in a konjac matrix-OKM) on nutritional, quality characteristic and refrigerated storage stability were studied. Fat reductions in merguez sausages of between 53 and 76% were achieved when beef fat was replaced with KG; the proportion reached 34–49% using OKM as a beef fat replacer, where 23 to 36% of total fat in the merguez was from olive oil. The merguez contained substantial amounts of some minerals (Mg and Fe). Sensory analysis revealed no significant differences between the control and the reformulated products, which had relatively low levels of lipid oxidation. Shelf life and biogenic amines of merguez sausage were not affected by formulation during refrigerated storage. Therefore, the use of konjac materials as fat replacers could reduce total caloric energy by replacing/reducing beef fat and improving sausage formulation to achieve healthier merguez products. ► Konjac material as fat replacers could reduce total caloric energy in merguez sausage. ► No significant differences were found in sensory parameters among the formulations. ► Shelf life and biogenic amines were not affected by formulation during storage. ► This reformulation opens up a new possibility for reduction and improvement of fat. ► This strategy is suitable for use in the development of healthier merguez sausages.