Effect of Adding Dietary Fiber from Garlic Root on the Quality of Low-Fat Emulsified Sausages

In the present study, the effect of adding total dietary fiber (TDF) extracted from garlic root on the quality of low-fat emulsified sausages. In the experimental groups with 15% (relative to total mass of lean meat and back fat) fat reduction, different levels of TDF (1.25%, 2.50%, 3.75%, 5.00%, 6.25%) were added. Sausage with normal fat content was prepared as a control. The physicochemical, flavor and sensory qualities of sausages were evaluated. It was indicated that there were no significant differences in texture or water-holding capacity between the sausage with 3.75% TDF and the control group. Addition of TDF did not just provide garlic flavor substances of garlic for emulsified sausage, but also changed the flavor composition of the product. Therefore, addition of garlic root TDF into low-fat emulsified sausage can effectively improve the product quality.