Fat reduction in dry fermented saus

Fat reduction in dry fermented sausages decreased lipolysis,
lipid oxidation and lipid derived volatile compounds during processing while the volatile compounds generated from bacterial metabolism increased, although only in the first stages of processing.
Sensory analysis revealed that consumers prefer the aroma and overall quality of high and medium fat sausages at longer ripening times (63 d).
The aroma compounds associated with highest consumer acceptability of high fat sausages were hexanal, 2-nonenal, 2,4-nonadienal, ethyl butanoate and 1-octen-3-ol which contributed to the aroma with green, medicinal, tallowy, fruity and mushroom notes.
The results indicate that consumer acceptance is strongly linked to high fat content and ripening time, although fat content reduced to 20%,medium fat sausages (MF) were not differentiated by consumers from HF sausages.