The results obtained in this study indicate that the combination of pork skin and amorphous cellulose is a promising tool to reduce the fat content of bologna-type sausages.
The use of pork skin and amorphous cellulose improved the technological quality of low fat bologna-type sausages.
In addition to reducing fat, the replacement of pork back-fat with PSAC gels increased protein content, thereby improving nutritional quality.
The consumer sensory profiling indicated that the gel prepared in the ratio of (pork skin: water:amorphous cellulose) is themost suitable to be used as a fat replacer, because aside from providing a similar sensation to that provided by the fat, it also enabled the production of bologna-type sausages with good sensory acceptance.