Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains

This book discusses the strategy towards the partial replacement of animal fat with different levels of vegetable oils viz. canola safflower and olive oil in fermented buffalo meat sausages. The quality of products was determined on the basis of physicochemical textural and sensory characteristics of sausages stored at the refrigerated conditions. This product will be a healthy option for sausage lovers that will surely reduce the risk of noncommunicable diseases as compared to conventional sausages processed with animal fat exclusively.