L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

The demand for clean label foods has driven research in the meat product sector. objective of this study was to evaluate effect on physicochemical properties adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) sausage without addition sodium tripolyphosphate (STPP) with reduced salt levels. Eight treatments were produced total. Three control were: CON1 - 0.5 % 2 salt; CON2 STPP CON3 1 salt. Five other carried out salt: LYS 0.8 L-lysine; WTF fiber; MCC LYSWTF L-lysine LYSMCC fiber. provided good emulsion stability sausages. increased yield products. Microcrystalline red color value (a*) intensity yellow (b*) significantly affected by removal reduction levels, but improved parameter, providing similar results CON1. Adding dietary hardness sausages added reduction. are promising reformulating emulsified phosphate levels due lipid oxidation improvement stability.