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Formulations used in preparing the fuet sausages (%).
| Formulation (%fat) | Lean | Fat * | Inulin | Grape Skin | β-Glucan | Salt | Mix | Water |
|---|---|---|---|---|---|---|---|---|
| C (25) | 60 | 33.69 | 1 | 4 | 1.31 | |||
| R1 (16) | 60 | 21.19 | 6 | 0.5 | 1 | 4 | 7.31 | |
| R2 (16) | 60 | 21.19 | 3 | 0.5 | 1 | 1 | 4 | 9.31 |
C: control fuet made with 25% fat. R1/R2: Low fat fuets made with 16% fat and different combinations of inulin, β-glucan and grape skin. * Final fat content in raw material used for fuet sausage production according to the proximal composition of meat and fat samples.
