Table 2.
Composition and instrumental colour of fuet sausages (means ± SD).
| Parameters | C | R1 | R2 | p-Value |
|---|---|---|---|---|
| Moisture (%) | 21.4 ± 0.00 b | 19.5 ± 1.43 a | 21.3 ± 0.36 b | 0.002 |
| Fat (% MM) | 35.2 ± 2.65 b | 26.9 ± 1.93 a | 26.2 ± 1.93 a | 0.000 |
| CIELAB colour | ||||
| L* | 48.4 ± 1.83 c | 45.1 ± 1.38 b | 41.7 ± 1.17 a | 0.000 |
| a* | 11.6 ± 1.78 b | 11.7 ± 1.68 b | 9.1 ± 1.22 a | 0.004 |
| b* | 6.3 ± 0.53 b | 5.9 ± 0.94 ab | 5.2 ± 0.27 a | 0.008 |
C: control regular fat content; R1: reduced fat with inulin + β-glucan; R2: reduced fat with inulin + β-glucan + grape skin. L*: luminosity, a*: red-green; b*: yellow-blue. a–c: Tukey’s test p < 0.05. Fat (% MM): fat percentage in moisture matter. Sample size (n) 18 (6 samples per type of fuet).