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Formulation (g/100 g) of different fuets.
| Meat | Pork Back Fat | Oleogel | Emulsion Gel | Water | |
|---|---|---|---|---|---|
| NF/C | 74.0 | 20.0 | 0.5 | ||
| RF/C | 74.0 | 9.0 | 11.5 | ||
| RF/OG | 74.0 | 4.0 | 7.5 | 9.0 | |
| RF/EG | 74.0 | 4.0 | 15.0 | 1.5 |
Normal fat (NF/C) and reduced-fat (RF/C) dry fermented sausages (fuet) formulated with all-animal fat. Reduced-fat fuets reformulated by partially replacing (80%) pork backfat with oleogel (RF/OG) or emulsion gel (RF/EG). All samples contain 5.5% of special commercial seasoning preparation for fuet.
