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Frankfurt and Spanish sausage formulations (w:w, %).
| Type/Formulation | Lean | Fat | Inulin | β-glucan | Grape Skin | Salt | Mix | Water |
|---|---|---|---|---|---|---|---|---|
| FC | 60 | 33.69 | - | - | - | 1 | 4 | 1.31 |
| FR1 | 60 | 16.32 | 6 | 0.5 | - | 1 | 4 | 12.17 |
| FR2 | 60 | 16.32 | 3 | 1 | 0.5 | 1 | 4 | 14.17 |
| SC | 50 | 40.81 | - | - | - | 1 | 4 | 4.19 |
| SR1 | 50 | 26.92 | 6 | 0.5 | - | 1 | 4 | 11.58 |
| SR2 | 50 | 26.92 | 3 | 1 | 0.5 | 1 | 4 | 13.58 |
F: Frankfurt sausage. S: Spanish sausage; C: control with regular fat content; R1: fat reduced with inulin+β-glucan; R2: fat reduced with inulin + β-glucan + grape skin.
