Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

• The reformulation with konjac reduced fat by 32 to 80% and sodium by over 36%.
• Sodium substitution by a mixture of salts improved mineral profile.
• Metabisulphite reduced microorganisms and biogenic amines production.
• The healthier merguez sausages were evaluated satisfactorily by sensory assessment.

This paper evaluates the nutritional values and stability during refrigerated storage of fresh beef merguez sausage as affected by a reformulation process which modified the fat content both by reducing fat (replacing beef fat with konjac gel) and incorporating olive oil (replacing beef fat with olive oil stabilized in a konjac matrix) and by reducing sodium content, replacing sodium chloride with a salt mixture (containing potassium chloride, calcium chloride and magnesium chloride). A preservative (sodium metabisulphite) was also used to extend the shelf-life of the product. The fat was reduced by 32 to 80% and sodium by over 36%. The reformulation did not negatively affect the sensory evaluation. Low microbiota growth rate and biogenic amines were attributed mainly to the presence of sodium metabisulphite. This preservative could be used in the reformulation to enhance safety and/or extend the shelf-life of this type of product.