Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

► Konjac material as fat replacers could reduce total caloric energy in merguez sausage. ► No significant differences were found in sensory parameters among the formulations. ► Shelf life and biogenic amines were not affected by formulation during storage. ► This reformulation opens up a new possibility for reduction and improvement of fat. ► This strategy is suitable for use in the development of healthier merguez sausages.