Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

► Reduction of oil content did not alter the characteristics of chicken sausage. ► Inulin addition altered the texture of the products. ► It is possible to produce an acceptable low lipid fermented sausage with poultry meat. ► Oil reduction and inulin addition did not influence on stability of fermented sausage.