Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

► We investigate the synergistic cooperation between high pressure and ingredients. ► The effect of pressure on the physical properties of sausages is studied. ► High pressure and ingredients markedly improved low salt sausage texture. ► Changes in colour of sausages with increasing pressure are reported. ► High pressure improves organoleptic traits of sausages enhancing firmness.