Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

► Healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix. ► Pork fat replacement to reformulate low-fat, n-3 PUFA enriched dry fermented sausage. ► Lipid oxidation increased with storage more noticeably in samples with higher PUFA. ► The biogenic amines did not show any clear relationship with the fat improvement strategy.