Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

► No significant differences of physicochemical properties were found between sausages. ► Fat-substituted sausage had better emulsifying stability and water holding capacity. ► Fat-substituted sausage had the similar textural properties as the high fat one. ► Fat-substituted sausage had superior total acceptability compared with low fat one. ► MBG/rice starch gels can be substituted 10% (w/w) fat content in the sausage.