Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition

Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers. Changes in energy values and cholesterol contents of the sausages were investigated. Energy values and cholesterol contents significantly decreased with decreasing fat level. Addition of fat replacers increased energy values, but cholesterol contents decreased. There was no difference between sausages treated with CF and those with SPC. Total decreases in energy values and cholesterol contents were 38.6% and 45.7%, respectively.