Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

► We replace some pork back-fat with pure, pre-emulsified or encapsulated fish oil. ► We examine the products chemically, physically and sensorial. ► Addition of fish oil to sausage will decrease the ratio of n-6/n-3 fatty acids. ► Addition of encapsulated fish oil will result in the best quality products.