Wheat dietary fiber-added to low-fat semi-dry fermented buffalo sausage: proximate composition, physical-chemical, microbiological and sensory characteristics

The main objective of this study was to evaluate the incorporation of buffalo meat and wheat fiber into a semi-dry fermented sausage with reduced fat content. Nine different formulations were prepared with varying the buffalo meat content and the wheat fiber proportions in the mass then evaluated. Buffalo meat incorporation did not affect the pH and moisture content during the ripening period, nor the proximate composition of the final product, only increased the protein content of the fermented sausages. Fiber addition influenced the moisture content where decreased the drying yield. Buffalo meat and wheat fiber did not affect: the microbiological quality, the instrumental texture and color, nor the sensory acceptance of the final product. Semi-dry fermented buffalo sausage added with 1.5% wheat fiber presented itself as a promising product to the new consumer market, having microbiological stability (low pH), desirable nutritional value (low-fat, dietary fibers),technological (color, texture) and sensory characteristics. The present study proposed the elaboration of a new product with high added value that combines the functional properties of vegetable compounds with the high nutritional value of an under explored protein source, i.e. the buffalo meat