Development of Functional Sausages: A Comparative Study of the Impact of Four Dietary Fibers on the Physico-Chemical Properties of Mortadella Sausages

Background: The present study aimed to compare the impacts of incorporating four different dietary fibers, namely orange fiber (OF), wheat fiber (WF), bamboo fiber (BF), and carrot fiber (CF), on the physico-chemical properties of mortadella sausage. Methods: The physical and chemical properties of the formulated mortadella sausages were assessed by measuring water activity (aw), pH, color, and thiobarbituric acid reactive substances (TBARs) parameters. Results: The presence of fibers had negative effects on the aw measurements of the products, while pH values were less influenced. The analysis of color revealed that the treated sausages exhibited higher levels of lightness and yellowness, and lower levels of redness compared to the control group. Among the various fibers, OF made more changes than other fibers on product attributes at the end of the storage period with the following scores (P≤ 0.05): pH (6.22), a* (4.84), b* (13.68), L* (67.76), whiteness Index (6.4.64), ΔE (6.24), and TBARs value (4.6 mg MDA/kg sample). Conclusions: The lipid stability examinations revealed that while all of the fibers could hinder the progress of oxidation, OF was more efficient (P 0.05). Based on the results, it can be concluded that OF has the suitable potential to be formulated in mortadella sausage.