Comprehensive review of fat replacers utilized in sausages: Classification, advantages, and applications

Sausages are a globally cherished food item due to their rich texture, distinctive flavor, and cultural significance. However, the high fat content in traditional sausages, particularly the elevated levels of saturated fatty acids, poses significant health risks, such as cardiovascular disease, obesity, and certain types of cancer. To address these challenges, fat replacers have been introduced as viable alternatives to maintain the sensory and structural properties of sausages while reducing fat and saturated fatty acid content. This review comprehensively examines the application of lipid-based, carbohydrate-based, and protein-based fat replacers in sausages, focusing on their physicochemical properties, sensory impact, antioxidant activity, microbiological safety, and biological effects. Recent advancements, including composite fat replacers and nanotechnology, have demonstrated promising potential in enhancing sausage quality and consumer acceptability. Despite these advancements, challenges remain in replicating the flavor and texture of traditional sausages and optimizing storage stability. This review provides theoretical insights and practical guidance for developing healthier sausage products, addressing the growing demands for low-fat and health-oriented foods.