This study aimed to investigate the effect of partial fat replacement with two species of gum tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural, oxidative stability, and acceptability of reduced fat emulsion type sausages. Increasing the concentration of both gums to 1%, minimized extractable fat and cook loss. A. gossypinus at the concentration of 1% was the most effective in retardation of TBARS formation in sausages (p < 0.05). Reduced-fat sausages with 1% A. gossypinus showed the lowest carbonyls at the end of storage (28 days) (p < 0.05). Sausages with 1% A. gossypinus or A. compactus showed the lowest shear force (~6 and ~7 N respectively) and hardness (~21 N/cm²) among all treatments (p < 0.05). The results suggested that A. gossypinus (1%) enhanced oxidative stability and textural properties. Addition of 0.5% A. gossypinus showed an acceptable sensory score of the sausage formulation and as a potential fat replacer in the reduced fat sausages.

这项研究旨在研究用两种黄tr胶替代部分脂肪（黄芪和黄芪）对减脂乳状香肠的理化，结构，氧化稳定性和可接受性的影响。两种口香糖的浓度均增加到1％，可提取的脂肪和蒸煮损失降至最低。浓度为1％的棉铃虫对延缓香肠中TBARS的形成最有效（p  <0.05）。含有1％棉铃虫的低脂香肠在储存结束时（28天）显示出最低的羰基含量（p  <0.05）。用1％的香肠A. gossypinus或A. compactus在所有处理中均表现出最低的剪切力（分别为〜6 N和〜7 N）和硬度（〜21 N / cm ²）（p  <0.05）。结果表明，棉酚（A. gossypinus，1％）增强了氧化稳定性和质构特性。添加0.5％的棉曲霉显示出香肠配方的可接受的感官评分，并且在低脂香肠中作为潜在的脂肪替代品。