Abstract：In this study,fat substitues with 0%,5%,10%,15%,20%were used to replace pork fat in developing low-fat coarse-cut sausages.Cooking loss,physical and chemical index and microbiological index of five group of sausages were detected and analyzed.And the five group of the sausages were carried out to general sensory evaluation and variance analysis.Results indicated that there are no significant difference among personnel standard.,and no significant difference between treatment group and control group.It gets a good effect to replace fat with the complex fat sustitutes in the producing of the coarse-cut sausage.
2009, Vol. 23 
