The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage

Meat products are one of the most consumed food in the world. In response to consumer demand for natural products and their willingness to pay more for natural foods, meat industry try to find solutions to the consumption of foods with lower levels of fat, cholesterol and nitrite. For this purpose, in this research five concentrations (0, 1 %, 2%, 3%, 4% and 5%) of dry red grape marc powder as fat replacer were added to sausage and chemical analysis (moisture, ash, protein, fat, carbohydrate) and some of physicochemical were done. The results showed that fat content of low-fat treatments significantly decreased (P>0.05). Moisture, protein and carbohydrate content in treatments significantly increased but the pH of the control sample from 6/17 to range 5/54-5/87 in the other treatments reduced and ash was not affected (P>0.05).Sausages with dry red grape marc powder showed lower L*(lightness) and a*(redness) than control but b*(yellowness) was not affected. Cooking loss in all treatments was significantly higher than control. Also, reduction of fat and addition of dry red grape marc powder reduced lipid oxidation. Using dry red grape marc powder led to significant reduction in residual nitrite of the control sample from (55/37 mg/kg) to 23/5 mg/kg in sample 5.