Physicochemical quality of chicken sausages with pectin extract from apple peel as fat replacer

Abstract Sausage is a popular restructured meat product. The high fat content in sausage causes people to limit their consumption. Sausage reformulation is necessary to improve its physicochemical quality. Apple peel pectin is a natural polysaccharide that has the potential to be used as a fat substitute in sausage production due to its ability to bind water and form a gel, thereby improving the moisture and texture of the product. The objective of this study was to evaluate the effectiveness of apple peel pectin extract as a fat substitute in chicken sausage on the physicochemical characteristics of the product. The research methodology employed was a laboratory experiment. Research design employed was a completely randomized design with 4 treatments and 6 replicates. Data analysis was averaged in Microsoft Excel while it was tested using ANOVA and also tested subsequently using Duncan’s test. The results indicated that the incorporation of pectin had a very significant impact (p