Abstract
This study developed a low-fat Vietnamese sausage (Lap Xuong) by simultaneously reducing pork back fat and reinforcing its structure with high-methoxyl pectin derived from passion fruit peel (Passiflora edulis), a sustainable byproduct of fruit processing. Three lean-meat/back-fat ratios (68 : 15, 73 : 10 and 78 : 5 % w/w) were produced under identical seasoning without pectin and dried at 60 °C for 24 h. Sensory evaluation indicated that the 78 : 5 formulation delivered the highest overall acceptance. This lean baseline was fortified with 0–5 % (w/w) pectin. Texture-profile analysis showed that 0.5 % pectin provided the optimum balance of hardness, cohesiveness, and springiness, as well as promoted a continuous protein–water network that mimicked fat functionality, as confirmed by SEM. The optimized product (77.5 % lean meat, 5 % fat, 0.5 % passion-fruit-peel pectin) delivers 262 kcal, 27.8 g protein, 8.31 g lipid, 19.1 g carbohydrate and 3.53 g dietary fiber per 100 g, cutting fat by 66.8–81.7 % relative to three leading commercial brands, yet boosting protein by 60–180 %. Adding a small amount of pectin from passion fruit peel can replace most of the fat, allowing manufacturers to create a much leaner sausage that still tastes and feels like the traditional product, while offering an eco-friendly way to produce healthier meat products.
