摘要：Objective: The objective of this research was to evaluate the effect of the replacement of fat by yam starch ( Dioscorea rotundata ) and addition of pea fiber ( Pisum sativum L.) in fermented sausages by means of a starter culture composed of Staphylococcus xylosus and Lactobacillus sakei . Materials and Methods: A factorial design 22 was carried out, which shows two independent variables with two levels each, for a total of four treatments and a control sample. The independent variables were starch and pea fiber, the levels of addition were 25, 50 1.5 and 3.0% respectively. The physicochemical and bromatological properties were evaluated, each treatment was analyzed in triplicate. Results: Treatment T4 presented a higher percentage of moisture at nine days of fermentation with respect to the other samples (p<0.05) with the exception of treatment T3, with which no significant differences were found. The pH values decreased considerably during the first six days of fermentation in all the sausages as expected, this is attributed to the presence of bacterial strains from the initial culture and carbohydrates that were metabolized by lactic acid bacteria to produce acids. Conclusion: The results of this study demonstrate that the partial substitution of fat by yam starch in a proportion of 10% does not negatively affect the main sensory, bromatological and physicochemical attributes of fermented sausages.
