RESUMO
The present study aimed to replace the fat in cooked chicken sausages with commercial hydrolyzed collagen powder and chicken feet gelatin and to assess the qualities underlying physicochemical and sensory parameters. Three sausages were prepared: SS (15% fat), SC (7.5% fat and 7.5% hydrolyzed collagen powder), and SG (7.5% fat and 7.5% chicken feet collagen). The reduction of fat increased the values of a*, b*, and Hue. With regard to emulsion stability, SG had the closest value (95.86%) to the standard (SS) value and was more stable than the SC sausage (87.33%). With regard to texture profile, the SC sausage had similar parameters to SS, and the SG sample had lower adhesiveness, gumminess, and chewiness. With regard to fatty acid profile, SG had the lowest atherogenic and thrombogenic indices. The use of 50% gelatin was viable because it increased emulsion stability and water retention, in addition to using byproduct to prepare healthier sausages, especially regarding fat reduction.