| Sumario: | The research was to compare 4 treatments with different percentages of vegetable
fiber added, replacing animal fat, determining objectives, to use apple pomade as source
of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber,
fats, sugars and phenols; sensory attributes acceptability evaluate the presence of
coliform bacteria, the sausage of pork including pomade apple (Malus domestica). The
treatments were evaluated according to the goals set during the days 2, 15 and 30, to
be processed, the results of nutritional analyzes showed differences in treatments with
higher content of pomace, increasing the amount of fiber and mainly by decreasing the
content fat. Regarding perceived by trained panelists thirteen observed differences in
evaluating sensory attributes such as texture and acceptability of processed sausages
when as much pomade apple was used. The results of microbiological analyzes met the
requirements of the sanitary regulation of food Chile. The addition until 3% of apple
pomade exhibited a higher score on the acceptability of the product.
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