The aim of this study was to determine the effects of different levels (2%, 4% and 6%) of sugar beet dietary fiber on physicochemical, technological and sensory properties of cocktail sausage. The addition of beet fiber increased the moisture and protein content in the formulated sausages. The sausage sample containing 6% sugar beet fiber had 17% less fat and showed less cooking loss, thickness reduction, diameter reduction and shrinkage than of the control sample. The results indicated that the emulsion stability of samples improved after adding sugar beet fiber. L* and b* values of sausage samples increased with the use of beet fiber. No statistically significant difference was found between control sample and the sausages containing 2 and 4% fiber in terms of hardness and springiness properties. Sensory analysis showed that the cocktail sausage, which was containing 2% sugar beet had higher grade in sensory attributes such as juiciness, flavor, texture and overall acceptability compared to the control sample. Fiber level had a very significant effect on TBARS value. As sugar beet fiber levels increased, TBARS values increased, too. The addition of sugar beet fiber to sausages induced a significant increase in residual nitrite level. In general, sugar beet dietary fiber as a fat replacer played an important role to improve the technological qualities and sensory properties of the low-fat cocktail sausages.

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