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The objective was to verify the microbiological quality and oxidative stability of chicken sausages prepared with dietary fiber. Formulations sausage four prepared: Traditional sausage (ST), sausage with added defatted flaxseed meal (SLD), sausage with whole flaxseed flour (SLI) and sausage with chitosan (SQ). The analyzes were performed on the 1st, 7th and 14th day of storage of the product remained under refrigeration at 4 ° C. Coliform Count 35 ° C on day 0, all treatments showed count below 10 3 CFU / g. The psycothophic counts increased significantly during storage at refrigerated temperature. For coagulase positive Staphylococcus, Coliforms at 45 ° C and Clostridium sulfite reducer, all treatments were within the allowed limit. There was variability in the conjugated diene index between samples, however, were not different. In evaluated 14 days, no sample had sausage TBARS values greater than 0.85 mg MDA / kg. It was found that the sausages showed up within the limits established by the Brazilian legislation and good oxidative stability with changes only at the end of storage time.

Qualidade Microbiológica e Estabilidade Oxidativa de Salsichas com Fibras Alimentares Armazenadas a Temperatura Refrigerada