**4. Conclusions**

The inclusion of Ab and Po flours in fat- and salt-reduced frankfurter sausages seems to a feasible strategy to enhance the nutritional profile these products, although the physicochemical, textural and sensory properties were affected by the mushroom and concentration source. The protein profile did not changed, but fiber contents were improved, which makes Ab and Po flour an interesting substitute for fat and salt and even for meat. Color was significantly affected, especially by the inclusion of Ab flour, resulting in darker products, while Po flour addition presented a higher impact in the texture with softer and less cohesive sausages. Nevertheless, all mushroom flours remained sensorially acceptable despite the strong umami flavor was perceived. During cold storage, samples remained quite unchanged for 90 days.

**Author Contributions:** Conceptualization, E.M.S., E.R.-V.; methodology, R.B., M.P. and J.A.R.; formal analysis, investigation, M.I.C.-G., E.M.S. and E.R.-V.; writing—original draft preparation, M.I.C.-G. and E.M.S.; writing—review and editing, J.M.L., M.P. and I.S.-O.; Funding acquisition: E.M.S. and J.M.L. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by Empacadora Murgati and CONACyT—the Incentives for Research, Technological Development and Innovation Program (conv. 2016-232144) and SEP Program to Improve Educational Quality "Health care network through -strategies based on food and natural products" (P/PFCE-2018-13MSU0017T-04)". Authors are members of the Healthy Meat network, funded by CYTED (grant number 119RT0568).

**Conflicts of Interest:** The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
