## 1 Introduction
These oils and fats are essential for replicating the texture and taste of traditional sausages while maintaining a plant-based composition. At present, there is no consensus on the optimal intake of n6 and n3 fatty acids. Recommendations differ depending on the country and even the specific diet being followed. This has led to various guidelines for different population groups. The WHO/FAO has proposed an ideal n6/n3 ratio between 5:1 and 10:1 [30]. However, national guidelines vary, with Sweden advising a 5:1 ratio, Canada suggesting a range of 4:1 to 10:1, and Japan recommending a 2:1 ratio [31]. In the case of Polish consumers, due to the specificity of the Polish diet, the recommended ratio of n6/n3 acids is 4-5:1 [32]. Overconsumption of n6 fatty acids may have detrimental health consequences as it contributes to inflammation, potentially increasing the risk of heart disease and other ailments [33]. Studies on food products have revealed a marked imbalance in the n6 to n3 ratio, with some cases showing ratios exceeding 20:1 [34; 35; 36]. Anappropriate composition of vegetable oils allows obtaining a nutritionally beneficial n6/n3 fatty acid ratio. Iron salts are most often used as a source of iron, but a new solution has been developed that uses ferritin, a protein that provides easily absorbable iron of plant origin [37; 38]. Hydrocolloids such as guar gum, xanthan gum, and carrageenan have been employed to modify the texture and consistency of vegetable sausages [39]. Flavor profiles in PBSs are often adjusted using various natural and synthetic flavorings. Research has highlighted the use of yeast, extracts, and spices as natural flavor enhancers that can mask off-flavors associated with plant-based proteins [40; 41]. Additionally, smoke flavoring has been shown to significantly impact the overall sensory appeal of sausages [16; 42]. The combination of various ingredients and different technologies allows the creation of PBSs that have high nutritional value. However, all these ingredients and additives may significantly affect the physical and mechanical properties of the final products. Among the properties that have the greatest impact on further consumer acceptance is the structure of food products, which is determined by both rheological and textural properties [43; 44]. Biopolymers, such as proteins and carbohydrates, included in the PBSs recipe, significantly influence these properties. Proteins increase viscosity and elasticity through gelation, forming networks that enhance firmness, cohesiveness, and mouthfeel [45; 46]. Carbohydrates, including polysaccharides, act as thickening agents, exhibiting shear-thinning behavior and forming gels that stabilize emulsions and foams, thus improving smoothness, stability, crispness, and chewiness [47; 48]. The interactions between proteins and carbohydrates can create synergistic effects that stabilize products or induce phase separation, impacting texture. These properties are crucial in food product development as they determine the flow characteristics, stability, and sensory attributes of the final products. Considering the above, the aim of this research was to analyze the rheological, textural, and molecular properties of innovative PBSs and the impact of the ingredients used on their physical properties.