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Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

AuthorsLópez López, Inés ; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco
Issue Date2009
CitationMeat Science 83: 255- 262 (2009)
AbstractThe aim of this paper was to design and analyse the nutritional composition (fatty acid profile, cholesterol, mineral and amino acid content) of low-fat frankfurters enriched with n-3 polyunsaturated fatty acids (PUFA) (using algal oil to add 400 mg of docosahexanoic acid - DHA/100 g of product) as affected by the addition of seaweed (5.5% Himanthalia elongata) and the partial substitution (50%) of animal fat by olive oil (as a source of monounsaturated fatty acids - MUFA) or combinations of olive oil and seaweed. Reduction of NaCl level was also studied. The presence of algal oil produced frankfurters with high long-chain n-3 PUFA contents. The partial substitution of the pork fat by olive oil reduced (P < 0.05) saturated fatty acids (SFA) and promoted (P < 0.05) MUFA. A healthier lipid formulation (algal and olive oils and the reducing animal fat) produced a good balance of MUFA/SFA, PUFA/SFA and n-6/n-3 ratios. Although adding seaweed had little effect on the lipid and amino acid profiles of frankfurters, it does constitute a means to produce low-sodium products with important dietary fibre content, with better Na/K ratios and rich in Ca. © 2009 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.meatsci.2009.05.014
issn: 0309-1740
Appears in Collections:(IF) Artículos
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