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Meat Sci

Title:		"Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters"
Author(s):		Vilar EG; Ouyang H; O'Sullivan MG; Kerry JP; Hamill RM; O'Grady MN; Mohammed HO; Kilcawley KN;
Address:		"Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, Cork T12 R229, Ireland. Sensory Group, School of Food and Nutritional Science, University College Cork, Cork T12 R229, Ireland. Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland. Food Quality & Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15 D15DY05, Ireland. Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork P61 C996, Ireland. Electronic address: kieran.kilcawley@teagasc.ie"
Journal Title:		Meat Sci
Year:		2020
Volume:		20191106
Issue:
Page Number:		108001 -
DOI:		10.1016/j.meatsci.2019.108001
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the inclusion of four selected seaweeds (1% w/w) in reformulated frankfurters in which salt addition and pork fat content was reduced by 50% and 21%, respectively, and where pork loin (longissimus dorsi muscle) was increased by 6%, compared to a Control. Two different types of red (Porphyra umbilicalis and Palmaria palmata) and brown (Himanthalia elongata and Undaria pinnatifida) edible seaweeds were evaluated. The reformulated frankfurters containing added seaweed were lower in ash, higher in moisture, protein and darker in colour and had altered textural properties in comparison to the Control; mainly less hard and less chewy. The volatile and sensory profiles of the reformulated frankfurters differed from the Control. However, the reformulated frankfurters with the inclusion of H.elongata were the most promising, although further work is required to optimise the formulation"
Keywords:		"Animals Color Diet, Sodium-Restricted Food Handling/*methods Food Microbiology/methods *Food Quality Humans Lipid Metabolism/drug effects Meat Products/*analysis Pork Meat/*analysis Seaweed/*chemistry Sodium Chloride/chemistry Sodium Chloride, Dietary/*ad;"
Notes:		"MedlineVilar, Elena Garicano Ouyang, Hao O'Sullivan, Maurice G Kerry, Joseph P Hamill, Ruth M O'Grady, Michael N Mohammed, Halimah O Kilcawley, Kieran N eng England 2019/11/23 Meat Sci. 2020 Mar; 161:108001. doi: 10.1016/j.meatsci.2019.108001. Epub 2019 Nov 6"