Seaweed: an option to improve the nutritional profile of sausages?

Since the presence of salt in processed food has become a public health issue, a team of Irish researchers studied the possibility of replacing this condiment with four types of seaweed.

In their article “Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters”, this group of Irish scientists worked on improving the nutritional profile of frankfurter-type sausages, which are a popular breakfas...

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