An Irish study focused on improving the nutritional profile of Frankfurters, which are widely consumed for breakfast.
The aim of the study was to reduce the fat and salt content in Frankfurter sausages.
The article is entitled “Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters (Elena Garicano Vilar, Hao Ouyang, Maurice G. O’Sullivan, Joseph P. Kerry, Ruth M. Hamill, Michael N O’Grady, Hamilah O. Mohammed, Kieran N. Kilcawley, Meat Science 161 (2020)“.
Could seaweed be an option to improve the nutritional profile of sausages?
Four types of seaweed are currently being studied as a substitute for 1% of salt in the sausage formula:
- Porphyra umbilicalis (Nori, red seaweed)
- Palmaria palmata (Dulse, red algae)
- Himanthalia elongata (Sea spaghetti, brown seaweed)
- Undaria pinnatifida (Wakame, brown seaweed)
The impact on the physico-chemical, microbiological and sensory properties is examined.
Trials with Himanthalia elongata have produced the most promising results.
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