title: Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content.
abstract: The 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 400mg of docosahexanoic acid - DHA/100g 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.
authors.affiliation: Departamento de Ciencia y Tecnología de Carne y Productos Cárnicos y del Pescado y Productos de la Pesca, Instituto del Frío (CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain.
authors.forename: I
authors.initials: I
authors.lastname: López-López
authors.forename: S
authors.initials: S
authors.lastname: Cofrades
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero