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Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters.
Meat Sci. 2020 Mar; 161:108001.MS

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.

Authors+Show Affiliations

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.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.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 Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork P61 C996, Ireland. Electronic address: kieran.kilcawley@teagasc.ie.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31756515

Citation

Vilar, Elena Garicano, et al. "Effect of Salt Reduction and Inclusion of 1% Edible Seaweeds On the Chemical, Sensory and Volatile Component Profile of Reformulated Frankfurters." Meat Science, vol. 161, 2020, p. 108001.
Vilar EG, Ouyang H, O'Sullivan MG, et al. Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Sci. 2020;161:108001.
Vilar, E. G., Ouyang, H., O'Sullivan, M. G., Kerry, J. P., Hamill, R. M., O'Grady, M. N., Mohammed, H. O., & Kilcawley, K. N. (2020). Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Science, 161, 108001. https://doi.org/10.1016/j.meatsci.2019.108001
Vilar EG, et al. Effect of Salt Reduction and Inclusion of 1% Edible Seaweeds On the Chemical, Sensory and Volatile Component Profile of Reformulated Frankfurters. Meat Sci. 2020;161:108001. PubMed PMID: 31756515.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. AU - Vilar,Elena Garicano, AU - Ouyang,Hao, AU - O'Sullivan,Maurice G, AU - Kerry,Joseph P, AU - Hamill,Ruth M, AU - O'Grady,Michael N, AU - Mohammed,Halimah O, AU - Kilcawley,Kieran N, Y1 - 2019/11/06/ PY - 2019/07/05/received PY - 2019/11/05/revised PY - 2019/11/06/accepted PY - 2019/11/23/pubmed PY - 2020/11/24/medline PY - 2019/11/23/entrez KW - Edible seaweeds KW - Flavour KW - Frankfurters KW - Odor KW - Sensory analysis KW - Volatile compounds SP - 108001 EP - 108001 JF - Meat science JO - Meat Sci VL - 161 N2 - 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. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/31756515/Effect_of_salt_reduction_and_inclusion_of_1_edible_seaweeds_on_the_chemical_sensory_and_volatile_component_profile_of_reformulated_frankfurters_ DB - PRIME DP - Unbound Medicine ER -