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.
Meat Sci. 2020 Mar;161:108001. doi: 10.1016/j.meatsci.2019.108001. Epub 2019 Nov 6.
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.
通过用可食用海藻替代盐来优化加工肉类，可以通过减少饮食中的钠来降低患慢性病的风险。我们研究了在减少 50%的盐添加量和 21%的猪脂肪含量的同时，分别添加四种精选海藻（1%w/w）对重新配方法兰克福肠的影响，与对照相比，猪里脊肉（背最长肌）增加了 6%。两种不同类型的红色（紫菜和掌状红皮藻）和棕色（江蓠和裙带菜）可食用海藻进行了评估。与对照相比，添加海藻的重新配方法兰克福肠灰分较低，水分、蛋白质较高，颜色较深，质地也发生了变化；主要是硬度降低，咀嚼性降低。重新配方法兰克福肠的挥发性和感官特征与对照不同。然而，添加江蓠的重新配方法兰克福肠最有希望，尽管需要进一步的工作来优化配方。
