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.

通过使用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慢性疾病的风险。我们研究了在重新配制的法兰克福香肠中加入四种精选海藻（1％w / w）的影响，其中加盐和猪肉脂肪含量分别降低了50％和21％，而猪里脊肉（背最长肌）与对照组相比，增长了6％。红色（Porphyra umbilicalis和Palmaria palmata）和棕色（Himanthalia elongata和Undaria pinnatifida）两种不同类型）对食用海藻进行了评估。与对照相比，含有添加的海藻的重新配制的法兰克福香肠的灰分更低，水分，蛋白质更高，颜色更深，并且质地特性发生了变化；主要是较不硬和较不耐嚼。重新配制的法兰克福香肠的挥发性和感官特性与对照品不同。然而，尽管需要进一步的工作来优化配方，但是包含长绒毛线虫的重新配制的法兰克福香肠是最有前途的。