Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

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 400 mg of docosahexanoic acid – DHA/100 g 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.