Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

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...