The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

Abstract

Edible brown seaweeds, sea spaghetti (SS) and Irish wakame (IW), were incorporated at 2.5% into the formulation of reduced-fat (fat reduced from 25% to 20%, 15%, and 10%) and -salt (sodium chloride—NaCl) (salt reduced from 2% to 1.5%, 1%, and 0.5%) pork sausages. The physicochemical and sensory characteristics of the reformulated sausages were analysed. Subsequently, shelf-life evaluation (lipid oxidation and microbiological analyses) was performed on selected sausages stored under aerobic (AP), MAP70/30 (70% N2:30% CO2), MAP80/20 (80% O2:20% CO2), and vacuum (VP) conditions. Relative to the control, seaweed sausages containing 10% fat had higher (p p 2, 30% CO2) and VP (vacuum packaging) were the most effective approaches for the lipid oxidation and TVC (total viable counts), respectively.

Keywords

• seaweed
• sausages
• fat reduction
• salt reduction
• packaging