Effect of salt and fat replacement by seaweed on the sensory and volatile component profile of frankfurters

Processed meat consumption increases the risk of chronic diseases due to high levels of saturated fats and sodium. The replacement of salt/fat with edible seaweeds could potentially offset the risk. This study aimed to obtain volatile component profiles of frankfurters with seaweeds, in order to evaluate the impact of matrix changes on volatile profile related to flavour perception and overall acceptability. The volatile fraction of frankfurters prepared with seaweeds (Himanthalia elongata, Undaria pinnatifida, Porphyra Umbilicalis, Palmaria palmata) was analysed using gas chromatography-mass spectrometry, after cooking and thermal desorption extraction of samples. ANOVA-Partial-Least-Squares-Regression was applied to data to visualize differences between samples in terms of volatile compounds and sensory attributes. Twenty-eight terpenes, 17 alcohols, 14 aldehydes, 6 esters, 5 ketones, 1 hydrocarbon, 4 phenylpropenoids, 3 sulphur compounds and 2 phenols were detected. Terpenes and esters reached their highest levels in Sea Spaghetti; aldehydes, hydrocarbons, phenylpropanes and phenols in Nori; and alcohols, ketones and sulphurs in Dulse. The reformulated frankfurters spanned the APLSR with differences in sensory and flavour chemistry characteristics. The overall acceptability of reformulated products was greatly influenced by seaweeds; however, there was no significant difference between frankfurters containing Wakame and Control. Sea Spaghetti was the most effective salt/fat substitute in frankfurters with regards to overall acceptability and shelf-life. Salt and fat levels be potentially substituted by seaweed without significantly affecting overall aroma and flavor