Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles

Abstract

This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The results showed that the incorporation of SDF obviously promote the textural parameters of phosphate-free frankfurters, which was effectively verified by scanning electron microscopy. Meanwhile, SDF effectively retarded lipid oxidation of phosphate-free frankfurters during storage (P < 0.05). Moreover, 1.00% SDF was proven to show the best optimal phosphates replacing effect, as well as overcome the quality defects of phosphate-free frankfurters to the maximum extent. In addition, hydrogen bonding and hydrophobic interactions were the primary molecular force in SDF-added phosphate-free frankfurters. Therefore, our results implied that SDF can be considered as a feasible alternative for the processing of phosphate-free frankfurters with improved quality profile and superior health benefits which consistent with the demand of healthier meat products.

Keywords: Healthier formulations; Molecular forces; Phosphate-free frankfurters; Quality profiles; Seaweed dietary fiber.