ArticleFoods (Basel, Switzerland)2022
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Physicochemical Properties and Sensory Quality of Marine Plant-Based Seasoning From Red Seaweed (International journal of food science · 2026Article
- Unlocking the Potential of Red Seaweeds: A Special Focus onMarine drugs · 2025Review
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Characterization of Brown Seaweed (Foods (Basel, Switzerland) · 2025Article
- Improved Functionality, Quality, and Shelf Life ofFoods (Basel, Switzerland) · 2024Article
- Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC).Foods (Basel, Switzerland) · 2024Article
- Incorporation of Sea Spaghetti (Foods (Basel, Switzerland) · 2024Article
- Micro- and Macroalgae in Meat Products.Foods (Basel, Switzerland) · 2024Review
- Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders.Food science of animal resources · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14−15.60%), moisture (52.81−55.71%), and fat (18.79−20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content of pork sausages containing PP, SS, and IW at 2.5% and 5%, and nori at 5%, were higher (p < 0.05) than the control sample. In comparison to the control, sausages containing nori, SS, and IW at 5% displayed higher (p < 0.05) WHC. Cook loss was unaffected (p > 0.05) by the addition of seaweeds into sausage formulations, compared to the control and within each seaweed. The addition of seaweeds into sausages had an impact on the surface colour (L* a* b*) and texture profile analysis (TPA) at different inclusion levels. Overall, hedonic sensory acceptability decreased (p < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%.
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