Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low ‐Fat Chicken Frankfurters

In conclusion, walnut, HXT and olive oil can be applied in meat products as additives with functional properties.Practical Applications: We designed a new functional meat product using fat replacers, healthy fatty acid source and natural antioxidant. We determine whether the inclusion of walnut is be able to improve the fatty acid profile and mineral content of Frankfurters. We determine whether the inclusion of hydroxytirosol as antioxidant is be able to protect of oxidation the fatty acid of Frankfurters during it's storage. Olive oil, hydroxytyrosol and walnut has potential for meat industry as new ingredients during frankfurters manufacturing.
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research