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

Abstract

The aim of this study was to evaluate the effect of hydroxytyrosol extract (HXT, 50 ppm), walnut paste (2.5 g/100 g) and extra olive oil (as substitute of animal fat, 20 g/100 g) on fatty acid profiles, mineral content and sensory analysis of chicken frankfurters. Low‐fat chicken sausages produced with olive oil as fat replacement, walnut and HXT extract remained stable without a significant loss of sensory attributes during storage at 4°C for 21 days. The sausages with HXT were found to decrease rancid odour, and the samples with walnut were darker, compared with control. Whereas positive correlations were established between rancid odour, saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA), and negative correlations were found between polyunsaturated fatty acid (PUFA), rancid odour and thibarbituric acid‐reactive substances (TBARS); no significant correlations were established between TBARS and MUFA. Sausages with walnut or olive oil contained significantly larger (P < 0.05) percentages of minerals (K, Fe, Mg, Mn, Ca, P and Zn), MUFAs, and n3 PUFAs, mainly α‐linolenic acid, in addition to significantly lower amounts (P < 0.05) of SFAs, mainly miristic, palmitic and stearic acid. They also contained a significantly lower n6/n3 PUFA ratio, atherogenic index (AI) and thrombogenicity index (IT) and significantly higher (P < 0.05) PUFA ratio. 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 able to improve the fatty acid profile and mineral content of Frankfurters. We determine whether the inclusion of hydroxytyrosol as antioxidant is able to protect the fatty acid of Frankfurters from oxidation during its storage.. Olive oil, hydroxytyrosol and walnut have potential for meat industry as new ingredients during frankfurters manufacturing.Formulation of chicken frankfurters for the different experimental treatments.