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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

QUITRAL, Vilma et al. Seaweed as a functional ingredient in meat products. Rev. chil. nutr. [online]. 2019, vol.46, n.2, pp.181-189. ISSN 0717-7518.  http://dx.doi.org/10.4067/s0717-75182019000200181.

Seaweed is a valuable resource for food development due to its nutritional composition. It is high in protein, vitamins, minerals and dietary fiber, and particularly rich in soluble fiber. Seaweed also contains components beneficial to health such as ω-3 PUFAs, bioactive molecules with antioxidants, and anti-inflammatory, anticancer, and antidiabetic activity. It also has technological properties, so its incorporation in processed foods and especially meat products such as sausages, hamburgers, meat emulsions and others would be beneficial from the technological and sensorial point of view, if it is incorporated in an adequate concentration.

Keywords : Colour; Hamburgers; Seaweed; Sausages; Sensory.

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