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BACKGROUND There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf‐life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg‐1 (FVE‐250), 500 mg kg‐1 (FVE‐500) and 1000 mg kg‐1 (FVE‐1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g‐1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g‐1 (FRAP assay) to 2111 μmol TE g‐1 extract (ABTS assay). Regarding oxidation stability, FVE‐1000 showed the lowest values of thiobarbituric acid‐reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long‐term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products. © 2019 Society of Chemical Industry

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The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein were similar in all the treatments, the fat was lower than the control treatment and the moisture content was higher than the control treatment (CF) without fibers. The wheat fiber increased the hardness and reduced cohesiveness and scores were given for overall impression. We found that it was possible to prepare low-fat bologna sausage with the addition of 6.58% fiber (5% inulin, 1% oat fiber and 0.58% wheat fiber), whilst retaining good sensory acceptability, thus reducing the pork back fat levels by between 25 and 42.75%.Keywords: fat substitutes; wheat fiber; bologna sausage; microstructure.Practical Applications: Bologna sausage was developed with 6,58% added fibers and partial fat with good sensory acceptability.

The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.