{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T10:06:14Z","timestamp":1776938774922,"version":"3.51.4"},"reference-count":33,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,1,20]],"date-time":"2021-01-20T00:00:00Z","timestamp":1611100800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalgae mix was used in the formulation of new macroalgae-fortified meat frankfurter sausages (F-MFS), macroalgae-fortified vegetable frankfurter sausages (F-VFS) and in macroalgae-fortified traditional Portuguese sausage \u201cchouri\u00e7o\u201d (F-TPS), overall incrementing the contents of Mg, K, Ca, Mn and Fe and decreasing the Na\/K ratio. The application of HPP allowed extending the shelf-life of frankfurters by about 3-fold and improved the safety of \u201cchouri\u00e7o\u201d along 180 days of storage, keeping its microbial load below the detection limit. The prevention of microbial growth in F-MFS and F-VFS was accompanied by pH stability of the products. In addition, no significant detriment on surface color and fatty acids was observed between pressurized and non-pressurized sausages, allowing consolidating the suitability of HPP in seaweed-fortified fermented sausages.<\/jats:p>","DOI":"10.3390\/foods10020209","type":"journal-article","created":{"date-parts":[[2021,1,20]],"date-time":"2021-01-20T12:16:18Z","timestamp":1611144978000},"page":"209","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0861-2517","authenticated-orcid":false,"given":"Catarina","family":"Mar\u00e7al","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2861-8286","authenticated-orcid":false,"given":"Artur M. S.","family":"Silva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Carla","family":"Monteiro","sequence":"additional","affiliation":[{"name":"Irm\u00e3os Monteiro, S.A., Rua 5, Zona Industrial da Mota, Gafanha de Encarna\u00e7\u00e3o, 3830-527 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7882-737X","authenticated-orcid":false,"given":"Susana M.","family":"Cardoso","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,20]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2020, April 14). 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