Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing.

Foods · 2021 · PMC7909550 · PMID 33498558

Europe PMC DOI

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a clear trendno p-value reported

Overall, the use of macroalgae as an ingredient in the sausages did not affect the levels of proteins and fats, but a clear trend to improve minerals was noted in the fortified products as compared to the plain sausages.

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