Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP-N (MOP treatment + 6% PN), MOL-N (MOL treatment + 6% PN), and C-N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL-N and C-N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality. Practical applications Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.