Increasing the Omega-3 Content of Traditional Meat Products by the Addition of an Underutilised By-Product from Fish Processing

leting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pâte were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids – eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 g product in the barbecue sausage, hot dog, Vienna sausage and pâte, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA.