Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

► Pork backfat replacement by a healthier oil combination in frankfurter favoured lipid oxidation. ► Hydroxytyrosol was an effective antioxidant in cooked meat batter, oil-in-water emulsion and frankfurters. ► Hydroxytyrosol showed greater inhibitory capacity than BHA/BHT in meat systems. ► Correlations among parameters of lipid oxidation were affected by the food matrix nature.