Functional meat and vegetable pate with spirulina

Abstract

Fundamental research has extensively described the various biological and medical effects of consuming the microalgae spirulina or its constituents. A number of studies indicate an increase in the immune response when they are used for the manifestation of anti-inflammatory, antidiabetic and other important properties. The composition of spirulina and its biological effects make it a unique dietary supplement, the inclusion of which in food products will provide them with functional properties. It has been proven that spirulina has a number of important functional and technological properties for its use as a component in recipes for meat products. In the study of the functional and technological properties of spirulina, it was found that the water absorption capacity was 117.8%, fat absorption was 117.0% and the swelling degree was 177.6%. At the same time, spirulina had low emulsifying and gelling properties. The introduction of spirulina paste into the recipe in a dosage of 1 to 2.5% can increase the quality indicators of the finished product. Results of organoleptic and physicochemical indicators, the most optimal level of spirulina administration was established, which was 2%. Analysis of the results of changes in the peroxide value in the pate samples during storage showed the presence of a high antioxidant activity of spirulina, which will extend the shelf life of the finished product.

Micro- and Macroalgae in Meat Products

“…When Laminaria japonica (Sea tangle) powder was added to patties [ 22 ] and breakfast sausages [ 23 ] in a concentration of 5% and 4%, respectively, the pH levels dropped by 0.10 ( p < 0.05). In pork liver pâtés, the pH values were unaffected by the addition of Spirulina at a dosage of 2.5% [ 24 ].…”

“…The type and quantity of the polysaccharides in algae’s dietary fiber fractions will determine their gelation ability [ 27 ]. Therefore, the incorporation of 2% of Spirulina significantly increased (54%) the water-holding capacity (WHC) of pâté samples [ 24 ]. Also, Widati et al [ 19 ] reported that the addition of Eucheuma cottonii flour (5%) significantly increased the WHC in Indonesian-style beef meatballs and reduced the cooking loss (CL) compared to control batches without algae.…”

“…Overall sensory acceptability significantly decreased in cooked sausages containing Dulse at 2.5% and 5% and Sea spaghetti at 5% [ 49 ], as well as frankfurters containing 1% of Wakame, Nori, and Dulse [ 48 ]. To prevent these adverse effects of algae on the sensory acceptability of meat products, Voloschenko et al [ 24 ] recommended the addition of ≤2% of Spirulina in pâtés. Color scores were significantly decreased after the incorporation of Sea tangle (3%) in reduced-fat pork patties [ 22 ] and breakfast sausages [ 23 ] and after the addition of Wakame (2%) in frankfurters.…”

“…To prevent this, some natural antioxidants can be added to the formulation of the final product, including whole algae or their extracts. This is why Spirulina -enriched (1%) pork liver pâtés had significantly lower peroxide numbers compared to the control, directly proportional to the concentration of algae added [ 24 ]. In frankfurters with white and honey Chlorella (3%), although peroxide values were significantly higher during the storage period, probably due to the higher content of polyunsaturated fatty acids (PUFA) originating from algae, significantly lower TBARS values were observed in almost all stages of the refrigerated storage [ 25 ].…”

“…When Laminaria japonica (Sea tangle) powder was added to patties [22] and breakfast sausages [23] in a concentration of 5% and 4%, respectively, the pH levels dropped by 0.10 (p < 0.05). In pork liver pâtés, the pH values were unaffected by the addition of Spirulina at a dosage of 2.5% [24]. ↑-the addition of whole algae increased the value of the parameter; ↓-the addition of whole algae decreased the value of the parameter; NSD-no significant difference.…”