Micro- and Macroalgae in Meat Products

Abstract

Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1–3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity.

Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream

“…In addition, its intense green color could be considered a limitation in combination with a wide variety of foods [ 7 ]. Nevertheless, there are studies where the incorporation of C. vulgaris does not worsen the sensory acceptability of a variety of foods such as meat products [ 8 ], sausage [ 9 ] and hamburger [ 10 ], breadsticks [ 11 ], smoothies [ 12 ], and pasta [ 13 ]. However, to the authors’ knowledge, there are no studies focused on the use of the algal mixture proposed in this study for the reformulation of vegetable cream.…”