Micro- and Macroalgae in Meat Products.

Area of Science:

• Food Science
• Nutritional Science
• Marine Biotechnology

Background:

• The meat industry seeks healthier, sustainable food innovations.
• Micro- and macroalgae are rich in nutrients and bioactive compounds.
• Algae offer potential as functional ingredients in meat products.

Purpose of the Study:

• To review the effects of whole algae and extracts in meat products.
• To examine impacts on quality, physicochemical and functional properties.
• To assess sensory characteristics, shelf life, and microbiological effects.

Main Methods:

• Systematic review of studies incorporating algae into meat.
• Analysis of effects on pH, protein, moisture, and ash content.
• Evaluation of water-holding capacity, cooking loss, texture, color, and sensory data.

Main Results:

• Algae generally increased pH, decreased moisture, and increased ash content.
• Protein content was mostly unaffected, except for Nori and Chlorella.
• Water-holding capacity improved, but hardness and chewiness increased.
• Color attributes were altered; sensory acceptability often decreased, but Sea tangle showed promise.
• Chlorella and Sea tangle improved microbiology; algae exhibited antioxidant activity.

Conclusions:

• Algae incorporation into meat products presents both benefits and challenges.
• Further research is needed to optimize algae use for improved sensory profiles.
• Algae show potential for developing healthier, functional meat products with enhanced shelf life.