Effects of Red Seaweed, Psyllium Husk, and Chia Seeds on Structural and Functional Properties of Meat Batters

The effects of red seaweed, psyllium husk, and chia seeds on the structural and functional properties of comminuted meat batters were evaluated. Meat batters were formulated with 1% of each ingredient or their combinations totaling 1% and evaluated for pH, cooking loss, microstructure, texture profile analysis, color, rheology, and protein interactions. Formulation did not affect (p ≥ 0.08) pH or cooking loss, indicating that water- and lipid-holding capacity and emulsion stability were preserved across treatments. Hardness increased (p ≤ 0.05) in treatments containing red seaweed, alone or combined with psyllium husk. Fiber addition did not influence (p ≥ 0.17) raw batter color; however, cooked products showed differences (p ≤ 0.05) in lightness (L*) and total color change (ΔE*). Rheological analysis indicated similar viscoelastic behavior among treatments with no significant differences among treatments (p ≥ 0.07) for storage modulus, loss modulus, or tangent delta at the start, peak, or end of the small-amplitude oscillatory shear test. Microstructural observations revealed treatment-dependent networks, and protein solubility analysis showed changes (p ≤ 0.05) in ionic and hydrogen bonding, while disulfide bonds were unaffected (p = 0.60). Incorporation of 1% of these ingredients maintained desirable physicochemical, textural, and functional properties, highlighting their potential as ingredients in meat batters.