Micro- and Macroalgae in Meat Products
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 bioa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/6/826 |
| _version_ | 1797241016818860032 |
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| author | Caba Siladji Vesna Djordjevic Jelena Babic Milijasevic Volker Heinz Nino Terjung Weizheng Sun Igor Tomasevic |
| author_facet | Caba Siladji Vesna Djordjevic Jelena Babic Milijasevic Volker Heinz Nino Terjung Weizheng Sun Igor Tomasevic |
| author_sort | Caba Siladji |
| collection | DOAJ |
| description | 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 <i>Chlorella</i>. 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. <i>Chlorella</i> and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity. |
| first_indexed | 2024-04-24T18:16:38Z |
| format | Article |
| id | doaj.art-2e17a76ca3074744b08c86e42fc6fe64 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T18:16:38Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2e17a76ca3074744b08c86e42fc6fe642024-03-27T13:40:23ZengMDPI AGFoods2304-81582024-03-0113682610.3390/foods13060826Micro- and Macroalgae in Meat ProductsCaba Siladji0Vesna Djordjevic1Jelena Babic Milijasevic2Volker Heinz3Nino Terjung4Weizheng Sun5Igor Tomasevic6Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, SerbiaDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanySchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaTechnology 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 <i>Chlorella</i>. 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. <i>Chlorella</i> and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity.https://www.mdpi.com/2304-8158/13/6/826<i>Chlorella</i><i>Spirulina</i>WakameSea spaghettiSea tangleNori |
| spellingShingle | Caba Siladji Vesna Djordjevic Jelena Babic Milijasevic Volker Heinz Nino Terjung Weizheng Sun Igor Tomasevic Micro- and Macroalgae in Meat Products Foods <i>Chlorella</i> <i>Spirulina</i> Wakame Sea spaghetti Sea tangle Nori |
| title | Micro- and Macroalgae in Meat Products |
| title_full | Micro- and Macroalgae in Meat Products |
| title_fullStr | Micro- and Macroalgae in Meat Products |
| title_full_unstemmed | Micro- and Macroalgae in Meat Products |
| title_short | Micro- and Macroalgae in Meat Products |
| title_sort | micro and macroalgae in meat products |
| topic | <i>Chlorella</i> <i>Spirulina</i> Wakame Sea spaghetti Sea tangle Nori |
| url | https://www.mdpi.com/2304-8158/13/6/826 |
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