PDF(Pubmed)
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.
摘要：
肉类行业的技术正在进步，以创造更健康，更可持续的食品。将微型和大型藻类纳入肉类产品为肉类部门开发功能性食品提供了令人兴奋的可能性，因为它们是营养和生物活性化合物的极好的天然来源。这篇综述旨在系统地概述将整个藻类及其提取物掺入各种肉制品中的影响，检查它们对质量的影响，物理化学和功能特性，感官特征，和提高保质期的潜力。在肉制品中添加藻类通常会增加pH值，受浓度影响的变化，type,初始pH值,和储存时间。蛋白质含量主要不受影响，除了Nori和小球藻.藻类由于膳食纤维而导致较低的水分和较高的灰分含量。虽然包括藻类提高了持水能力并减少了烹饪损失，它通常会导致硬度和咀嚼性增加。藻类及其提取物影响了颜色属性，基于藻类类型的变化。感官特性受到明显影响，总体上降低了总体可接受性，尽管浓度为1-3％的海缠结显示出可接受的分数。小球藻和海缠结在冷藏储存期间对微生物学产生了积极影响，而藻类及其提取物表现出很强的抗氧化活性。
