Quality enhancement of chicken sausage by semi‐refined carrageenan

Abstract

Extraction process of refined form of carrageenan is intensive and cost‐effective. The present study was aimed to examine the effectiveness of semi‐refined carrageenan (SRC) as a better alternative in meat analogs. Results showed that low percent of SRC (0.2%) to influence the microstructure with roughness, while water holding capacity (range 78.26%–88.48%) and lipid oxidation (0.96–1.12 mg malonaldehyde/kg TBARS) were found to be less at high concentration level of SRC (1.0%), specifically during storage. Raman spectroscopy revealed more aromatic amino acids at 1,026 cm−1 represented by phenylalanine with peak intensity values strongest at higher percent (0.6%–1.0%) in SRC incorporated sausages. Principal component analysis results showed 0.6% SRC incorporated sausages to have similarities in secondary structure alpha‐helix and chewiness. From our observations, it is concluded that 0.6%–0.8% SRC to improve the microstructure and textural properties, and inhibit lipid oxidation in chicken sausages. Practical applications This study focused on utilization of SRC as replacement for kappa carrageenan in chicken sausages. Results showed improvement in the quality characteristics of chicken sausages, and can be extended to other meat analogues. SRC can find practical use and can be exploited from other seaweed derivatives. SRC is not only cost‐effective, but can also perform the role as a physical mode of food preservation treatment to prevent lipid oxidation during storage.

Algae as a potential source of protein meat alternatives

“…The use of semi-refined ingredients obtained from algae has also been evaluated. For instance, semi-refined carrageenan maintains its ability to enhance meat products' textural and structural properties but is less cost-effective than the refined counterpart ( 49 ).…”