Work

Effect of Haematococcus pluvialis residue on flavor and nutritional characteristics of pea protein-based meat analogues processed by high-moisture extrusion

Year: 2025

Type: article

Abstract: The economic value and nutritional value of algae are gradually valued by the public, and the resulting waste and environmental pollution are becoming more and more serious. Meat production is also detrimental to sustainable development and environmental impact. Therefore, the use of algae residue instead of part of pea protein for high moisture extrusion is a new method to solve this problem. The purpose of this study was to explore the changes in flavor and nutritional value of meat analogues by high-moisture extrusion of Haematococcus pluvialis residue (HPR) and pea protein. According to GC-IMS analysis, the meat simulants added with HPR contained 66 volatile organic flavor components. In addition, the in vitro protein digestibility of meat analogues with different HPR contents was > 85%. Although the addition of HPR slightly decreased the amino acid content of meat analogues, Glu and Man in HPR improved the nutritional components of meat analogues. In addition, the thermal performance has also been improved. Therefore, HPR may have a beneficial effect on the flavor and nutritional value of pea protein meat analogues.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100813

Authors: Yukun Hou, Songgang Xia, Jing Li, Yong Xue, Changhu Xue, Xiaoming Jiang

Institutions: Ocean University of China, Qingdao National Laboratory for Marine Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $1,990