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<p>This study investigated the effects of incorporating <i>Caulerpa lentillifera</i> powder (CLP) at 2, 4, and 6% of total dry weight (DW) into plant-based meat analogues, evaluating its effects on their nutrient composition, physicochemical properties, and sensory characteristics. Proximate analysis revealed that CLP inclusion significantly reduced the protein content and increased carbohydrates (<i>p</i> &lt; 0.05). Although crude fiber showed no significant changes, dietary fiber significantly increased (<i>p</i> &lt; 0.05) at 6% CLP. Color analysis showed a marked darkening of products due to the high chlorophyll content of CLP, which subsequently reduced the lightness, redness, and yellowness values. Texture profile analysis revealed increased hardness with the inclusion of CLP, though cohesiveness and springiness remained largely unchanged. CLP also led to reduced water holding capacity, while cooking loss decreased and cooking yield improved, particularly at higher CLP levels. Sensory evaluation showed decreased acceptability of appearance, flavor, and juiciness with increasing CLP inclusion, although the 2% DW inclusion remained acceptable and comparable to the control. Lipid oxidation was significantly reduced in all samples formulated with CLP, with the highest antioxidant effect observed at 6% DW inclusion. These findings suggested that a lower inclusion level, such as 2% DW, provided a balanced compromise between functional benefits and consumer acceptability.</p>

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The impact of Caulerpa lentillifera powder on the textural and sensory qualities of a meat analogue

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月24日

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  • Wolyna Pindi,
  • Bei Xuan Low,
  • Nurul Shaeera Sulaiman,
  • Hana Mohd Zaini,
  • Man Hin Heong,
  • Anthony Chai,
  • Patricia Matanjun,
  • Nor Qhairul Izzreen Mohd Noor,
  • Hasmadi Mamat,
  • Ahmad Hazim Abdul Aziz,
  • Abdul Aziz Jaziri,
  • Heder Djamaludin

摘要

This study investigated the effects of incorporating Caulerpa lentillifera powder (CLP) at 2, 4, and 6% of total dry weight (DW) into plant-based meat analogues, evaluating its effects on their nutrient composition, physicochemical properties, and sensory characteristics. Proximate analysis revealed that CLP inclusion significantly reduced the protein content and increased carbohydrates (p < 0.05). Although crude fiber showed no significant changes, dietary fiber significantly increased (p < 0.05) at 6% CLP. Color analysis showed a marked darkening of products due to the high chlorophyll content of CLP, which subsequently reduced the lightness, redness, and yellowness values. Texture profile analysis revealed increased hardness with the inclusion of CLP, though cohesiveness and springiness remained largely unchanged. CLP also led to reduced water holding capacity, while cooking loss decreased and cooking yield improved, particularly at higher CLP levels. Sensory evaluation showed decreased acceptability of appearance, flavor, and juiciness with increasing CLP inclusion, although the 2% DW inclusion remained acceptable and comparable to the control. Lipid oxidation was significantly reduced in all samples formulated with CLP, with the highest antioxidant effect observed at 6% DW inclusion. These findings suggested that a lower inclusion level, such as 2% DW, provided a balanced compromise between functional benefits and consumer acceptability.