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<p>Spirulina protein concentrate (SPC) (76% protein content) offers promising techno-functional properties for hydrogel applications in animal (meat/fish) products. The aim of this study was to characterize hydrogel with different ratios of SPC and carrageenan (Carr) (4:4, 5:3, and 6:2) and evaluate the effect of freeze–thaw method cycle on the properties of texturized spirulina hydrogel (TSH). Results indicated that a higher Carr proportion compared to SPC enhanced the physical properties, including larger G′ and G″, hardness (58.35 N), cohesiveness (0.56), gumminess (32.86 N), chewiness (25.81 N), springiness (0.78), and water-holding capacity (97.40%) of the hydrogel. Freeze–thaw cycles influenced the properties of the TSH. However, TSH produced with two and three freeze–thaw cycles had comparable properties. TSH with 2 cycles of freeze–thaw resulted in porous structures, with a hardness value of 69.06 N, cohesiveness of 0.49, gumminess of 32.65 N, chewiness of 32.65 N, springiness of 0.73, and swelling ratio of 241.07%. Substituting fish with 50% TSH in sausages reduced fat content while increasing moisture and ash content (8.98%). The substitution also significantly influenced the texture of sausages. Substituting fish with TSH could broaden the application of protein-based spirulina and reduce the overall cost. Overall, preparing hydrogels using the freeze–thaw method is a simple and convenient approach for texturizing protein concentrate for use in meat or fish derivative products.</p>

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Effect of Ratio and Freeze–Thaw Cycles on Hydrogel Physochemical Properties Derived from Spirulina (Arthrospira platensis) Protein Concentrate and Carrageenan for Sausage Application

  • 期刊论文

  • 发表日期：

    2026年4月2日

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  • Cindy Sannia Wulandari,
  • Arima Diah Setiowati,
  • Andriati Ningrum

摘要

Spirulina protein concentrate (SPC) (76% protein content) offers promising techno-functional properties for hydrogel applications in animal (meat/fish) products. The aim of this study was to characterize hydrogel with different ratios of SPC and carrageenan (Carr) (4:4, 5:3, and 6:2) and evaluate the effect of freeze–thaw method cycle on the properties of texturized spirulina hydrogel (TSH). Results indicated that a higher Carr proportion compared to SPC enhanced the physical properties, including larger G′ and G″, hardness (58.35 N), cohesiveness (0.56), gumminess (32.86 N), chewiness (25.81 N), springiness (0.78), and water-holding capacity (97.40%) of the hydrogel. Freeze–thaw cycles influenced the properties of the TSH. However, TSH produced with two and three freeze–thaw cycles had comparable properties. TSH with 2 cycles of freeze–thaw resulted in porous structures, with a hardness value of 69.06 N, cohesiveness of 0.49, gumminess of 32.65 N, chewiness of 32.65 N, springiness of 0.73, and swelling ratio of 241.07%. Substituting fish with 50% TSH in sausages reduced fat content while increasing moisture and ash content (8.98%). The substitution also significantly influenced the texture of sausages. Substituting fish with TSH could broaden the application of protein-based spirulina and reduce the overall cost. Overall, preparing hydrogels using the freeze–thaw method is a simple and convenient approach for texturizing protein concentrate for use in meat or fish derivative products.