Influence of low-dose functional agents and long cooling die temperature on physicochemical, functional and digestibility characteristics of microalgae-fortified high-moisture meat analogs

Puntos clave

• Meat analogs show enhanced digestibility with low-dose functional agents and controlled cooling die temperature.
• The analysis revealed a 25% increase in overall acceptability ratings for the fortified meat analogs.
• Analysis involved assessing physicochemical properties and functional characteristics across varying cooling die temperatures.
• Implementation of these findings may lead to better nutritional profiles in meat analogs, enhancing plant-based dietary options.