Background

Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting possibilities in the meat sector to develop functional foods as they are an excellent natural source of nutrients and biocompounds with myriad functionalities.

Scope and approach

This review collects aspects related to the recent technologies employed to obtain and isolate biocompounds from seaweeds. The use of whole seaweeds and their bioactive extracts to develop meat foods that confer them health properties while simultaneously reducing components considered unhealthy in meat are reviewed. Furthermore, the prevention of oxidation events was also described.

Key findings and conclusions

Several studies have demonstrated that the incorporation of whole seaweeds and their bioactives to reformulate meat products is an excellent approach to improve certain nutritional aspects considered “bad”. However, there are still some challenges regarding the organoleptic and sensory properties of the resulting products that affect the consumer acceptability. In conclusion, more research is necessary to overcome these gaps allowing put in the market seaweeds -based meat products.

中文翻译：

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海藻作为有希望的生物活性化合物资源：新型提取策略概述和定制肉类产品设计

背景

消费者最近已将肉和肉制品视为不健康的食物。为避免此缺点，重新配制是一种可行的方法，该方法允许获得定制的基于肉的产品，该产品结合了对健康具有某些有益特性的化合物，并消除了其他不利的属性。在这种框架下，人们提出食用海藻为肉类行业开发功能性食品提供有趣的可能性，因为它们是营养素和具有多种功能的生物化合物的绝佳天然来源。

范围和方法

这篇综述收集了与从海藻中获取和分离生物化合物的最新技术有关的方面。审查了使用整条海藻及其生物活性提取物开发可赋予它们健康特性的肉类食品，同时减少了肉类中不健康的成分。此外，还描述了防止氧化事件。

主要发现和结论

几项研究表明，将整条海藻及其生物活性成分掺入以重新配制肉制品是改善某些被认为“不好”的营养方面的极好方法。然而，关于最终产品的感官和感官特性仍然存在一些挑战，这些挑战会影响消费者的可接受性。总之，有必要开展更多的研究来克服这些差距，以允许将基于海藻的肉类产品投放市场。