Influence of low-dose functional agents and long cooling die temperature on physicochemical, functional and digestibility characteristics of microalgae-fortified high-moisture meat analogs | Synapse
March 3, 2026Open Access
Influence of low-dose functional agents and long cooling die temperature on physicochemical, functional and digestibility characteristics of microalgae-fortified high-moisture meat analogs
Key Points
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.