The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi
Meat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. However, there remains a gap in the market for meat analogues that not only mimic meat texture but also offer...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01021.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841526840798216192 |
|---|---|
| author | Maulida Arlin Ramadhan Wahyu Santoso Joko |
| author_facet | Maulida Arlin Ramadhan Wahyu Santoso Joko |
| author_sort | Maulida Arlin |
| collection | DOAJ |
| description | Meat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. However, there remains a gap in the market for meat analogues that not only mimic meat texture but also offer enhanced nutritional benefits, particularly in terms of fiber content. Meat analogue strips from Ulva ohnoi and surimi underwent proximate, fiber, and texture profile analysis. The aim of the study was to determine the best formula between the ratio of Ulva ohnoi and surimi inclusion in meat analogue strips along with evaluating the physicochemical characteristics of the resulting product. This study also involved panelists to assess the hedonic level of consumer acceptance of the produced products. The results showed that F5, with 5% Ulva ohnoi and 20% surimi, was the best formula with a sensory value of color 7.21 and texture 6.08. The chemical composition of meat analogue strip F5 includes 2.63 ± 0.54% moisture content, 10.12 ± 2.28% ash content, 3.89 ± 0.87% fat, 13.86 ± 0.31% protein, 59.26 ± 1.93% carbohydrate, and 10.23 ± 0.00% fiber. Eventually, this study opens up new alternatives, showing that meat analogue strips not only serve as an energy source but also as a potential high-fiber healthy snack. |
| format | Article |
| id | doaj-art-e7908ebe49474cac88bcfc4411f931fb |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-e7908ebe49474cac88bcfc4411f931fb2025-01-16T11:19:24ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011470102110.1051/bioconf/202414701021bioconf_eafta2024_01021The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and SurimiMaulida Arlin0Ramadhan Wahyu1Santoso Joko2Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl Agatis Kampus IPB DramagaDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl Agatis Kampus IPB DramagaDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl Agatis Kampus IPB DramagaMeat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. However, there remains a gap in the market for meat analogues that not only mimic meat texture but also offer enhanced nutritional benefits, particularly in terms of fiber content. Meat analogue strips from Ulva ohnoi and surimi underwent proximate, fiber, and texture profile analysis. The aim of the study was to determine the best formula between the ratio of Ulva ohnoi and surimi inclusion in meat analogue strips along with evaluating the physicochemical characteristics of the resulting product. This study also involved panelists to assess the hedonic level of consumer acceptance of the produced products. The results showed that F5, with 5% Ulva ohnoi and 20% surimi, was the best formula with a sensory value of color 7.21 and texture 6.08. The chemical composition of meat analogue strip F5 includes 2.63 ± 0.54% moisture content, 10.12 ± 2.28% ash content, 3.89 ± 0.87% fat, 13.86 ± 0.31% protein, 59.26 ± 1.93% carbohydrate, and 10.23 ± 0.00% fiber. Eventually, this study opens up new alternatives, showing that meat analogue strips not only serve as an energy source but also as a potential high-fiber healthy snack.https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01021.pdf |
| spellingShingle | Maulida Arlin Ramadhan Wahyu Santoso Joko The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi BIO Web of Conferences |
| title | The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi |
| title_full | The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi |
| title_fullStr | The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi |
| title_full_unstemmed | The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi |
| title_short | The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi |
| title_sort | development of hybrid food as meat analog strips based on seaweed ulva ohnoi and surimi |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01021.pdf |
| work_keys_str_mv | AT maulidaarlin thedevelopmentofhybridfoodasmeatanalogstripsbasedonseaweedulvaohnoiandsurimi AT ramadhanwahyu thedevelopmentofhybridfoodasmeatanalogstripsbasedonseaweedulvaohnoiandsurimi AT santosojoko thedevelopmentofhybridfoodasmeatanalogstripsbasedonseaweedulvaohnoiandsurimi AT maulidaarlin developmentofhybridfoodasmeatanalogstripsbasedonseaweedulvaohnoiandsurimi AT ramadhanwahyu developmentofhybridfoodasmeatanalogstripsbasedonseaweedulvaohnoiandsurimi AT santosojoko developmentofhybridfoodasmeatanalogstripsbasedonseaweedulvaohnoiandsurimi |