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336 Wild Edible Plants
The authors noted that the meat product with 5.6% wakame had the potential to provide
more than 15% and 20– 30% of the recommended daily intake of magnesium and potassium, respectively.
The addition of 1– 3% wakame in meat products enhanced water- binding properties, reduced cooking losses, and increased their juiciness (López- López et al., 2009a).
Mear products enriched with brown algae had improved mineral content and increased
antioxidant capacity (Choi et al., 2012; López- López et al., 2010). Incorporation of
wakame seaweed, 3%, in beef pattie allowed to prepare low- salt (0.5%) product with a
more pleasant taste than the control sample with reduced salt content
The addition of seaweeds in low- salt meat emulsion model systems caused an
increase in ω- 3 polyunsaturated fatty acids and a decrease in the ω- 6/ ω- 3 PUFA ratio.
Meat samples added with wakame had a reduced thrombogenicity index (LópezLópez et al., 2009b; Shannon & Abu- Ghannam, 2019). The use of seaweed as nonmeat ingredients in low- salt products allows technological difculties to be oversome
concerning water- and fat- binding properties and texture, which are associated with low
salt content (Cofrades et al., 2008; Pereira, 2023b). Thus, meat products with added
wakame have improved water- binding properties and lower cooking losses, which leads
to improved product quality and acceptability.
In addition to traditional foods, wakame is being explored as an ingredient in
novel food products, such as plant- based meat alternatives and protein bars. The addition of wakame to these products not only enhances their nutritional prole but also
adds unique avors and textures, making them more appealing to health- conscious consumers (López- López et al., 2009, 2010; Nadeeshani et al., 2022).
Another area of interest is the use of wakame in dairy products. For example,
cottage cheese enriched with up to 15% wakame showed increased levels of essential
minerals like calcium, iron, and magnesium, while maintaining desirable textural qualities (Cofrades et al., 2013).
The versatility of wakame as an ingredient in fortied foods extends beyond meat
and dairy products. Its incorporation into cereal- based foods and fermented products
like tempe has been explored for enhancing both nutritional and sensory qualities of the
nal products (Assa et al., 2023).
So, wakame holds signicant potential in human nutrition both as a traditional
food and as a modern functional ingredient. Its incorporation into various food products
not only enhances nutritional value but also aligns with contemporary dietary trends
favoring health and sustainability. The future of wakame in fortied foods is promising,
with ongoing research and innovation paving the way for its broader application in the
food industry.
12.4 WAKAME IN THE PRODUCTION OF
MINCED MEAT PRODUCTS
Formulation of meat products. The use of wakame as a source of bioactive compounds,
including dietary ber and antioxidants in the production of functional meat products,
Wild Edible Brown Algae Wakame as a Food Supplement 337
TABLE 12.5 Formulations for minced meat products
INGREDIENT S1 S2 S3
Meat, g 80.0 80.0 77.0
Sunflower oil, g 12.0 6.8 6.8
Water, g 6.7 11.3 13.9
Table salt, g 1.2 1.1 1.1
Black pepper, g 0.1 0.1 0.1
Wakame, g 0 0.7 1.1
Total 100.0 100.0 100.0
FIGURE 12.1 Hydrated wakame (a); non- thermally processed minced meat products with
1.1% wakame (b), baked minced meat product (d); cross- sectional view of baked minced
meat product.
is of interest. The traditional formulation and technology of the minced beefsteak based
on second- grade beef (ank) were used as control (S1): meat, 80 g; sunower oil, 12 g;
water, 6.7 g; table salt, 1.2 g, black pepper, 0.1 g; so, total mass was 100.0 g. Wakame
powder 0.7% and 1.1% were added to samples 1 (S2) and 2 (S3), respectively. The
amount of sunower oil was reduced to 6.8 g for S2 and S3, but the content of water
was increased (Table 12.5).
The raw materials underwent mechanical processing followed by grinding. Minced
meat samples were made using dehydrated dried wakame produced by Shijiazhuang
Daylight Industrial & Trading CO, which was added to the minced meat. The dried
algae were ground to a particle size of (0.10‒0.12)×10‒3 m, followed by hydration at a
water module of 13.3 at 16°C for (10‒15)×60 seconds (Figure 12.1a).
Additional recipe components, in particular table salt, were added to the minced
meat. Salt, as an emulsier, ensures the solubility of muscle proteins, contributes to
the development of avor and increases the stability of the product during storage.
Analytical studies have determined that the optimal concentration of table salt is
1.0– 1.2% in nely ground minced meat. When adding wakame, which contains a signicant amount of sodium chloride (2.215 g/ 100 g), the content of table salt decreased
to 1.1 g/ 100 g (Murlykina & Yancheva, 2014, 2015) (Figure 12.1b).
Thermal treatment of semi- nished products from minced meat was carried out
by steam processing at 98– 100°C for 10– 15 minutes (S2) and at a temperature of
150– 160°C for 15– 20 minutes (S3) (Figure 12.1c,d). Thermal treatment was carried
out until culinary readiness, with the internal temperature of the product reaching 90°C.
Controls were prepared for every cooking regime.
338 Wild Edible Plants
FIGURE 12.2 Sensory evaluation of samples of the minced meat products with wakame.
S1 – control sample.
S2 – the sample of the minced meat products with 0.7% wakame.
S3 – the sample of the minced meat products with 1.1% wakame.
Evaluation of wakame- added meat products. Results of a sensory evaluation of
produced meat products were present in Figure 12.2.
All minced meat products had a proper appearance, with a uniform shape, were
not sticky or deformed, had an intact structure with a clean, dry surface and were
evenly fried without visible fat or moisture on the surface. In terms of consistency,
they were characterized by elasticity, homogeneity, and density, without any brittleness, and were noted for their juiciness. Cross- sections of minced meat showed a
uniform structure, a light pink color interspersed with natural green color and an
even distribution of green pieces of the same size, with ne porosity. The aroma and
taste of the nished products were assessed as clean, balanced, and pleasant, with
a smell of spices and wakame. The avor was moderately salty, with sample S2
(containing 0.7% wakame, steamed) having a pleasant, slightly noticeable wakame
avor, and sample S3 (containing 1.1% wakame, baked) having a pleasant, moderately noticeable wakame and spice avor. Overall, the best sensory characteristics
were observed in sample S3, which contained 1.1% wakame, and was heat- treated
by baking. Its overall score was 4.95 compared to the scores of 4.68 and 4.73
for samples S1 (control, no wakame, baked) and S2 (containing 0.7% wakame,
steamed), respectively.
The quality indicators of the semi- nished and nished products, which ensured
the formation of a stable meat emulsion, are presented in Table 12.6.
All new products compared to the controls exhibited higher water- and fatholding capacity, emulsion stability, and reduced losses during heat treatment. In
particular, the improvement in the functional and technological properties of the
minced meat compared to the control can be attributed to the signicant inuence of
wakame lipids and polysaccharides in the minced meat, which enhanced internal particle interactions. The reduction in heat treatment losses for the meat products with
wakame compared to the control was 7.7% for the steamed samples (S2) and 9.4%
for the baked samples (S3).
Wild Edible Brown Algae Wakame as a Food Supplement 339
TABLE 12.6 Functional and technological properties of minced meat mixtures
with wakame
0.7% (STEAMED) 1.1% (BAKED)
INDICATOR
CONTROL WITH WAKAME CONTROL WITH WAKAME
Moisture retention capacity, % 64.0±0.4 65.5±0.5 64.0±0.4 65.9±0.4
Fat retention capacity, % 13.9±0.2 15.3±0.1 13.9±0.2 16.6±0.2
Emulsion stability, % 83.3±0.4 88.4±0.3 83.3±0.4 90.3±0.4
Thermal processing losses, % 20.8±0.3 19.2±0.4 20.2±0.2 18.3±0.2
TABLE 12.7 Proximate composition of minced meat products with wakame
CONTENT, % ENERGY
VALUE PER
100 G OF
PRODUCT,
KCAL (KJ)MOISTURE PROTEINS FATS
PRODUCT NAME
S1 (semi- finished
CARBOHYDRATES ASH
64.1±0.3 16.2±0.3 17.6±0.2 0 2.1±0.1 223 (934)
control)
S2 (steamed) 58.3±0.2 19.2±0.2 20.3±0.3 0 2.2±0.0 261 (1090)
S3 (baked) 58.2±0.2 19.2±0.1 20.4±0.3 0 2.2±0.2 260 (1086)
Semi- finished S2
68.7±0.4 16.2±0.3 12.4±0.2 0.27±0.02 2.0±0.2 178 (747)
with wakame
(steamed)
S2 with wakame
64.1±0.1 18.9±0.2 14.6±0.2 0.30±0.03 2.1±0.1 208 (872)
(steamed)
Semi- finished S3
69.2±0.2 15.6±0.3 12.2±0.1 0.40±0.01 1.9±0.1 180 (754)
with wakame
(baked)
S3 with wakame
65.0±0.2 18.0±0.3 14.6±0.3 0.50±0.04 2.0±0.2 205 (859)
(baked)
Fucoxanthin present in wakame has antioxidant activity, so it is promising for
use as a food preservative to prevent lipid peroxidation in meat. The main physicochemical parameters of lipid oxidation in minced meat samples containing wakame
were determined. The acid value and peroxide value were 2.27±0.02 mg KOH and
1.25±0.01 mmol 1/ 2O/ kg, 2.18±0.02 mg KOH and 1.08±0.01 mmol 1/ 2O/ kg, 2.16±0.01
mg KOH and 1.05±0.01 mmol 1/ 2O/ kg for minced meat samples S1 (control, without
wakame), S2 (containing 0.7% wakame, steamed), and S3 (containing 1.05% wakame,
baked), respectively.
The peroxide value was lower in the samples containing wakame compared to
the control samples without wakame. The acid value of the lipids in the minced meat
products containing wakame was also lower compared to the control, indicating a
slower lipid hydrolysis and reduced accumulation of free fatty acids.
340 Wild Edible Plants
The overall chemical compositions of minced meat products with walkame were
analyzed and the energy value of them was calculated (Table 12.7).
With a dry matter content of 35.9% in the control semi- nished product, the content of protein was 16.2%, fat was 17.6%, and mineral substances was 2.1.2%. In
nished products with wakame, heat- treated with steaming, 35.9% dry substances were
determined with 18% protein and 14.6% fat. In nished meat products with wakame,
heat- treated with baking, 35.0% dry substances were determined with a protein content
of 18.0% and fat of 14.6.
Developed semi- nished products S2 with 0.7% of wakame (steamed) and S3 with
1.1% of wakame (baked) had higher content of macro- and microminerals compared
to the control S1. Thus, the content of minerals in minced meat products S1, S2, and
S3, were as followed, mg/ 100 g: sodium, 461, 466, and 488; potassium, 267, 266, and
273; calcium, 12, 18, and 21; magnesium, 18.7, 19, and 27; phosphorus, 169, 170,
and 164; iron, 1.64, 1.65, and 1.60; and copper, 0.146, 0.146, and 0.140, respectively.
Additionally, the wakame- based semi- nished meat product (S3) contain manganese,
28 mg/ 100 g, zinc, 2.6 mg/ 100 g, cobalt, 5.6 mg/ 100 g, iodine, 29.4‒44.1 µg/ 100 g, and
selenium, 0.005‒0.007 µg/ 100 g, among others.
Thus, the inclusion of wakame in the composition of semi- nished minced meat
products allows the range to be expanded and products with new consumer properties
to be offered.
12.5 CONCLUSIONS
Brown algae wakame (Undaria pinnatida) has signicant potential as a nutraceutical,
characterized by a wide range of pharmacological activity. Wakame contains proteins
with essential amino acids, the digestibility of which in the human body is 70%. Its
lipid composition is distinguished by the presence of high amounts of polyunsaturated
fatty acids, including omega- 3 eicosapentaenoic acid. Wakame is also a rich source
of vitamins (thiamine, niacin, riboavin, pantothenic acid, folate, A, E, K, and C) and
minerals (magnesium, phosphorus, calcium, iron, copper, iodine, and selenium). In addition, it contains alginate dietary ber, fucoidan, laminarin, polyphenols, and fucoxanthin. Inclusion of walkame in the human diet offers numerous health benets, primarily
due to the rich content of complete proteins, polyunsaturated fatty acids, dietary bers,
vitamins, and minerals.
Incorporating wakame as a food supplement in meat product technology is an
effective strategy for developing fortied products. The addition of wakame to minced
meat products enables the creation of nutritionally fortied products that are enriched
with essential nutrients, including complete proteins, polyunsaturated fatty acids,
dietary bers, vitamins, micro- and macroelements, and antioxidants. Moreover, inclusion of wakame ensures not only high nutritional value but also stable quality indicators
of nal products. It improves functional and technological properties, enhances sensory
characteristics, and reduces losses after heat treatment.
Wild Edible Brown Algae Wakame as a Food Supplement 341
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