Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

In the last years, the consumption of meat products is associated with a higher incidence of hypertension and cardiovascular diseases. The outstanding profile of seaweeds in nutritive and bioactive compounds turns them into promising candidates to formulate healthy products. Accordingly, due to the increasing interest of consumers by new functional foods and healthier eating habits, several studies have been focused on the incorporation of seaweeds in meat products to enhance some of their properties considered unhealthy. In particular, this review encompasses the use of seaweeds as salt substitutes in meat products as well as their effects on sensorial and physicochemical properties, microbiological stability and shelf-life of the formulated meat products.

Automated summary

In recent years, the consumption of meat products has been linked to a higher incidence of hypertension and cardiovascular diseases. Seaweeds, with their nutritive and bioactive compounds, are being explored as promising candidates to formulate healthier products. Studies have focused on incorporating seaweeds into meat products to improve some of their unhealthy properties, such as replacing salt and affecting sensorial, physicochemical, microbiological aspects, and shelf-life.