Impact of spirulina biomass physical form on texture, cooking properties, and sensory profile of enriched pasta and meat analogues

• Drying spirulina generates off-flavours, limiting real enrichment in food products. • The physical form of spirulina incorporated in pasta significantly impacts its sensory profile. • Spirulina quantity affects the sensory profile of meat analogues more than its physical form. • Texture of pasta and meat analogues enriched in fresh spirulina is not impacted. • Spirulina’s impact varies by food model, influencing cooking properties. The global rising demand for proteins requires sustainable alternatives. With bacterial proteins attracting increasing interest, this study compares the incorporation of fresh frozen and dried spirulina biomass into pasta and meat analogues. In addition to characterising the biomass, the experimental protocol examines different levels of spirulina in fresh or rehydrated dried form and explores the evaluation of cooking quality parameters, textural properties and the sensory profile of the corresponding products. Seven volatile molecules were detected in the fresh form, compared to twenty-four in the dried form. When fresh spirulina is incorporated into pasta at levels of 6 % and 10 % dry equivalent, the swelling index and weight increase are greater than those of equivalent pasta made with rehydrated dried biomass. In addition, the texture and sensory profile remain closer to spirulina-free pasta. For meat analogues, texture and cooking properties are not affected by the type of biomass. The sensory profile is influenced by the level of incorporation, although at high incorporation percentage, products made with fresh spirulina are perceived as less fishy. The results highlight the potential of fresh frozen spirulina as an ingredient that can significantly enrich food products with protein without compromising organoleptic aspect and textural properties, as is the case with dried spirulina.