Effect of Haematococcus pluvialis residue on flavor and nutritional characteristics of pea protein-based meat analogues processed by high-moisture extrusion

• HME technology reduces pollution and waste caused by HPR. • The addition of HPR enriches the flavor of pea protein-based meat analogues. • The in vitro protein digestibility of meat analogues with HPR is beyond 85%. • HPR enhances meat analogues' nutritious composition. The economic value and nutritional value of algae are gradually valued by the public, and the resulting waste and environmental pollution are becoming more and more serious. Moreover, conventional meat production is associated with significant environmental impacts, such as high greenhouse gas emissions and land use, which challenge global sustainable development goals. Therefore, the use of algae residue instead of part of pea protein for high moisture extrusion is a new method to solve this problem. The purpose of this study was to explore the changes in flavor and nutritional value of meat analogues by high-moisture extrusion of Haematococcus pluvialis residue (HPR) and pea protein. According to GC-IMS analysis, the meat simulants added with HPR contained 66 volatile organic flavor components. The in vitro protein digestibility of meat analogues with different HPR contents was > 85%. The polysaccharides in HPR, such as Glu and Man, serve as dietary fiber and were found to influence the in vitro protein digestibility of the meat analogues. In addition, the thermal performance has also been improved. Therefore, HPR may have a beneficial effect on the flavor and nutritional value of pea protein meat analogues.