The sensory preference, physicochemical characteristics, and nutritional value of chicken meatballs added with Cystoseira trinodis seaweed

The present study investigated the effect of Cystoseira trinodis seaweed powder incorporation on the quality characteristics of chicken meatballs. The seaweeds were handpicked, air-dried and grounded into a fine powder prior to incorporation to meatballs. The seaweed powder has been incorporated at the rate of 1% (T1), 3% (T2) and 5% (T3). Addition of seaweed significantly (p<0.05) increased water holding capacity and reduced cooking loss in a concentration dependent manner. Seaweed-incorporated chicken meatballs had significantly (p<0.05) lower L *, a *, and b * values than the control. There was a significant difference in L *, a *, and b * values among T1, T2 and T3 treatment. Textural analysis revealed that hardness, gumminess and chewiness increased significantly (p<0.05), whereas cohesiveness decreased with increased level of seaweed supplementation. Proximate analysis showed elevated crude fiber and ash contents alongside reduced moisture, without notable changes in fatty acid composition, upon seaweed addition. Mineral analysis indicated higher concentration of iron, manganese and zinc and lower level of sodium and potassium in seaweed-incorporated meatballs. Sensory evaluation identified 3% seaweed powder incorporation as the optimum level, yielding the best balance of acceptability, physico-chemical stability, and nutritional enhancement. These findings highlight the potential of C. trinodis seaweed as a functional ingredient in the development of healthier chicken meat products.