Physical and nutritional properties of meat analogues obtained by high-moisture extrusion with the inclusion of high Andean algae flours: Llaska ( <i>Cladophora crispata</i> ) and Cushuro ( <i>Nostoc sphaericum</i> )

Environmental impact of the meat industry and the adverse effects of excessive meat consumption, has prompted the search for sustainable and healthy protein alternatives. This study assessed the physical and textural properties and nutritional profile of two meat analogues processed by high-moisture extrusion, including Llaska (<i>Cladophora crispata</i>) (AL) and Cushuro (<i>Nostoc sphaericum</i>) (AC) flours. Color was evaluated by digital image analysis; textural profile analysis (TPA) was determined by compression tests. The nutritional profile was determined by proximate analysis, spectrophotometric, and chromatographic techniques. AL and AC were green and dark brown, respectively. The luminosity and hue of AC are similar to chicken meat. TPA shows that ALs had a greater degree of hardness and texturization than ACs. AL and AC, processed at a temperature of 135 °C and moisture level of 75% and 65%, respectively, exhibited textures comparable to that of chicken meat. Nutritionally, ACs showed higher antioxidant capacity (∼15,382 μMol Trolox/100 g), ∼30 times higher than chicken meat. Amino acid profiles indicate that both samples provide essential amino acids comparable to chicken meat, which are indispensable in a healthy diet. Consequently, these algae have potential to enrich the nutritional profile of meat analogues as a possible healthy and sustainable alternative to conventional meats.