Practice Abstract - Research and innovation
Development of algae-containing sausages: specifications and implementation
The development of sausages containing algae was based on the ideas and specifications of the company Viva Maris. Sausage-type was specified as vegan cooked sausages, in specific “Bratwurst”. Only algae with neutral colour were preferred. Moreover, the use of soy, gluten animal-derived products, palm fat/oil sunflower oil, as well as artificial flavours and colours was excluded. The use of binding agents, stabilizing agents and acidifiers was allowed, if necessary.
Ingredients matching the specifications were carefully selected in consultation with Viva Maris. First, a basic recipe for vegan sausages was developed using various vegetable proteins, binding agents, oil, water, spices as well as other ingredients. Finally, a recipe was chosen whose consistency and taste appealed to the company Viva Maris. Second, part of the plant protein in this recipe was replaced by algae powder and its impact on cooking behaviour, physicochemical and sensorial properties was analysed. Due to lack of alternatives, the Golden Chlorella algae from the company Alver was used for initial trials. With progressing project, also the three light algae products from Allmicroalgae (white Chlorella vulgaris, honey Chlorella vulgaris and a new yellow Chlorella vulgaris mutant that was developed by the ProFuture consortium) were tested. The influence of the different algae on the cooking behaviour of the sausages was low, but they caused severe changes in taste and colour that were much disliked by Viva Maris. Most promising product was Golden Chlorella from Alver. It was chosen for development of a final recipe through final seasoning.
Source Project
Ongoing | 2019-2023
ProFuture
Ongoing | 2019-2023
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain