Exploring the impact of enzyme-extracted Ulvan from Ulva rigida on quality characteristics and oxidative stability of beef sausage during refrigerated storage.

In this study, ulvan from Ulva rigida was extracted using an enzyme-assisted method and its effects at various concentrations (0.25, 0.5, and 1% w/w) on the quality characteristics and oxidative stability of beef sausage during refrigerated storage were extensively investigated. The results indicated that incorporating ulvan polysaccharide into the sausage formulation significantly reduced cooking loss, with reductions ranging from 9.38 to 26.56% depending on the ulvan concentration (p < 0.05). At the end of storage, ulvan-incorporated sausages exhibited lower peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable count compared to the control sausages (p < 0.05), with reductions of 20-58%, 8-21%, 15-24%, and 15-19%, respectively. Additionally, the incorporation of Ulvan increased moisture content and lightness (L*) while decreasing hardness, redness (a*), and yellowness (b*) values throughout refrigerated storage (p < 0.05). Sensory evaluation indicated that Ulvan extracted via enzymatic methods was acceptable in beef sausage formulations at levels up to 0.5% w/w.