Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality.

Maintaining the quality and stability of functional meat products during storage is one of the major challenges of these products. The aim of this study was to evaluate the potential of polysaccharides extracted from green alga Bryopsis plumosa as a new natural additive in the formulation of beef sausages. In order to evaluate the impact of the incorporation of polysaccharides in beef sausages formulation, the physico-chemical, microbiological, and antioxidant properties were investigated during 12 days of storage at 4°C.