Optimization of seaweed enriched fish cutlets: Nutritional, sensory, and textural characterization

In order to improve nutritional, sensory, and textural qualities for better value-added food formulations, this study investigates the optimisation of fish cutlets fortified with Hypnea musciformis seaweed. Different concentrations of seaweed powder were added to tilapia-based cutlet mixtures to create formulations, which were then thoroughly examined. This study aims to strike a balance between consumer-preferred sensory and textural profiles in the optimization of seaweed-enriched foods. Seaweed's dietary fiber promotes gut microbiota health by functioning as a prebiotic in addition to improving texture and moisture retention, both of which are valued in sensory evaluation. Another beneficial feature is the potential for seaweed to partially replace fat, which could aid in the creation of healthier, lower-calorie foods without sacrificing flavour or consumer acceptance. By enabling the creation of functional fish products with enhanced shelf life, additional health benefits, and appealing sensory qualities, seaweed fortification introduces innovation to the seafood industry and positions seaweed-fortified cutlets as high-end, functional foods perfect for contemporary consumers looking for new flavours and healthier options.