Seaweed, Used as a Water-Retaining Agent, Improved the Water Distribution and Myofibrillar Protein Properties of Plant-Based Yak Meat Burgers Before and After Freeze–Thaw Cycles

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were eval- uated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively...