Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems

Abstract

This study determined the nutritional and technological effects of hybridising yearling beef mince with Chlorella biomass and nutritional yeast (C-Y blends with 0 %, 25 %, 50 %, 75 %, and 100 % Chlorella) at two meat substitution levels (20 % and 35 %) using patty and soft jerky model systems. Hybridisation reduced crude fat and increased ash and carbohydrate contents (P < 0.001), without affecting moisture and protein levels. Yeast-only hybrids lowered fatty acid (FA) contents (P < 0.05), whereas increasing Chlorella inclusion enhanced PUFA, particularly n-6, resulting in higher PUFA:SFA and n-6:n-3 ratios (P < 0.001). Rheological analysis revealed that hybrid batters displayed distinct gelation behaviours depending on C-Y ratios and substitution levels. Yeast contributed to stronger elastic networks, while partial Chlorella inclusion promoted viscous energy dissipation, suggesting synergistic effects at moderate levels. Hybridisation reduced cook losses across treatments, including both moisture and other losses (P < 0.001). Texture profile analysis showed that hybridisation reduced hardness and chewiness, with limited further changes beyond 50 % Chlorella inclusion (P < 0.001). In jerky models, hybridisation improved drying weight losses, reduced water content and a_w at moderate Chlorella additions, while enhancing shear force and tensile strength at the low substitution level compared to meat-only control. Colour evaluation showed that yeast-only hybrids maintained colour closer to the control, while adding Chlorella darkened colour and produced an algal-green appearance. Overall, moderate Chlorella (≤ 50 %) combined with yeast at a low substitution level may be beneficial, providing improved nutritional profiles, better processing performance, and enhanced textural properties in the jerky format.