Abstract
Spirulina (Arthrospira platensis) has a high protein content. In this study, protein was extracted from Spirulina powder, after which Maillard reaction products (MRPs) were produced via reactions with glucose or xylose. The incorporation of MRPs significantly increased (p < 0.05) the water-holding capacity and reduced cooking loss of the patties. In addition, smaller reductions in thickness and diameter were observed, indicating an improvement in patty quality. Moisture, crude ash, crude fat, and crude protein contents significantly decreased in the MRP-supplemented patties (p < 0.05). Significantly higher levels of volatile compounds related to meat and fat notes, particularly (E)-2-heptenal, heptanal, octanal, and 1-octen-3-ol, were detected in the patties supplemented with MRPs (p < 0.05). Acetic acid, octanoic acid, 2-pentylfuran, and 3-octen-2-one, which have undesirable effects, were significantly reduced (p < 0.05). This study highlights the potential of Spirulina-based MRPs to improve the nutritional quality and volatile profile of plant-based patties.