## 3 Results and Discussion
### Color  
In well-bled muscle, myoglobin accounts for 80-90% of the total pigments responsible for meat color, and other proteins, such as hemoglobin or cytochrome c, play a relatively minor role. Therefore, the concentration and oxidation state of the myoglobin pigment determine the final color of the flesh (purple-red, cherry-red, brown, green, and cherry-red, respectively) [36]. However, a burger is a composite product, not only consisting of meat but also of fat and seasonings that combine, making it easy to alter these parameters. The redness and brightness of meat and meat products, such as burgers, are always highly valued by consumers and are associated with freshness and safety [43]. The inclusion of _Durvillaea antarctica_ meal significantly modified the color of the beef burgers from day zero (\(p<0.05\)) (Table 3). The color indicators that were affected were a* (redness) and h* (hue angle). As expected, the control had a redness greater than  
Figure 2: Effect on the water-holding capacity (WHC %) of beef burgers with different levels of _Durvillaea antarctica_ meal. Control = beef burgers without \(D\). _antarctica_ meal. Da0.5% = beef burgers formulated with 0.5% of \(D\). _antarctica_ meal. Da1.0% = beef burgers formulated with 1.0% of \(D\). _antarctica_ meal. Da1.5% = beef burgers formulated with 1.5% of \(D\). _antarctica_ meal. Da3.0% = beef burgers formulated with 3.0% \(D\). _antarctica_ meal. Each column shows the results of the mean of six replicates and the standard error of the mean. Different letters in the same row indicate significant differences (\(p<0.05\); Tukey’s test). a* = 28.4, while the treatment with the highest redness index was Da0.5%, and the inclusion of 3.0% meal negatively modified this index (a* = 16.7). Brown algae such as \(D\). _antarctic_ contain pigments such as fucoxanthin (brown-yellow), chlorophyll A (deep green), and chlorophyll C (blue-green), which gives them their characteristic color [44]. In this regard, [PERSON] et al. [45] reported \(D\). _antarctica_ has approximately 698.6 mg/kg DM of chlorophyll A and 108.3 mg/kg DM of chlorophyll C. In this study, the surface color of \(D\). _antarctica_ showed a value of redness of a* = 0.25 and a value of yellowish of b* = 1.5. These results indicate that on the coordinate axis of the CIELab system, \(D\). _antarctica_ pigments showed a strong tendency towards green for the redness axis (a*) and a tendency towards blue for the yellowness axis (b*), which may have influenced the color parameters of beef burgers. Depending on the dominant chlorophyll, carotenoids, and fucoxanthins present, seaweed can be green, bluish, red, brown, or even golden. Therefore, depending on the species incorporated into the meat mixture, the products can present variations in all CIELab parameters. For example, the inclusion of 1.0% Laminaria japonica in pork burgers significantly reduced the redness; these parameters decreased in relation to the increase in seaweed content, which is consistent with our results. The brightness was also lower compared to the control group [28]. These differences are unique to the ingredients and type of seaweed added to meat products. For example, the inclusion of 2.5% sea spaghetti in pork emulsions altered the yellowness and brightness, but the same concentration of seaweed in a pork sausage formulation did not show these changes [41]. Even so, most reports show a common denominator: a reduction in redness. In this regard, another report on fish burgers shows that the inclusion of different levels of sea lettuce (_Ulva lactuca_) and Catla (_Catla catla_) (0.5%, 1.0%, 1.5%, 2.0%) reduces redness without altering the yellowness and brightness of these prototypes [46]. A study conducted with beef burgers made with a high content of Himanthalia elongata meal (10-40% \(w/w\)) showed that the color parameters were altered similarly to what was observed in this study.