## 2 Materials and Methods
### Chicken Sausage Preparation and Processing  
Boneless chicken breasts were purchased from Desa Hatchery Sdn. Bhd. and ground with a meat mincer pass through a grinder with 0.5 mm (Hanchen, Guangzhou, China) before being stored in a refrigerator (REVCO, California, USA) at 0 \({}^{\circ}\)C. Three different sausage formulations were prepared with varying levels of seaweed included (2%, 4%, and 6%) for each. One batch of sausages was prepared without any seaweed (0% seaweed) as a control. In total, there are nine treatments and one control. The sausage preparation followed the formulations described by [18], and the experimental design and compositions are given in Table 2.  
The chicken meat was comminuted in a chilled cutter for 1 min. Salt was dissolved in ice water, and the seaweed powder was dispersed, and the mixture was added to the ground meat and mixed again for another 1 min. Other ingredients, such as chicken fat, soy protein isolate, potato starch, and spices, were added simultaneously and mixed for 1 min. After that, the meat batter was homogenised under vacuum for 3 min. A temperature probe was used to monitor the batter temperature, which was maintained below 15 \({}^{\circ}\)C throughout batter preparation. The meat batter was then stuffed into a cellulose casing (2.5 cm diameter). Finally, the chicken sausage was cooked in a water bath (80 \({}^{\circ}\)C) for 30 min. The cooked sausage was cooled in cool water (<8 \({}^{\circ}\)C) for 30 min. The cooked sausage sample was stored at 4 \(\pm\) 1.00 \({}^{\circ}\)C overnight before further analysis [19].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Characteristics**} & \multicolumn{2}{c}{_Kappaphycus_} & _Sargassum_ & _Caulerpa lentiliffra_ \\  & _alvarezii_ (KA) & _polycystum_ (SP) & **(CL)** \\ \hline Moisture content, \% & 16.67 \(\pm\) 0.20 \({}^{\text{A}}\) & 15.28 \(\pm\) 0.01 \({}^{\text{B}}\) & 11.91 \(\pm\) 0.01 \({}^{\text{C}}\) \\ Ash content, \% & 33.99 \(\pm\) 0.39 \({}^{\text{A}}\) & 34.12 \(\pm\) 0.21 \({}^{\text{A}}\) & 32.70 \(\pm\) 1.65 \({}^{\text{A}}\) \\ Protein content, \% & 5.08 \(\pm\) 0.02 \({}^{\text{B}}\) & 5.20 \(\pm\) 0.02 \({}^{\text{B}}\) & 11.68 \(\pm\) 0.15 \({}^{\text{A}}\) \\ Fat content, \% & 1.26 \(\pm\) 0.04 \({}^{\text{B}}\) & 0.24 \(\pm\) 0.10 \({}^{\text{B}}\) & 2.88 \(\pm\) 0.05 \({}^{\text{A}}\) \\ Total dietaryfiber, \% & 24.79 \(\pm\) 0.58 \({}^{\text{B}}\) & 38.05 \(\pm\) 0.21 \({}^{\text{A}}\) & 34.42 \(\pm\) 0.41 \({}^{\text{B}}\) \\ Total phenolic content & & 1.65 \(\pm\) 0.06 \({}^{\text{B}}\) & 2.25 \(\pm\) 0.06 \({}^{\text{B}}\) & 7.18 \(\pm\) 0.66 \({}^{\text{A}}\) \\ (mg GAE/g) & & & & \\ DPPH (SA\%) & 52.40 \(\pm\) 0.30 \({}^{\text{C}}\) & 54.29 \(\pm\) 0.06 \({}^{\text{B}}\) & 57.22 \(\pm\) 0.91 \({}^{\text{A}}\) \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation in the same row with different superscript alphabets (A-C) indicates there are significant differences (\(p<0.05\)).  
\end{table}
Table 1: Chemical composition and phenolic content of _Kappaphycus alvarezii_ (KA), _Sargassum polycystum_ (SP), and _Caulerpa lentiliffra_ (CL) seaweed.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Ingrediients**} & \multicolumn{3}{c}{**Treatments (g/100 g)**} \\ \cline{2-4}  & **Control** & **F2** & **F4** & **F6** \\ \hline Chicken meat & 65 & 65 & 65 & 65 \\ Fat & 10 & 10 & 10 & 10 \\ Ice water & 14.9 & 14.9 & 14.9 & 14.9 \\ Isolate soy & 5 & 5 & 5 & 5 \\ protein & 3 & 3 & 3 & 3 \\ Pótato starch & 1.5 & 1.5 & 1.5 & 1.5 \\ Salt & 0.6 & 06 & 0.6 & 0.6 \\ Total & 100 & 100 & 100 & 100 \\ KA & 0 & 2 & 4 & 6 \\ SP & 0 & 2 & 4 & 6 \\ CL & 0 & 2 & 4 & 6 \\ \hline \hline \end{tabular} Control (without seaweed); F2 (added 2% seaweed); F4 (added 4% seaweed); F6 (added 6% seaweed).  
\end{table}
Table 2: Chicken sausage formulations.