## 1 Introduction  
Meat and meat products offer numerous nutritional values, providing a good source of high-quality protein, fat-soluble vitamins, minerals, and essential fatty acids. It is a core part of the human diet; thus, good-quality meat products are crucial for a healthy, balanced diet [1]. However, they also contain components that may enhance the risk of major degenerative and chronic diseases such as heart disease and cancer when consumed in inappropriate quantities [2]. The growing interest in the relationship between diet and health, combined with consumer demand for healthy, nutritious foods with other health promoting functions, led to the development of functional foods, which presents a challenge for the meat industry's future. Generally, reformulation has been widely used to remove, reduce, increase, add, and replace different bioactive components and obtain specific meat-based formulations with particular attributes that fulfill the health-promoting properties [3]. Healthier meat products have been prepared using a variety of ingredients, primarily of plant origins, such as soy, walnut, oils, rice, wheat, and carrot, to improve fat content, incorporate antioxidants, prebiotics, and dietary fiber [4]. In this sense, marine plants such as seaweeds offer interesting new avenues for exploration. Seaweeds have been incorporated in the diets of coastal cultures for centuries; however, the limited acceptance of seaweed-dominant foods in Western diets may be attributed to expectations of undesirable sensory characteristics, compounded by the lack of familiarity [5]. Despite the current consumption and accessibility to seaweed, the unfamiliar novel food can benefit from rising consumer trends such as flexitarian diets. Seaweeds have been very attractive to consumers as they provide low-calorie content with a high level of significant nutrients. Seaweeds by dry weight are an abundant source of protein, ranging from 6.5-24.4% and low percentages of lipids (about 1%) [6]. Interestingly, these algae possessed high polyunsaturated fatty acids (PUFAs), although they contained low lipid levels. Additionally, seaweeds are roughly 50% carbohydrates by dry weight [7], a rich source of fiber [8], and a significant amount of vitamins A, C, and E [9]. The most prominent macrominerals in seaweeds include sodium, calcium, and potassium, while the microminerals include iron, nickel, cobalt, copper, and manganese [10]. In food manufacturing, seaweed is often incorporated into processed food products, where it serves as a texturing agent and stabilizer [11]. In a previous study, adding _Ascophyllum nodosum_ and _Chondrus crispus_ to whole-wheat bread at 4% and 2% levels, respectively, resulted in the highest ash and total dietary fiber with no aftertaste, soft and chewy texture [12]. Seaweed powder (_Kappadhycus alvarezii_) was incorporated with wheat flour to produce muffins. The authors found that an increase in the seaweed component reduced the muffin height, volume, and specific volume [13]. When the liquid extract and puree-like mixture of _Laminaria ochroleuca_ were added in gluten-free pasta, it was found that the formulated pasta had similar mechanical and texture characteristics to the control [14]. Furthermore, _Sargassum polycystum_ ethanol extract acts as an antibacterial compound similar to chlorine water in the _Tilapia_ filler [15]. Despite nutritional, physicochemical, and textural advantages that present edible seaweeds, so far, their applications in the meat sector to design functional meat products with promising health benefits has been little explored. Furthermore, the presence of heavy metals such as mercury at high concentrations in seaweed could limit its use. Hence, this study aimed to evaluate the effects of three types of seaweed, namely, _K. alvarezii_ (KA), _S. polycystum_ (SP), and _C. lentilifira_ (CL), at different inclusion levels, on the physicochemical properties and lipid oxidation of chicken sausages.