 This study examined the effects of including seaweed, copapacus alverisi, in chicken patties to reduce their sodium content while maintaining their texture and flavor. Results showed that the addition of seaweed resulted in a decrease in cooking loss and water holding capacity, which led to a decrease in shrinkage of the diameter and thickness of the patties. Seaweed also increased the hardness, chewiness, cohesiveness, and elasticity of the patties, resulting in a more desirable texture. Furthermore, the addition of seaweed to reduce sodium patties increased their water holding capacity, making them less likely to dry out during cooking. Finally, the addition of seaweed to reduce sodium patties resulted in a better overall acceptance compared to the control, suggesting that it could be a viable alternative for reducing sodium intake without sacrificing taste. This article was authored by Walinopindi, Linweiqin, Neuralshira Suleiman and others.