Abstract
The influence of water extracts of Spirulina platensis and Chlorella vulgaris (1%) on sensory, chemical and microbiological changes was investigated in vacuum packaged sardine fillets at 4 ± 1 °C for 15 days. Mineral content and bioactive chemical components of microalgae samples were also detected by ICP-MS and GC–MS, respectively. The results showed that S. platensis and C. vulgaris were rich in mineral. Main components in the extracts of C. vulgaris and S. platensis were 3,5-dichloro-6- nitrocholestane (31.74%) and dioctylamine (67.64%), respectively. The extracts prolonged sensorial shelf life of sardine for 3 days although S. platensis group was more preffered than C. vulgaris. These microalgae extracts delayed lipid oxidation and inhibited bacterial growth apart from Gram-positive lactic acid bacteria in sardine meat. The study result revelaed that both extracts can be used as antioxidant and antimicrobial additives to maintain sensory characteristic of sardine fish.
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The project was financially supported by the Scientific Research Projects Unit of Cukurova University (FDK-2015-4059). The authors would like to thank for their financial support.
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Özogul, İ., Kuley, E., Durmus, M. et al. The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage. Food Measure 15, 1327–1340 (2021). https://doi.org/10.1007/s11694-020-00729-1
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DOI: https://doi.org/10.1007/s11694-020-00729-1