The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage


ÖZOĞUL İ. , KÜLEY E. , DURMUŞ M. , ÖZOĞUL Y. , Polat A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2020
  • Doi Number: 10.1007/s11694-020-00729-1
  • Title of Journal : JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Keywords: Sardine, Spirulina platensis, Chlorella vulgaris, Antioxidants, Antimicrobials, ANTIMICROBIAL ACTIVE-SUBSTANCE, ANTIBACTERIAL ACTIVITY, ANTIINFLAMMATORY PROPERTIES, ANTIOXIDANT, ACID, ROSEMARY, BACTERIA, OIL

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 degrees 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.