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

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Atıf İçin Kopyala

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

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.15, sa.2, ss.1327-1340, 2021 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 15 Sayı: 2
• Basım Tarihi: 2021
• Doi Numarası: 10.1007/s11694-020-00729-1
• Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
• Sayfa Sayıları: ss.1327-1340
• Anahtar Kelimeler: Sardine, Spirulina platensis, Chlorella vulgaris, Antioxidants, Antimicrobials, ANTIMICROBIAL ACTIVE-SUBSTANCE, ANTIBACTERIAL ACTIVITY, ANTIINFLAMMATORY PROPERTIES, ANTIOXIDANT, ACID, ROSEMARY, BACTERIA, OIL
• Çukurova Üniversitesi Adresli: Evet

Özet

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.