| Autor: |
Özogul, İlyas, Kuley, Esmeray, Durmus, Mustafa, Özogul, Yesim, Polat, Abdurrahman |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Apr2021, Vol. 15 Issue 2, p1327-1340, 14p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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