White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

Marija Bošković Cabrol; Milica Glišić; Milan Baltić; Dragoljub Jovanović; Čaba Silađi; Stefan Simunović; Igor Tomašević; Anabela Raymundo

doi:10.1016/j.meatsci.2023.109123

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

Meat Sci. 2023 Apr:198:109123. doi: 10.1016/j.meatsci.2023.109123. Epub 2023 Jan 20.

Authors

Marija Bošković Cabrol¹, Milica Glišić², Milan Baltić², Dragoljub Jovanović³, Čaba Silađi⁴, Stefan Simunović⁴, Igor Tomašević⁵, Anabela Raymundo⁶

Affiliations

¹ Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia. Electronic address: marijaboskovic116@gmail.com.
² Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia.
³ Department of Animal Nutrition, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia.
⁴ Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia.
⁵ German Institute of Food Technologies (DIL), Quackenbruck, Germany.
⁶ LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

PMID: 36702067
DOI: 10.1016/j.meatsci.2023.109123

Abstract

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.

Keywords: Amino acids; Carotenoids; Clean label; Meat emulsions; Microalgae; PUFA.

MeSH terms

Animals
Chlorella vulgaris*
Honey*
Nutritive Value
Pork Meat*
Red Meat*
Swine