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

• Published in: Meat science Vol. 198; p. 109123
• Main Authors: Bošković Cabrol, Marija, Glišić, Milica, Baltić, Milan, Jovanović, Dragoljub, Silađi, Čaba, Simunović, Stefan, Tomašević, Igor, Raymundo, Anabela
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-04-2023
• Subjects: Amino acids; Animals; Carotenoids; Chlorella vulgaris; Clean label; Honey; Meat emulsions; Microalgae; Nutritive Value; Pork Meat; PUFA; Red Meat; Swine; Amino acids; Microalgae; Meat emulsions; Carotenoids; PUFA; Clean label
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109123

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.
•Frankfurters were produced with chlorophyll-deficient mutants Chlorella vulgaris.•Microalgae inclusion resulted in a healthier lipid formulation of frankfurters.•The contents of most minerals were higher in frankfurters fortified with C. vulgaris.•Frankfurters with microalgae addition showed the same TBARS as a control.•Honey and white C. vulgaris incorporated expressed antimicrobial effect.