White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
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2023
Authors
Bošković Cabrol, Marija![](/themes/MirageVeterinar/images/orcid.png)
Glišić, Milica
![](/themes/MirageVeterinar/images/orcid.png)
Baltić, Milan Ž.
![](/themes/MirageVeterinar/images/orcid.png)
Jovanović, Dragoljub
![](/themes/MirageVeterinar/images/orcid.png)
Silađi, Čaba
Simunović, Stefan
![](/themes/MirageVeterinar/images/orcid.png)
Tomašević, Igor
Raymundo, Anabela
Article (Published version)
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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 sto...rage. 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 / PUFASource:
Meat Science, 2023, 198, 109123-Publisher:
- Elsevier
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
- LEAF funded by the Fundaçao para a Ciencia e a Tecnologia (FCT, Lis- bon, Portugal) in the form of grant reference UID/04129/2020.
- Agencia Nacional de Inovaçao (Portugal) through the project cLabel+ (PO CI/ANI/46080/2019).
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Fakultet veterinarske medicineTY - JOUR AU - Bošković Cabrol, Marija AU - Glišić, Milica AU - Baltić, Milan Ž. AU - Jovanović, Dragoljub AU - Silađi, Čaba AU - Simunović, Stefan AU - Tomašević, Igor AU - Raymundo, Anabela PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2543 AB - 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. PB - Elsevier T2 - Meat Science T1 - White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality VL - 198 SP - 109123 DO - 10.1016/j.meatsci.2023.109123 ER -
@article{ author = "Bošković Cabrol, Marija and Glišić, Milica and Baltić, Milan Ž. and Jovanović, Dragoljub and Silađi, Čaba and Simunović, Stefan and Tomašević, Igor and Raymundo, Anabela", year = "2023", 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.", publisher = "Elsevier", journal = "Meat Science", title = "White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality", volume = "198", pages = "109123", doi = "10.1016/j.meatsci.2023.109123" }
Bošković Cabrol, M., Glišić, M., Baltić, M. Ž., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I.,& Raymundo, A.. (2023). White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. in Meat Science Elsevier., 198, 109123. https://doi.org/10.1016/j.meatsci.2023.109123
Bošković Cabrol M, Glišić M, Baltić MŽ, Jovanović D, Silađi Č, Simunović S, Tomašević I, Raymundo A. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. in Meat Science. 2023;198:109123. doi:10.1016/j.meatsci.2023.109123 .
Bošković Cabrol, Marija, Glišić, Milica, Baltić, Milan Ž., Jovanović, Dragoljub, Silađi, Čaba, Simunović, Stefan, Tomašević, Igor, Raymundo, Anabela, "White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality" in Meat Science, 198 (2023):109123, https://doi.org/10.1016/j.meatsci.2023.109123 . .