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

Cabrol, Marija Bošković; Glišić, Milica; Baltić, Milan Ž.; Jovanović, Dragoljub; Silađi, Čaba; Simunovic, S; Tomašević, Igor; Raymundo, Anabela

doi:10.1016/j.meatsci.2023.109123

Cited by 10 publications

(19 citation statements)

References 111 publications

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“…Also, they have high dietary fiber content, which reduces moisture. In their most recent study, Bošković Cabrol et al [ 25 ] found that by incorporating 3% white Chlorella vulgaris (chlorophyll-deficient microalgae mutants) into frankfurters, the moisture content decreased by nearly 1%. Furthermore, the moisture content of chicken sausages, including 6% of three different seaweeds ( Kappaphycus alvarezii , Sargassum polycystum , and Caulerpa lentilifira ), was significantly lower [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the incorporation of low-fat algae decreased the lipid content in the products. White and honey Chlorella (3%) both showed the ability to reduce the fat content by more than 1% in frankfurters [ 25 ]. Additionally, a Sea tangle incorporation of only 1% into pork patties [ 22 ] and salt-reduced frankfurters [ 26 ] significantly decreased the fat content of the algal samples, while in breakfast sausages, it remained comparable ( p > 0.05) [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

“…Despite having a relatively low-fat content, integrating algae into meat products may still have positive effects on their fatty acid profile, attributed to their high content of polyunsaturated fatty acids [ 11 ]. From the reviewed literature, only one paper covered these parameters, and it was concluded that the frankfurters enriched with 3% of Chlorella vulgaris had higher contents of C18:2n-6, C18:3n-3, C18:3n-6 and lower amounts of C16:0 and C18:0 ( p < 0.05) [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…This can be explained by the higher protein content in Nori than in other types of seaweed [ 21 ]. White and honey Chlorella also increased the protein content of the frankfurters [ 25 ] ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

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Micro- and Macroalgae in Meat Products

Siladji,

Djordjevic,

Milijasevic

et al. 2024

Foods

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Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1–3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Micro- and Macroalgae in Meat Products

Siladji,

Djordjevic,

Milijasevic

et al. 2024

Foods

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“…Algae are considered a complete protein source because they provide all of the essential amino acids that the human body cannot produce (Tohamy et al, 2019). Building and repairing tissues, maintaining a strong immune system, and synthesising enzymes and hormones all require these amino acids (Cabrol et al, 2023).…”

Section: Protein Contentmentioning

confidence: 99%

Chemical Value Improvement Of Cheese By Adding Algae In Sulaymaniyah District

Abdalla¹

2023

OTS

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The purpose of this research was to examine how the addition of algae to cheese may enhance its chemical value in the Sulaymaniyah area. Nutritional value, flavor, and microbiological quality of algae-infused cheese were all evaluated. Protein and mineral content were found to be significantly increased, while fat and carbohydrate content were found to be substantially unaffected, when algae was added to cheese. According to sensory testing, the cheese infused with algae had a good scent and flavor and had a similar texture to regular cheese. No dangerous microorganisms were found in the microbial examination, further proving that the cheese infused with algae was safe to eat. Taken together, these results imply that incorporating algae into cheese is a viable option for increasing its nutritional content without sacrificing its flavor or safety.

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