THE USE OF MICROALGAE SPIRULINA FOR QUALITY ENRICHMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
Kurmanbekova A. Tayeva A. Starkutė V. Mockus E. Mozurienė E. Klupšaitė D. Tolpeznikaitė E. Bartkienė E.
2024Lietuvos Veterinarijos Akademija
Veterinarija ir Zootechnika
2024#82(1)109 - 109 pp.
Spirulina, as a potential source of bioactive compounds, is widely used in the production of various dietary supplements, nutraceuticals, and pharmaceuticals. However, these forms are not acceptable to all consumer groups. Therefore, the use of this valuable raw material to enrich traditional products would be very promising. Also, considering the growing problem of malnutrition, especially among children and adolescents, it would be appropriate to enrich ready-to-cook minced chicken meat products (RCMP) with Spirulina, not only to provide them with a greater added value but also to impart acceptable unique sensory properties. The aim of this study was to evaluate the influence of microalgae Spirulina addition on the quality parameters (overall acceptability, colour coordinates, dry matter, pH, cooking loss, intramuscular fat, protein and ash content, amino acids (AA), gamma-aminobutyric acid (GABA), biogenic amine (BA) contents, fatty acid (FA) profile, and malondialdehyde concentration) of RCMP. Lyophilised Spirulina powder (content per 100 g: sodium 1.1 g, total carbohydrates 30.3 g, proteins 60.6 g, calcium 151.5 mg, potassium 1.7 mg, iron 48.5 mg) was provided by Now Foods Company (Illinois, USA). Fresh chicken meat breast was obtained from JSC “Vilniaus paukštynas” (Kaišiadorys, Lithuania). Meat was minced and mixed (separately) with 2% of salt and different quantities of Spirulina powder (1%, 2%, 3%, 4%, 5%, and 6%). Control samples were prepared using minced meat without the addition of Spirulina powder. The RCMP weight was 25 g each. Non-treated and thermally treated (cooked in 100°C water for 10 min) RCMP samples were subjected to analyses. It was established that RCMP prepared with 1%, 2%, 3%, 4%, and 5% of Spirulina showed similar overall acceptability as control ones, despite the fact that RCMP prepared with Spirulina showed intensive green colour (-a* (greenness) coordinates ranged from −6.13 to −8.36 National Bureau of Standards units). Most of the RCMP with Spirulina showed lower cooking loss; however, other technological parameters were similar to those of control samples. The analysis of free non-essential and essential AA concentrations in RCMP showed that, by increasing Spirulina content in RCMP, in most cases, free AA concentration in thermally treated RCMP was found higher, in comparison with control samples. However, significant differences between GABA concentration in RCMP were not established. Thermally treated RCMP enriched with 4%, 5%, and 6% of Spirulina showed significantly lower spermine concentration, in comparison with control ones. Also, thermally treated RCMP with Spirulina showed a significantly lower malondialdehyde concentration; however, differences between FA profiles were not established. Finally, it can be stated, that 1%, 2%, 3%, 4%, and 5% of Spirulina can be recommended for RCMP enrichment.
amino acids , chicken meat , overall acceptability , Spirulina
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Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Kazakhstan
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Lithuania
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Lithuania
Department of Food Safety and Quality
Institute of Animal Rearing Technologies
Department of Food Safety and Quality
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