The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage

The influence of water extracts of Spirulina platensis and Chlorella vulgaris (1%) on sensory, chemical and microbiological changes was investigated in vacuum packaged sardine fillets at 4 ± 1 °C for 15 days. Mineral content and bioactive chemical components of microalgae samples were also detected by ICP-MS and GC–MS, respectively. The results showed that S. platensis and C. vulgaris were rich in mineral. Main components in the extracts of C. vulgaris and S. platensis were 3,5-dichloro-6- nitrocholestane (31.74%) and dioctylamine (67.64%), respectively. The extracts prolonged sensorial shelf life of sardine for 3 days although S. platensis group was more preffered than C. vulgaris. These microalgae extracts delayed lipid oxidation and inhibited bacterial growth apart from Gram-positive lactic acid bacteria in sardine meat. The study result revelaed that both extracts can be used as antioxidant and antimicrobial additives to maintain sensory characteristic of sardine fish.