Platensis and Chlorella Vulgaris extracts on sardine (Sardinella aurita) fillets stored at chill temperature (4±1ºc)

In this study, the influence of water extracts of Spirulina plantensis and Chlorella vulgaris (1%) on sensory (raw ve cooked), chemical (fatty acids, TVB-N, TBA, PV, FFA, pH, ammonia and biogenic amine) and microbiological (total aerobic mesophilic and psychrophilic viable count, colifrom and lactic acid bacteria count and presence of food-borne pathogens) changes was investigated in vacuum packaged sardine fillets stored at 4±1 ºC. Main components in extracts of Chlorella and Spirulina were 3,5-dichloro-6-nitrocholestane (31.19%) and dioctylamine (67.64%), respectively. The study result showed sensory shelf life of 6 days for control, and 9 days for Spirulina and Chlorella groups. Upper TVB- N limit of 35 mg/100 g was exceed at 11, 13 and 15 day, for control, Chlorella and Spirulina group respectively. Initial TBA value was 0.51 mg MDA/kg and remained below 3 mg MDA/kg for all group during storage periods. Spirulina and Chlorella groups had lower content of PV than that of control during storage. Main biogenic amines found sardine fillets were putrescine, cadeverine, histamine, tyramine and TMA. The highest histamine accumulation was observed for control group at the end of storage period, with value of 54.18 mg/100g. The microbiological limit value of 7 log cfu/g was reached at 13 days for control and Spirulina group. As a result, the extracts used prevented lipit oxidation and induced lower bacterial load in sardine fillets.