THE EFFECT OF ASTAXANTHIN EXTRACTED FROM Haematococcus pluvialis ON QUALITY OF THE COMMON CUTTLEFISH (Sepia officinalis) MARINADE

Project no. 22502 · Status: Kapanmış · 2021

Summary

In this study, Subye (Sepia officinalis), a member of the Cephalopoda family, was used as the study raw material, since its mantle is a species rich in total lipids in fatty acids and polyunsaturated fatty acids. After boiling the thawed fish, marinades were prepared according to the groups in the method section. Astaxanthin pigment extracted from Haematococcus pluvialis microalgae was added to the marination in terms of antioxidant properties of garlic and parsley, and changes in quality parameters were observed in the groups produced with different formulations. Sensory (Appearance, Smell, Taste, Texture), microbiological (Mold-Yeast, Lactic acid, Total mesophilic aerobic bacteria, Total Psychrotrophic bacteria, Coliform, Fecal Coliform, Staphylococcus aureus, Enterobactericeae) and chemical analyzes (pH, TVB-N,TBARS, Crude Oil, Crude Ash, Moisture, Acid, Salt, Color) were repeated at 1-month intervals for 4 months. Fatty acid composition and Antioxidant Capacity Determination Analyzes were analyzed in 2 periods, at the beginning and end of the storage period. The effect on the product quality, depending on the storage periods of the experimental groups, which were stored at 4 °C immediately after production, was determined. Statistically significant changes were observed in chemical, physical, microbiological and sensory values (p<0.05). It has been seen that marination is more suitable for foods enriched by using different compounds. It was determined that the products did not deteriorate chemically, microbiologically and sensorially, and the groups with astaxanthin added were richer in terms of fatty acid composition. In addition, at the end of the storage period, it was determined that the astaxanthin added groups had more antioxidant activity than the control groups. In terms of all parameters, the results in all groups remained below the consumability limit value during the study period.

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