Determination of the effects of Chlamydomonas reinhardtii microalgae on the nutritional and functional properties of myofibrillar protein concentrate obtained from sardine fish (Sardina pilchardus) using the isoelectric solubilization-precipitation method
Project no. 22931 · Status: Kapanmış (Yayın bekleniyor) · 2021
Summary
<p>In this study, the growth characteristics, carbohydrate, protein, lipid, fatty acid profiles, EDX, and FTIR properties of the <em>Chlamydomonas reinhardtii</em> species grown under photoautotrophic and mixotrophic culture conditions were determined. TAP (Tris-Acetate-Phosphate) culture medium was used for photoautotrophic conditions, while methanol at different concentrations (25 mM, 50 mM, 75 mM, and 100 mM) was added to the TAP culture medium for mixotrophic conditions. The microalgal biomass produced in the culture medium containing 25 mM methanol, where the best results were obtained, was lyophilized and added to sardine (<em>Sardina pilchardus</em>) minced fish at different ratios (0.05% and 0.1%) as algal powder.</p><p>The effect of adding <em>C. reinhardtii</em> algal powder to the minced sardine and the storage of the mixture in frozen conditions was monitored. For this purpose, <em>C. reinhardtii</em> algal powder was added at different ratios to minced sardine fish, and 100-gram blocks were obtained and packaged in polyethylene bags. The control group consisted of minced sardine fish packaged in 100-gram polyethylene bags without the addition of algae. The algal-added blocks were stored at -18°C for 3 months. During the trials, DPPH (1,1-Diphenyl-2-picrylhydrazyl radical) inhibition, total flavonoid content, and phenolic compound content were determined. The effect of algal powder addition on sardine mince was evaluated at monthly. The best results were obtained in the group with 0.05% algal powder addition in terms of optimum conditions. Moreover, slight color changes were observed during frozen storage. It was also noted that the addition of <em>C. reinhardtii</em> increased the omega-3 fatty acid content of the minced sardine fish.</p><p>Functional products such as fish meatballs, burgers, coated products, etc., can be produced using algal-added sardine mince. The results of this project are expected to contribute significantly to future research in this field.</p>