A study on the use of Spirulina sp microalgae powder in anchovy based products.
Project no. 21434 · Status: Kapanmış · 2019
Summary
Spirulina sp. It is an important source of protein that contains all essential amino acids. It has a low amount of fat and calories. It has become a well-known functional food, especially due to its high vitamin B12 content. It is produced commercially. It is available in the food industry for supplement purposes. This microalga is important for human health, antioxidant, immunomodulator and anti-inflammatory activities are important. Spirulina sp. Changes in nutritional value were observed by adding microalgae powder form to different products. In this study, fish balls were produced from minced fish prepared without adding algae powder and anchovy minced algae powder added in different proportions. Fish balls were frozen at -40 ° C and stored at -18 ° C in cardboard boxes. The quality of the fish balls with algae was monitored with the analysis determined in monthly periods during the 1.5-month storage period.