Use of lipids of Chlorella microalgae in poultry meat marinades and sauces recipes
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The aim of this study is to develop formulations and technologies for fermented poultry meat products with the addition of whey and lipid extracts obtained from Chlorella microalgae. Lyophilized microalgal biomass was obtained from cell suspensions of Chlorella sorokiniana (strain 211-8k) cultivated in a closed photobioreactor under laboratory conditions. For the cell wall disintegration, the biomass samples were homogenized using a high-speed homogenizer at 10,000 vol min-1 for 5 minutes. The lipid extraction was performed on a Sohxlet apparatus Buchi E-812 SOX with the solvent extraction system ethanol: n-hexane (1: 9). The higher fatty acids composition of the obtained microalgal lipid extracts was determined by gas chromatography with flame-ionization detection using nitrogen as a carrier gas. The ω-3 and ω-6 content represented 26.59% and 19.05% respectively, which indicates that these lipid extracts have high nutritional values. The curd whey was obtained from cow's milk of summer and winter production from 2017 to 2018 (Lomonosov district auxiliary farm, Leningrad region); and lyophilized Direct Vat Set (DVS) cultures (Ch. Hansen, Denmark). The organic acids and carbohydrate content in the serum was determined by ion-exclusion HPLC. The FD-DVS CHN-19 culture was selected to produce a serum with improved organoleptic characteristics and a lower propionic acid content (0.01 g L -1 ). To obtain an optimal ω-3 / ω-6 ratio, a phyto-additive mixture based on sunflower oil and lipid extracts from C. sorokiniana microalgae at a ratio of 5–10: 1 is proposed to be used in recipes and technologies of sauces and marinades. It is established that the use of curd whey marinades allow to increase the water-holding capacity (WHC) by 6−8% and to reduce losses during heat treatment of poultry meat from 2 to 11%.