Quality of catfish luncheon supplemented with marine algae (Ulva lactuca and Nannocholoropsis oculata) during frozen storage

Abstract

This study investigated the composition of marine algae (Ulva lactuca and Nannochloropsis oculata) and evaluated the effect of using their powders instead of wheat flour, as a good source of marine oil, fiber, chlorophyll, and gelling and thickening agents, on the quality of catfish luncheon product during three months of frozen storage. Addition of 10% of U. lactuca and. Nannochloropsis oculata powders to catfish luncheon decreased protein slightly (28.43 and 28.36%, respectively) while fat and caloric value were increased (P ≤ 0.05) with the addition of Nannochloropsis oculata (43.3% and 575.82 Kcal/ 100g) and decreased with the Ulva lactuca (38.51% and 539.63 Kcal/ 100g, respectively). TBARS values were still low (<1 mg MDA/Kg) while TVB-N decreased slightly in both supplemented catfish luncheon (9.89 and 16.14 mg/100g) compared with control. Lightness, redness and yellowness values were decreased (P≤ 0.05) in both supplemented catfish luncheon. Addition of Nannochloropsis oculata decreased hardness, gumminess and chewiness in catfish luncheon while the addition of Ulva lactuca increased these parameters. In most sensory properties, both supplemented catfish luncheon with algae had higher scores than control throughout 3 months of storage at -10±2°C. New catfish luncheon products formulated with algae had good microbial properties under frozen storage.