Evaluation of minced beef quality fortified with edible microalgae species during cryogenic storage

The aim of this study is to evaluate the effect of some microalgae species adding with different forms on minced beef meat shelf life during cryogenic storage for 13 days. Chlorella vulgaris and Arthrospira platensis are chosen because of their safety and high nutritional value. Microalgae nanoparticles with their different forms have been prepared by using emulsification solvent evaporation method. Thiobarbituric acid (TBA), total volatile nitrogen (TVN) and microbial growth activity as spoilage indicator were evaluated. The results recorded the highest antioxidants content related to 147.03 mg gallic acid/D.W. extract total phenolics and 186.8 µg quercetin/ D.W. extract total flavonoids for C. vulgaris nano-form extract (S8) and A. platensis nano-form extract (S6), respectively. Lowest content of TBA and TVN for samples of S8, S6, C. vulgaris nano-form powder (S7) and A. platensis nano-form powder (S5) were (0.81 and 17.80), (0.86 and 18.20), (0.92 and 18.90) and (0.98 mg/kg and 18.6 mg/100 g), respectively at end of the storage period. The metabolites based on gas chromatography-mass spectrometry were determined for S4, S6, and S8. The extract of C. vulgaris and its nano-form is rich in the oxygenated compounds, representing 87.37 and 89.88 %, respectively. The study illustrated that using of the nanotechnology for powder and extract microalgae species extends the minced beef meat shelf life during cryopreservation for 13 days at 4 °C ± 1.