White and honey chlorella vulgaris: sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
Abstract
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.
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Inclusion of white Chlorella in frankfurter-type sausages enriched the nutritional profile, increasing protein content, dietary fiber, minerals (calcium, potassium, phosphorus, zinc), and PUFAs, without significantly compromising technological quality.
“A study conducted by Cabrol et al. (2023) demonstrated that the inclusion of this microalga in frankfurter-type sausages enriched the nutritional profile of the product, increasing protein content, dietary fiber, minerals (calcium, potassium, phosphorus, and zinc), and polyunsaturated fatty acids (PUFAs), without significantly compromising its technological quality.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Cabrol et al., 2023
In Cabrol et al. (2023), frankfurter-type sausages with white Chlorella received favorable acceptance from 20 panel participants despite subtle changes in color and texture.
“The most noteworthy finding, however, was sensory: even with subtle changes in color and texture, the samples received favorable acceptance from 20 panel participants.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Cabrol et al., 2023
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Emerging Applications of Chlorella sp. and Spirulina (Arthrospira) sp.
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Microalgae biotechnology and its role in sustainable and healthy food design
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- Authors
- Bošković Cabrol, M., Glišić, M., Baltić, M., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I., & Raymundo, A.
- Affiliations
- University of Belgrade (RS)
- Institut za higijenu i tehnologiju mesa (RS)
- University of Lisbon (PT)
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2023-04
- Volume
- 198
- Pages
- 109123
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W4317521102
- Cited by
- 34
- References
- 128
- Citations by year
- 2026: 6 · 2025: 12 · 2024: 14 · 2023: 2
- FWCI
- 5.95
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Meat Science (publishedVersion)
- PubMed (publishedVersion)
- Veterinar – Repository of the Faculty of Veterinary Medicine, University of Belgrade (University of Belgrade, Faculty of Veterinary Medicine) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
- Keywords
- Chlorella vulgaris, chlorophyll-deficient mutants, PUFA/SFA ratio, n-6/n-3 ratio, lipid oxidation, mineral content, sensory acceptability, meat color, microbiological quality, sustainable food ingredients
- MeSH terms
- Red Meat, Pork Meat, Animals, Honey, Nutritive Value, Swine, Chlorella vulgaris
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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