PHYSICO-CHEMICAL, ANTIOXIDANT AND SENSORY EVALUATION OF SPIRULINA-ENRICHED DRY-FERMENTED SAUSAGES WITH PROTECTIVE MICROBIAL CULTURES ADDITION

Abstract

Modern dietary preferences increasingly emphasize the incorporation of health-promoting components into conventional foods. Dry-fermented meat products, appreciated for their sensory attributes and prolonged shelf life supported by a higher microbial stability, present a suitable platform for functional enhancement. Spirulina (Arthrospira platensis), a cyanobacteria recognized for its rich nutritional profile, has shown potential as a valuable additive. This study evaluated the effect of adding spirulina powder at levels of 1% and 3% into dry-fermented sausages. This addition led to an increase in protein content of the sausages (p≤0.05). It was initially assumed that the pH would decrease due to the prebiotic effect of spirulina, which was expected to promote the growth of lactic acid bacteria and thus enhance lactic acid production. However, this hypothesis was not confirmed (p≥0.05), and no significant increase in lactic acid bacteria growth was observed either (p≥0.05). Colour measurements showed a greener colour in products with increasing amounts of spirulina (p≤0.05). Sensory analysis revealed that the acceptability of the product decreased with higher levels of spirulina addition (p≥0.05). These findings indicate that while spirulina can enhance the nutritional value of dry-fermented sausages, its addition should be balanced to ensure consumer’s satisfaction. The addition of spirulina did not enhance the antioxidant capacity of the final product, which may be attributed to the low antioxidant potential of spirulina used in this study. As a result, no significant differences were found among the samples (p≥0.05).