Effect of Methanolic Extract from the Multicellular Alga Caulerpa sertularoides on Qualitative and Sensory Properties of Rainbow Trout Minced Meat at 4 ± °C

This study aimed to determine the percentage of antioxidant activity and to evaluate a methanolic extract from the multicellular alga Caulerpa sertularoides and its application on the qualitative and sensory characteristics of Oncorhynchus mykiss minced meat at 4 ± °C. According to the percentage of antioxidant activity of the algal methanolic extract, five groups of O. mykiss minced meat were prepared including a control group and samples containing 0.5 and 1% of the algal extract and then tested on days 1, 7, and 14. Results showed that pH levels decreased significantly in the control sample over time (P < 0.05) and the samples containing the algal extract showed the highest stability in pH on day 7, which significantly prevented pH changes on day 14 (P < 0.05). Similar to pH, the extract effects were also assessed on changes in acidity. The use of 1% C. sertularoides extracts significantly inhibited peroxide production on days 7 and 14. The amount of TVB-N showed no significant changes between experimental groups, but its numerical value was lower (1%) in the sample containing the algal extract. The TBARS index increased significantly in the control sample compared to the treatment groups (P < 0.05). The values ​​of crude fat and moisture content in the samples did not show significant changes in the experimental days (P > 0.05). Considering the benefits of natural antioxidants, the availability, and the low cost of containing sources, as well as the proven disadvantages of synthetic antioxidants, it is recommended to take necessary measures to replace natural antioxidants.