Study of the Antibacterial and Antioxidative Effects of Chlorella vulgaris Algae Extract on the Quality of Rainbow Trout during Storage at 4 ° C

Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and neutral pH. Accordingly, natural preservatives are employed to delay the spoilage and increase the shelf life of fish. The aim of this research is to study the antibacterial and antioxidative effects of Chlorella vulgaris algae extract on the quality of rainbow trout during storage at 4 °C.
In this study, trout fillets were treated with 4 concentrations of algae extract (0, 0.1, 0.2 and 0.3 %), then they were subjected to chemical (PV, TBA, TVB-N, pH), microbial tests (total count, psychrotrophs count) and sensory evaluation during 9 days of storage at 4 °C at 0, 3, 6 and 9 day intervals.
Based on the results obtained, the levels of lipid oxidation and microbial degradation were significantly lower in the fish treated with algae extract than the control sample. According to sensory analysis results, treatments with algae extract had better quality as compared to other treatments at the last day of storage.
The findings indicated that Chlorella vulgaris extract exerted antioxidant and antibacterial effects on rainbow trout during storage and increased the shelf life.