ArticleThe aim of this study is to develop formulations and technologies for fermented poultry
meat products with the addition of whey and lipid extracts obtained from Chlorella microalgae.
Lyophilized microalgal biomass was obtained from cell suspensions of Chlorella sorokiniana
(strain 211-8k) cultivated in a closed photobioreactor under laboratory conditions. For the cell
wall disintegration, the biomass samples were homogenized using a high-speed homogenizer at
10,000 vol min-1
for 5 minutes. The lipid extraction was performed on a Sohxlet apparatus Buchi
E-812 SOX with the solvent extraction system ethanol: n-hexane (1: 9). The higher fatty acids
composition of the obtained microalgal lipid extracts was determined by gas chromatography
with flame-ionization detection using nitrogen as a carrier gas. The ω-3 and ω-6 content
represented 26.59% and 19.05% respectively, which indicates that these lipid extracts have high
nutritional values. The curd whey was obtained from cow's milk of summer and winter production
from 2017 to 2018 (Lomonosov district auxiliary farm, Leningrad region); and lyophilized Direct
Vat Set (DVS) cultures (Ch. Hansen, Denmark). The organic acids and carbohydrate content in
the serum was determined by ion-exclusion HPLC. The FD-DVS CHN-19 culture was selected
to produce a serum with improved organoleptic characteristics and a lower propionic acid content
(0.01 g L
-1
). To obtain an optimal ω-3 / ω-6 ratio, a phyto-additive mixture based on sunflower
oil and lipid extracts from C. sorokiniana microalgae at a ratio of 5–10: 1 is proposed to be used
in recipes and technologies of sauces and marinades. It is established that the use of curd whey
marinades allow to increase the water-holding capacity (WHC) by 6−8% and to reduce losses
during heat treatment of poultry meat from 2 to 11%