Abstract
Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork meat during refrigerated storage (7days). Obtained data revealed that DPPH scavenging activity of the extract at the concentration of 0.45g/kg of meat was as high as 85%. Moreover, application of higher extract doses (0.3 and 0.45g/kg) delayed lipids oxidation (lower TBARS value than control) and improved colour stability (increased a* colour parameter). Additionally, usage of 0.3 and 0.45g/kg had a positive effect on meat acceptance declared by consumers' at the final day of storage. However, the extract of H. pluvialis had no antimicrobial or antioxidative activity against myoglobin oxidation.
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