The fifth dimension of the taste in Spirulina platensis feed. Study on the influence of monosodium glutamate in the development and composition of the Spirulina platensis algae

• Main Authors: Ştefan MANEA, Gabriela VLĂSCEANU, Gabriela IORDĂCHESCU, Alina DUNE
• Format: Article
• Language: English
• Published: Galati University Press 2010-12-01
• Series: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
• Subjects: umami; monosodium glutamate; Spirulina platensis
• Online Access: http://www.ann.ugal.ro/tpa/Anale%202010/vol%202/Full%20paper%20GIordachescu.pdf

Food additives have become a way of life, creating pleasure and food request. But from the point of view of health promotion, it is necessary to demonstrate the risks and find out new possibilities for a good sensorial aspect of the food. This would apply especially in the case of long-term consumption, or in some particular conditions (allergies to different ingredients which appear more often to consumers). Cheap products are manufactured by using E-dangerous. The explanation is simple: the natural E extracted from various fruits and vegetables are very expensive. The study wants to demonstrate that the monosodium glutamate (MSG) into the culture medium of plantscan affect their healthiness. Spirulina platensis has the same type of amino acids as humans and this is why it has been chosen as an experiment plant. Four samples obtained from the Spirulina’s culturemedium were studied: one blank and three with 0.2%, 0.4% and respectively 0.6% MSG in the culture medium. The mineral content was evaluated using the Atomic Absorption Spectroscopy (AAS) and a rapid increase of calcium and magnesium content was registered for the sample with the biggest amount of MSG. The structure of the filaments and the cells appearance were evaluated microscopically. There were changes identified in the structure after three days of cultivating. Also, the sample with 0.6% MSG presented dead cells and the ones which were still alive had profound changes in form and structure.