Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)
Table 1
The composition analysis of algae powder.
Items
C. compressa
J. adhaerens
Physical and functional properties
pH
6.91 ± 0.02
6.88 ± 0.01
0.35 ± 0.01
0.41 ± 0.02
35.71 ± 0.84
36.54 ± 0.18
3.85 ± 0.01
21.05 ± 0.21
11.74 ± 0.09
14.22 ± 0.23
WHC (g of water/g DW)
13.82 ± 0.52
9.57 ± 0.31
OHC (g of oil/g DW)
3.80 ± 0.26
2.20 ± 0.14
Chemical properties
Moisture (%)
10.87 ± 0.13
12.64 ± 0.24
Total solids (%)
89.13 ± 0.13
87.35 ± 0.24
Protein (%)
9.98 ± 0.19
9.81 ± 0.15
Crude fat (%)
2.80 ± 0.45
2.76 ± 0.51
Ash (%)
39.56 ± 0.14
36.83 ± 0.28
Total dietary fiber (%)
57. 33 ± 2.05
51.68 ± 1.36
Total sugar (%)
39.11 ± 1.78
34.54 ± 1.15
Neutral sugar (%)
28.06 ± 0.51
30.49 ± 0.22
Uronic acids (%)
11.05 ± 0.55
4.05 ± 0.43
Chlorophyll a (mg/g DW)
16.78 ± 0.42
12.44 ± 0.32
Carotenoids (mg/g DW)
6.85 ± 0.19
4.51 ± 0.42
Chlorophyll b (mg/g DW)
0.92 ± 0.07
0.50 ± 0.01
Scavenging activity (%)
97.33 ± 2.45
82.29 ± 1.98
Reducing power
1.47 ± 0.12
0.88 ± 0.09
Values are expressed as means ± standard deviations of triplicates. the DPPH scavenging activity and the reducing power were evaluated at a samples concentration of 10 mg/mL.
