Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)

Table 2

Yields of steps of burger preparation.

Barbel size	Category	Category	Category
Yields ()
After heading	79.88 ± 0.68	78.46 ± 1.76	78.48 ± 1.61
After evisceration and flaking	56.35 ± 0.85	60.14 ± 0.25	65.31 ± 0.7
After fileting	39.45 ± 0.15	39.99 ± 1.07	44.05 ± 0.67
Total yields of fish fillets transformation steps ()
Total flesh yield	41.16 ± 1.92
Minced flesh yields	37.56 ± 1.81
Burger	34.52 ± 1.92

fish are classified into 3 size categories (small (730 ± 20 g), medium (1341 ± 60 g), or large (2110 ± 85 g)) based on their weight.
(%) All the yields of the different stages are calculated in grams of meat obtained after each stage with respect to the initial weight of fish.
Category 1 versus Category 2: P < 0.05.
Category 1 versus Category 3: P < 0.05.
Category 2 versus Category 3: P < 0.05.