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

Table 6

Color analysis of different samples of fish burger powder by evaluating classical and polar coordinates.

	Control	1%	1%	1%
	Burger	J. adhaerens Burger	C. compressa burger	Combination burger

Three fish burgers (100 g) were prepared for each formulation (control and with different concentrations of algae powder).
Control vs. (1% J. adhaerens, 1% C. compressa and 1% combination burger): < 0.05. (, , and ) are classical coordinates; (, , and ) shows polar coordinates.
represents lightness, represents redness, represents yellowness.