Research Article
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.
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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. |