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

Table 3

Textural and sensory properties of control and algae-supplemented burgers.

	Control burger	0.5%	1%	1.5%	0.5%	1%	1.5%
		J. adhaerens Burger	J. adhaerens burger	J. adhaerens burger	C. compressa burger	C. compressa burger	C. compressa burger
Taste	8.25	8.02	7.90	5.78	8.06	7.96	6.04
Flavor	8.08	8.04	8.01	7.23	8.00	7.99	7.4
Texture	7.96	8.02	8.16	8.10	8.19	8.04	8.02
Color	8.02	8.12	8.10	7.84	8.04	8.04	7.76
Overall acceptability	8.10	8.12	8.00	7.78	8.04	7.98	7.70
Hardness (N)	6.69	7.49	8.12	7.86	7.72	8.48	9.4
Cohesiveness	0.24	0.19	0.32	0.40	0.29	0.25	0.27
Elasticity (mm)	5.63	5.98	8.12	8.64	7.06	7.21	8.12
Rigidity	3.50	2.63	2.07	1.79	2.50	2.64	1.94

Three fish burgers (100 g) were prepared for each formulation (control and with different concentrations of algae powder).
Control versus J. adhaerens and C. compressa burger (0.5%, 1%, and 1.5%): P < 0.05.
1% J. adhaerens burger versus (0.5 and 1.5%) J. adhaerens burger: P < 0.05.
1% C. compressa burger versus (0.5 and 1.5%) C. compressa burger: P < 0.05.