Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)
Table 4
Physicochemical and biochemical characterizations of control and algae-supplemented burgers (1%).
Control burger
1% J. adhaerens burger
1% C. compressa burger
Combination burger
Moisture (% FW)
77.57 ± 0.32
76.89 ± 0.11
76.55 ± 0.295
76.87 ± 0.025
Total solids (% FW)
22.43 ± 0.32
23.11 ± 0.11
23.45 ± 0.295
23.13 ± 0.025
Protein (% DW)
78.25 ± 0.125
77.90 ± 0.055
77.55 ± 0.095
77.65 ± 0.2
Fat (% DW)
8.34 ± 0.085
7.97 ± 0.035
8.15 ± 0.10
8.35 ± 0.09
Ash (% DW)
11.53 ± 0.03
11.86 ± 0.105
13.06 ± 0.097
12.73 ± 0.165
Total dietary fiber (g/100 g DW)
0.20 ± 0.01
0.36 ± 0.04
0.62 ± 0.13
0.50 ± 0.07
Solid pH
7.14 ± 0.02
7.12 ± 0.005
7.04 ± 0.015
7.05 ± 0.0
(wet)
0.983 ± 0.002
0.973 ± 0.002
0.963 ± 0.002
0.970 ± 0.001
(dry)
0.205 ± 0.005
0.198 ± 0.0
0.195 ± 0.002
0.192 ± 0.002
SWC (mL/g DW)
2.997 ± 0.023
3.365 ± 0.02
3.56 ± 0.020
3.435 ± 0.015
WHC (g/g DW)
2.12 ± 0.03
2.61 ± 0.07
2.62 ± 0.023
2.59 ± 0.015
OHC (g/g DW)
0.86 ± 0.0125
1.10 ± 0.02
1.12 ± 0.025
1.14 ± 0.02
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:P < 0.05. 1% C. compressa burger vs. (1% J. adhaerens and 1% combination) burger:P < 0.05. are expressed as means ± SD (n=3). The is calculated relative to a dry weight basis (DW) for lipid, protein and ash whereas the moisture content and total solids are expressed with respect to a fresh weight basis (FW).