Research Article

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 burger1% J. adhaerens burger1% C. compressa burgerCombination burger

Moisture (% FW)77.57 ± 0.3276.89 ± 0.1176.55 ± 0.29576.87 ± 0.025
Total solids (% FW)22.43 ± 0.3223.11 ± 0.1123.45 ± 0.29523.13 ± 0.025
Protein (% DW)78.25 ± 0.12577.90 ± 0.05577.55 ± 0.09577.65 ± 0.2
Fat (% DW)8.34 ± 0.0857.97 ± 0.0358.15 ± 0.108.35 ± 0.09
Ash (% DW)11.53 ± 0.0311.86 ± 0.10513.06 ± 0.09712.73 ± 0.165
Total dietary fiber (g/100 g DW)0.20 ± 0.010.36 ± 0.040.62 ± 0.130.50 ± 0.07
Solid pH7.14 ± 0.027.12 ± 0.0057.04 ± 0.0157.05 ± 0.0
(wet)0.983 ± 0.0020.973 ± 0.0020.963 ± 0.0020.970 ± 0.001
(dry)0.205 ± 0.0050.198 ± 0.00.195 ± 0.0020.192 ± 0.002
SWC (mL/g DW)2.997 ± 0.0233.365 ± 0.023.56 ± 0.0203.435 ± 0.015
WHC (g/g DW)2.12 ± 0.032.61 ± 0.072.62 ± 0.0232.59 ± 0.015
OHC (g/g DW)0.86 ± 0.01251.10 ± 0.021.12 ± 0.0251.14 ± 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).