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

Table 5

Pigment equipment and antioxidant activity of fish burgers (with and without algae).

	Control burger	1%	1%	1%
		J. adhaerens Burger	C. compressa burger	Combination burger
Chlorophyll a	ND	11.44 ± 0.11	16.92 ± 0.28	12.25 ± 0.48
(mg/100 g DW)
Carotenoids	ND	4.43 ± 0.22	6.95 ± 0.38	6.17 ± 0.14
(mg/100 g DW)
Chlorophyll b	ND	0.25 ± 0.012	0.874 ± 0.019	0.64 ± 0.013
(mg/100 g DW)
Scavenging activity (%)	40.09	65.05	88.29	73.71
Reducing power	0.411	0.648	0.837	0.642

Three fish burgers (100 g) were prepared for each formulation (control and with different concentrations of algae powder).
Control versus(1% J. adhaerens, 1% C. compressa, and 1% combination burger): P < 0.001.
1% C. compressa burger versus 1% J. adhaerens and 1% combination burger: P < 0.05.
the scavenging activity of DPPH free radicals (%) and the reducing power (absorbance at 700 nm) were determined at a sample concentration of 10 mg/mL.