Research Article
Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)
Table 6
Color analysis of different samples of fish burger powder by evaluating classical and polar coordinates.
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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): < 0.05. (, , and ) are classical coordinates; (, , and ) shows polar coordinates. represents lightness, represents redness, represents yellowness. |