Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Table 1

Formulation of fish sausages incorporated with BBE at different concentrations and with synthetic additives.

Ingredient (g)	0% (negative control)	0.25%	0.50%	0.75%	Positive control
Sago starch	197.00	195.75	194.50	193.25	196.00
Mackerel fish (Rastrelliger kanagurta)	280	280	280	280	280
Salt	10	10	10	10	10
Sugar	8	8	8	8	8
Ice water	5	5	5	5	5
BBE^1	—	1.25	2.50	3.75	—
Synthetic additive^2	—	—	—	—	1
Total weight	500	500	500	500	500

¹Percentage of BBE was based on the substitution with sago starch. ²All formulations used potassium sorbate except for antioxidant analysis which used BHT.