Effect of microalgae incorporation on quality characteristics and functional and antioxidant capacities of ready-to-eat fish burgers made from common carp (Cyprinus carpio)
Atitallah, Ali Ben; Hentati, Faiez; Dammak, Mounaet al.
[en] Microalgae have been used as natural ingredients to produce functional and nutritional food products. The impact of the addition of Chlorella minutissima, Isochrysis galbana, and Picochlorum sp. at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory attributes of canned burgers were investigated. The results show that carp formulations containing 1% microalgae show significantly better classification performance for many textural and sensory parameters compared to the rest of the formulations. Also, these treatments had higher swelling ability as well as water and oil holding capacities, thanks to the important dietary fiber and polysaccharide contents found in microalgae. Moreover, microalgae-supplemented burgers were characterized as having low a* and b* values, which made the color appear to be pale orange. Additionally, thanks to its richness in pigments and polysaccharides, microalgae considerably ameliorated the antioxidant activities of the new prepared fish burgers. Thus, microalgae could be used as natural and nutritious ingredient to develop new fish-based products.
Disciplines :
Food science
Author, co-author :
Atitallah, Ali Ben; Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Hentati, Faiez; Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia ; Université Clermont Auvergne, CNRS, Institut Pascal, Polytech Clermont Ferrand, Aubière, France
Dammak, Mouna; Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Hadrich, Bilel ; Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Fendri, Imen; Laboratory of Plant Biotechnology Applied to the Improvement of Cultures, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; University of Sfax, 3038 Sfax, Tunisia > National Engineering School of Sfax > Laboratory of Analysis Valorization and Food Safety
Michaud, Philippe ; Université Clermont Auvergne, CNRS, Institut Pascal, Polytech Clermont Ferrand, Aubière, France
Abdelkafi, Slim; Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Barkallah, Mohamed; Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Language :
English
Title :
Effect of microalgae incorporation on quality characteristics and functional and antioxidant capacities of ready-to-eat fish burgers made from common carp (Cyprinus carpio)
Funding: This study was supported by the Tunisian Ministry of Higher Education and Scientific Research. The funders had no role in the study design, data collection and analysis, decision to publish, and preparation of the manuscript.
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