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, Mouna; Hadrich, Bilel; Fendri, Imen; Ayadi, Mohamed; Michaud, Philippe; Abdelkafi, Slim; Barkallah, Maher

doi:10.3390/app9091830

Cited by 21 publications

(21 citation statements)

References 34 publications

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“…The infra-red absorption spectra of all burger formulations were obtained using the Cary 630 FTIR spectrometer (Agilent Technologies., Santa Clara, CA, USA) as described by Ben Atitallah et al [17]. The acquisition and the processing of spectra were carried out using the Agilent MicroLab PC software v.5.3 (Agilent Technologies Inc.).…”

Section: Physicochemical Properties Of Fish Burgermentioning

confidence: 99%

“…Total solids (TS) and Ash contents were determined as described by Ben Atitallah et al [17]. The content of protein was estimated using the classical Kjeldhal procedure of the AOAC International (method 981.10) with a nitrogen conversion factor of 6.25 [18].…”

Section: Physicochemical Properties Of Fish Burgermentioning

confidence: 99%

“…Experiments were done in a sensory evaluation room equipped with white light and controlled ventilation; water was served for the purpose of cleaning the mouth between samples. Panel members evaluated the burgers for taste, body and texture, color, appearance and odor based on a traditional 5 point-hedonic scale (1 = very bad, 2 = bad, 3 = neither bad nor good, 4 = good and 5 = very good) for each parameter [17]. A score of 4 will be considered the threshold for acceptance of the fish burger.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The color evaluation of unfortified and Spirulina-fortified fish burgers was done using a spectro-colorimeter (Konica Minolta, Chroma Meter, CR400, Japan), calibrated with white and black ceramic plates. An average color value was measured by taking measurements from different points (Two on the top and three on the bottom) of the same sample, and the L*a*b* color space values were noted [17].…”

Section: Color Analysismentioning

confidence: 99%

“…All plates were then incubated at 25 • C and colonies were counted after 3 days. The results were expressed as CFU/g [17].…”

Section: Microbiological Analysesmentioning

confidence: 99%

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Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

et al. 2019

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Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding Spirulina platensis at concentrations of 0.5, 1 and 1.5% w/v on both the texture and the sensory characteristics of canned burgers were studied. In fact, the addition of Spirulina platensis to fish burgers improves their nutritional composition. Compared to the results of the other fish burger treatments, the treatments that contain 1% of Spirulina platensis had better texture and sensory properties (p < 0.05). Besides, these treatments showed higher swelling ability as well as water and oil holding capacities, due to the important dietary fibers and polysaccharides contents found in Spirulina platensis. No mold or foodborne pathogens were detected in any of the canned burgers up to 8 months of storage at 4 °C. Furthermore, burgers prepared with Spirulina were distinguished by the lowest mean (a* and b*) values (p < 0.05), which shows that the yellow color gradually diminished towards a greenish color. Because of the presence of polysaccharides and pigments (chlorophylls, carotenoids and phycocyanin), Spirulina platensis considerably ameliorates the antioxidant activities of the newly prepared fish burgers. On the whole, we can conclude that Spirulina platensis can be used as a nutritious additive to produce new fish-based products with high alimentary qualities.

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Section: Physicochemical Properties Of Fish Burgermentioning

confidence: 99%

Section: Physicochemical Properties Of Fish Burgermentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Color Analysismentioning

confidence: 99%

“…All plates were then incubated at 25 • C and colonies were counted after 3 days. The results were expressed as CFU/g [17].…”

Section: Microbiological Analysesmentioning

confidence: 99%

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Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

et al. 2019

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Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae

Kong

2024

Environmental Science and Engineering

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Amelioration of hypoxia and cold stress in Nile tilapia: comparative effect of Chlorella vulgaris and its nanoparticle dietary supplementation on performance, antioxidant, hepatic functions, and meat quality

Youssuf,

Soror,

Shehab

et al. 2024

Aquacult Int

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Nile tilapia, a widely cultivated freshwater fish, faces significant stressors, such as hypoxia and cold temperatures, which can negatively impact its quality and growth. The current study explored the impact of Chlorella vulgaris (CV) powder and its nanoparticles (CVNPs) on the growth performance, antioxidant capacity, liver protection, and meat quality of Nile tilapia to alleviate hypoxia and cold stress. A total of 450 healthy 28-day-old Nile tilapia fingerlings (average weight 5.32 ± 1.1 g, length 3.1 ± 0.5 cm) were divided into five groups: T1 (2.5 g/kg CV), T2 (5 g/kg CV), T3 (2.5 g/kg CVNP), T4 (5 g/kg CVNP), and the control group received a basal diet without additives, each with three subgroups in tri-replicate (10 fish/replicate). After six weeks of feeding, growth metrics and meat quality parameters were assessed, and each group was subjected to hypoxia, cold stress, or optimal conditions. The results revealed that T4 exhibited the highest weight gain (WG) and lowest feed conversion ratio (FCR), whereas T1 showed the highest specific growth rate (SGR) and length gain. Hypoxia and cold stress significantly (p < 0.05) increased cortisol, oxidative markers (MDA, NO, and GSSG), and liver enzymes (ALT and AST) while reducing (p < 0.05) antioxidant markers (SOD and GSH) and total cholesterol (TC). ATP levels significantly (p < 0.05) decreased in hypoxic fish, indicating muscle energy depletion. T1 significantly (p < 0.05) lowered cortisol levels, whereas T2 and T3 significantly (p < 0.05) increased superoxide dismutase (SOD) levels. T2 also significantly (p < 0.05) increased the TC level. ALT levels significantly (p < 0.05) decreased at T1, T2, and T4, with AST levels reduced at T4 only. CV and CVNP supplementation significantly (p < 0.05) reduced the muscle MDA levels under optimal and stressful conditions, notably at T1 and T4. Additionally, meat lightness, yellowness, and chroma significantly (p < 0.05) increased in stressed tilapia, whereas meat redness was improved under optimal conditions. Fatty acid profiles varied with CV and CVNP levels across different conditions. In conclusion, CV, particularly in the nanoparticle form, enhanced the growth, antioxidant activity, and meat quality of tilapia under physical stress.

show abstract

Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (Cyprinus carpio)

Cited by 21 publications

References 34 publications

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae

Amelioration of hypoxia and cold stress in Nile tilapia: comparative effect of Chlorella vulgaris and its nanoparticle dietary supplementation on performance, antioxidant, hepatic functions, and meat quality

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