Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)
المؤلفون المشاركون
Hentati, Faiez
Barkallah, Mohamed
Ben Atitallah, Ali
Dammak, Mouna
Louati, Ibtihel
Pierre, Guillaume
Fendri, Imen
Michaud, Philippe
Abdelkafi, Slim
Attia, Hamadi
المصدر
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-14، 14ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-10-09
دولة النشر
مصر
عدد الصفحات
14
التخصصات الرئيسية
الملخص EN
Introduction.
Algae have been used as natural ingredients to produce new canned fish burgers prepared from minced flesh of common barbel.
In this research, the impact of the addition of Cystoseira compressa and Jania adhaerens at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory characteristics of fish burgers were investigated.
Results.
Compared to controls, fish burgers containing 1% algae had better texture and sensory properties (P < 0.05).
Also, these burger formulations had higher water and oil holding capacities as well as swelling ability, due to the important polysaccharides and dietary fibers contents of algae.
In addition, algae-supplemented burgers were characterized as having low L⁎, a⁎, and b⁎ values, which made the color appear to be paler.
Thanks to their high richness in pigments (chlorophylls and carotenoids) and polysaccharides, algae considerably enhance the antioxidant activities of the new ready-to-eat fish burgers.
So, Cystoseira compressa and Jania adhaerens could be used as nutritious additives to produce new fish-based products.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Hentati, Faiez& Barkallah, Mohamed& Ben Atitallah, Ali& Dammak, Mouna& Louati, Ibtihel& Pierre, Guillaume…[et al.]. 2019. Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus). BioMed Research International،Vol. 2019, no. 2019, pp.1-14.
https://search.emarefa.net/detail/BIM-1124163
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Hentati, Faiez…[et al.]. Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus). BioMed Research International No. 2019 (2019), pp.1-14.
https://search.emarefa.net/detail/BIM-1124163
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Hentati, Faiez& Barkallah, Mohamed& Ben Atitallah, Ali& Dammak, Mouna& Louati, Ibtihel& Pierre, Guillaume…[et al.]. Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus). BioMed Research International. 2019. Vol. 2019, no. 2019, pp.1-14.
https://search.emarefa.net/detail/BIM-1124163
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1124163
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر