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

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

Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding <i>Spirulina platensis</i> at concentrations of 0.5, 1 and 1.5% <i>w</i>/<i>v</i> on both the texture...

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Bibliographic Details
Main Authors: Mohamed Barkallah, Ali Ben Atitallah, Faiez Hentati, Mouna Dammak, Bilel Hadrich, Imen Fendri, Mohamed Ali Ayadi, Philippe Michaud, Slim Abdelkafi
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Applied Sciences
Subjects:
Canned fish burgers
<i>Spirulina platensis</i>
texture
polysaccharides
carotenoids
antioxidant activities
Online Access:https://www.mdpi.com/2076-3417/9/11/2197

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