Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus)

Microalgae have been used as natural ingredients in popular fish-based products to increase their nutritional value. The impact of the addition of Chlorella minutissima, Isochrysis galbana, Picochlorum sp. at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory attributes of canned burgers were investigated. Compared to controls, fish burgers containing 0.5% of C. minutissima, 1% of L. galbana and 1% of Picochlorum sp. had better texture and sensory properties (p < 0.05). These microalgae supplemented burgers showed higher swelling ability as well as water and oil holding capacities, due to the dietary fiber content of microalgae. Moreover, microalgae supplemented burgers were characterized as having low a* and b* values, which made the color appear to be pale orange. Because of the presence of pigments (chlorophylls, carotenoids and phycocyanin), microalgae increased the antioxidant activities of fresh fish burgers. So, microalgae could be used as nutritious ingredients to produce new fish-based products.