Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus)

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.

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

Food Bioscience ◽

10.1016/j.fbio.2019.100417 ◽

2019 ◽

Vol 30 ◽

pp. 100417 ◽

Cited By ~ 3

Author(s):

Ali Ben Atitallah ◽

Mohamed Barkallah ◽

Faiez Hentati ◽

Mouna Dammak ◽

Hajer Ben Hlima ◽

...

Keyword(s):

Sensory Characteristics ◽

Barbus Barbus ◽

Canned Fish

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

Applied Sciences ◽

10.3390/app9091830 ◽

2019 ◽

Vol 9 (9) ◽

pp. 1830 ◽

Cited By ~ 3

Author(s):

Ali Ben Atitallah ◽

Faiez Hentati ◽

Mouna Dammak ◽

Bilel Hadrich ◽

Imen Fendri ◽

...

Keyword(s):

Cyprinus Carpio ◽

Antioxidant Activities ◽

Isochrysis Galbana ◽

Classification Performance ◽

Quality Characteristics ◽

B Values ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

Sensory Parameters ◽

The Impact

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.

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Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation

Acta periodica technologica ◽

10.2298/apt1546103v ◽

2015 ◽

pp. 103-114 ◽

Cited By ~ 2

Author(s):

Jelena Vulic ◽

Jasna Canadanovic-Brunet ◽

Gordana Cetkovic ◽

Sonja Djilas ◽

Vesna Tumbas-Saponjac ◽

...

Keyword(s):

Antioxidant Activity ◽

Statistical Analysis ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Antiradical Activity ◽

Antioxidant Activities ◽

Reducing Power ◽

Sensory Properties ◽

Sensory Characteristics ◽

Before And After

Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after three months of storage. The total phenol (TPh), flavonoid (TFd) and anthocyanin (TAn) contents, antioxidant activities and sensory properties of honeys with and without the addition of dry cherries were evaluated. TPh and TFd increased with addition of dried cherries to the honey, while enriched honeys showed high TAn. The LH sample with dried cherries showed the highest anthocyanins content (41.41mgCGE/100g). The antioxidant activity increased with addition of dried cherries in honey in the DPPH? test and reducing power. The PH and enriched PH exibited the best antiradical activity compared to LH and AH. The EC50 DPPH values were: 23.81 for PH and 24.19 mg/mL for PH, while the EC50 DPPH were: 1.16 mg/mL for PH40 and 1.18 mg/mL for PH40s. RP0.5 values were: 57.00 mg/mL for PH40 and 56.00 mg/ml for PH40s, while RP0.5 were: 15.05 mg/mL for PH40 and 15.18 mg/mL for PH40s. The statistical analysis showed that TPh, TFd and TAn, and antioxidant activity of honeys and enriched honeys showed significant correlation. Sensory analysis of honey with dried cherries, before and after storage, indicated very good sensory characteristics.

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Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

Processes ◽

10.3390/pr9091645 ◽

2021 ◽

Vol 9 (9) ◽

pp. 1645

Author(s):

Bertoka Fajar Surya Perwira Negara ◽

Gabriel Tirtawijaya ◽

Woo-Hee Cho ◽

Dicky Harwanto ◽

Jae-Hak Sohn ◽

...

Keyword(s):

Web Of Science ◽

Sensory Properties ◽

Sensory Characteristics ◽

Deep Frying ◽

Vacuum Frying ◽

Online Databases ◽

Sensory Parameters ◽

The Impact ◽

Lower Oxidation ◽

Acceptance Score

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products.

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Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

Meat Science ◽

10.1016/j.meatsci.2013.07.038 ◽

2014 ◽

Vol 96 (1) ◽

pp. 521-525 ◽

Cited By ~ 30

Author(s):

Naourez Ktari ◽

Slim Smaoui ◽

Imen Trabelsi ◽

Moncef Nasri ◽

Riadh Ben Salah

Keyword(s):

Chemical Composition ◽

Quality Characteristics ◽

Sensory Properties ◽

Dietary Fibers

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AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS MARSHMALLOW MELON (Cucumis melo L.) DENGAN PENAMBAHAN EKSTRAK BIT MERAH (Beta vulgaris L. var. Conditiva)

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.1.2019.25037 ◽

2019 ◽

Vol 10 (1) ◽

Author(s):

Frysye Gumansalangi ◽

Gregoria S. S. Djarkasi

Keyword(s):

Physical Characteristic ◽

Cucumis Melo ◽

Antioxidant Activities ◽

Hardness Test ◽

Sensory Properties ◽

Red Beet ◽

Ic50 Value ◽

Hedonic Scale ◽

Cucumis Melo L ◽

The Impact

The purpose of this study was to determine the impact of red beet extract addition to melon marshmallow product towards the antioxidant activities, physical characteristic and sensory properties. The method that used in this study were folin ciocalteu methods for total phenol test, DPPH (1,1-diphenil, -2 picrylhydrazyl) method that used for the antioxidant activity test, penetrometer methods was used for hardness test, and hedonic scale for the sensory test. The result of this study showed that 15% addition of red beet extract was the best treatment towards antioxidant activities which has 83,42% inhibitions, IC50 value of 145,27 µg/mL. Furthermore, the treatment of 15% red beet extract addition also showed physical characteristic value (hardness) of 79,78 mm/g/s which is the closest value to commercial marshmallow. The treatment which has the best result of sensory properties was 10% red beet extract addition, that is 3,34 (neutral). Keywords: Antioxidant, Red Beet, Melon, Marshmallow

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Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices

British Food Journal ◽

10.1108/bfj-03-2021-0308 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Gulcin Yildiz

Keyword(s):

Secondary Metabolites ◽

Freeze Drying ◽

Quality Characteristics ◽

Sensory Properties ◽

Convective Drying ◽

Total Phenolic ◽

Drying Methods ◽

Content Type ◽

Freeze Dried ◽

The Impact

Purpose This work was undertaken to evaluate the impact of different drying methods (convective, microwave and freeze drying) on color, selected secondary metabolites (total phenolic substances, ascorbic acid, beta-carotene and antioxidant capacity), texture (hardness), sensory properties and microstructure of carrot slices.Design/methodology/approachConvective drying at three different temperatures (55, 65 and 75 °C), microwave drying at two different power levels (100 and 200 W) and freeze drying were applied.FindingsSignificant differences were found among fresh and dried-carrot slices. Convective-dried carrots showed better quality characteristics in comparison with microwave-dried carrots. The convective-dried carrots at 65 °C exhibited the highest retention of bioactive compounds and best color among all convective drying conditions. The microwave-dried carrot slices at lower power (100 W) showed higher quality characteristics compared to the dried carrots at 200 W. The freeze-dried carrots exhibited the highest retention of secondary metabolites, sensory properties and best color among all drying methods.Originality/value The results from this study are significant for the processing of dried carrots by optimizing the conditions to obtain a high-quality product. Overall, freeze drying is a promising application as shown in the present study by its capability to better retention carrot quality underlying color, sensory, texture, microstructure and secondary metabolites.

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