Effect of Spirulina Powder On Quality and Sensory Attributes Of Catfish Burger | ||
| Egyptian Journal of Chemistry | ||
| Volume 68, Issue 13, December 2025, Pages 121-136 PDF (780.35 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.330802.11170 | ||
| Authors | ||
| el-sayed el-shennawy* 1; ahmed zakkar2; abd elrahman sulieman3; Ahmed El-badawi4 | ||
| 1Department of food science, Faculty of Agriculture, Zagazig University, | ||
| 2Prof. of Fish Processing and Quality Control department, Central Laboratory for Aquaculture Researches – Agric. Researches Center | ||
| 3Department of food science, Faculty of Agriculture, Zagazig University, Egypt | ||
| 4Food Science department, Faculty of Agriculture, Zagazig University, Egypt | ||
| Abstract | ||
| In order to enhance the nutritional value of fish-transformed goods, microalgae have recently been added naturally. This study examined how adding Spirulina platensis powder (SSP) at concentrations of 1, 2, and 3% w/v affected the catfish burger's chemical, microbiological, antioxidant, and sensory qualities. The results showed that the SPP has high levels of total antioxidants (92.6%), total phenolic content (850.8 mg/100g), and total flavonoid content (84.5 mg/100g). For the burger treatments, the nutritional composition, texture and sensory qualities of fish burgers enhanced by the addition of SPP. The microbial load of the treatments was found to have decreased at the end of the storage period in comparison to the control, and the total volatile base nitrogen (TVBN) values for the treatments showed a high degree of stability in comparison to the control, reaching a value of 15.34 at month 6, which is significantly above the acceptable limit and indicates spoiling. When comparing all of the treatments to the control, the pH values were higher and the overall acidity was lower. In conclusion, extending the freshness of burgers by using Spirulina platensis as a natural preservative is a creative and sustainable method of food preservation. Utilising the potential of this green superfood helps the food sector become healthier and more ecologically conscious while also extending the shelf life of our products | ||
| Keywords | ||
| Fish burgers, Spirulina platensis; polysaccharides; antioxidant, carotenoids | ||
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