Table 3.
Textural and sensory properties of control and algae-supplemented burgers.
| Control burger | 0.5% | 1% | 1.5% | 0.5% | 1% | 1.5% | |
|---|---|---|---|---|---|---|---|
| J. adhaerens Burger | J. adhaerens burger | J. adhaerens burger | C. compressa burger | C. compressa burger | C. compressa burger | ||
| Taste | 8.25 | 8.02A,B | 7.90A | 5.78A,B | 8.06A | 7.96A | 6.04A,C |
| Flavor | 8.08 | 8.04 | 8.01 | 7.23A,B | 8.00 | 7.99 | 7.4A,C |
| Texture | 7.96 | 8.02B | 8.16A | 8.10A | 8.19A,C | 8.04 | 8.02 |
| Color | 8.02 | 8.12 | 8.10 | 7.84A,B | 8.04 | 8.04 | 7.76A,C |
| Overall acceptability | 8.10 | 8.12B | 8.00 | 7.78A,B | 8.04 | 7.98 | 7.70A,C |
| Hardness (N) | 6.69 | 7.49A,B | 8.12A | 7.86A,B | 7.72A,C | 8.48A | 9.4A,C |
| Cohesiveness | 0.24 | 0.19B | 0.32 | 0.40A | 0.29 | 0.25 | 0.27 |
| Elasticity (mm) | 5.63 | 5.98A,B | 8.12A | 8.64A,B | 7.06A | 7.21A | 8.12A,C |
| Rigidity | 3.50 | 2.63A,B | 2.07A | 1.79A,B | 2.50A,C | 2.64A | 1.94A,C |
Three fish burgers (100 g) were prepared for each formulation (control and with different concentrations of algae powder).
Control versus J. adhaerens and C. compressa burger (0.5%, 1%, and 1.5%): AP < 0.05.
1% J. adhaerens burger versus (0.5 and 1.5%) J. adhaerens burger: BP < 0.05.
1% C. compressa burger versus (0.5 and 1.5%) C. compressa burger: CP < 0.05.