Table 1.
The proximate composition (g/100 g) of fish patty samples enriched in phenolic compounds and α-linolenic (ALA; C18:3n3) and docosahexaenoic acid (DHA; C22:6n3) fatty acids.
| Samples | Moisture (%) | Ash (%) | Protein (%) | Fat (%) | ALA (%) | DHA (%) |
|---|---|---|---|---|---|---|
| Control | 78.99 ± 1.02 | 2.87 ± 0.04 | 14.84 ± 0.63 | 1.11 ± 0.06 c | 0.05 ± 0.00 c | 0.09 ± 0.00 d |
| Ct | 79.08 ± 1.03 | 2.72 ± 0.12 | 15.24 ± 0.42 | 1.46 ± 0.05 b | 11.20 ± 1.06 a | 1.93 ± 0.09 a |
| HXT | 77.24 ± 0.83 | 2.98 ± 0.16 | 15.99 ± 0.41 | 1.62 ± 0.04 a | 12.50 ± 0.79 a | 1.34 ± 0.04 c |
| P | 77.52 ± 1.25 | 3.29 ± 0.05 | 15.39 ± 0.54 | 1.67 ± 0.09 a | 11.80 ± 0.95 a | 1.22 ± 0.08 c |
| R | 77.63 ± 0.92 | 3.14 ± 0.04 | 15.87 ± 0.34 | 1.78 ± 0.10 a | 9.48 ± 0.52 b | 1.51 ± 0.05 b |
Control: 200 ppm acerola + 200 ppm citric extract (Ct); 200 ppm acerola + 200 ppm hydroxytyrosol extract (HXT); 200 ppm acerola + 200 ppm pomegranate extract (P); 200 ppm acerola + 200 ppm rosemary extract (R). α-linolenic acid (ALA); docosahexaenoic acid (DHA). The results of ALA and DHA content were expressed as percentage of methyl esters of each fatty acid of the total fat percent. Mean ± standard error (M ± s.e.). Different letters in the same column (a, b, c, d) indicate significant differences between samples (p < 0.05).