Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

Abstract

Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding Spirulina platensis at concentrations of 0.5, 1 and 1.5% w/v on both the texture and the sensory characteristics of canned burgers were studied. In fact, the addition of Spirulina platensis to fish burgers improves their nutritional composition. Compared to the results of the other fish burger treatments, the treatments that contain 1% of Spirulina platensis had better texture and sensory properties (p < 0.05). Besides, these treatments showed higher swelling ability as well as water and oil holding capacities, due to the important dietary fibers and polysaccharides contents found in Spirulina platensis. No mold or foodborne pathogens were detected in any of the canned burgers up to 8 months of storage at 4 °C. Furthermore, burgers prepared with Spirulina were distinguished by the lowest mean (a* and b*) values (p < 0.05), which shows that the yellow color gradually diminished towards a greenish color. Because of the presence of polysaccharides and pigments (chlorophylls, carotenoids and phycocyanin), Spirulina platensis considerably ameliorates the antioxidant activities of the newly prepared fish burgers. On the whole, we can conclude that Spirulina platensis can be used as a nutritious additive to produce new fish-based products with high alimentary qualities.