Effect of Spirulina Powder On Quality and Sensory Attributes Of Catfish Burger

El-shennawy, El-sayed; Zakkar, Ahmed; Sulieman, Abd Elrahman; El-badawi, Ahmed

doi:10.21608/ejchem.2025.330802.11170

Effect of Spirulina Powder On Quality and Sensory Attributes Of Catfish Burger

Articles in Press

Document Type : Original Article

Authors

¹ Department of food science, Faculty of Agriculture, Zagazig University,

² Prof. of Fish Processing and Quality Control department, Central Laboratory for Aquaculture Researches – Agric. Researches Center

³ Department of food science, Faculty of Agriculture, Zagazig University, Egypt

⁴ Food Science department, Faculty of Agriculture, Zagazig University, Egypt

10.21608/ejchem.2025.330802.11170

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

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