et al., E. (2025). Chemical Composition, Techno-Functional Properties, Lipid Oxidation, Microbiological, and Sensory Analyses of Quinoa -Fortified Common Carp Burgers. Egyptian Journal of Aquatic Biology and Fisheries, 29(4), 1313-1332. doi: 10.21608/ejabf.2025.443067
El-Shennawy et al.. "Chemical Composition, Techno-Functional Properties, Lipid Oxidation, Microbiological, and Sensory Analyses of Quinoa -Fortified Common Carp Burgers". Egyptian Journal of Aquatic Biology and Fisheries, 29, 4, 2025, 1313-1332. doi: 10.21608/ejabf.2025.443067
et al., E. (2025). 'Chemical Composition, Techno-Functional Properties, Lipid Oxidation, Microbiological, and Sensory Analyses of Quinoa -Fortified Common Carp Burgers', Egyptian Journal of Aquatic Biology and Fisheries, 29(4), pp. 1313-1332. doi: 10.21608/ejabf.2025.443067
et al., E. Chemical Composition, Techno-Functional Properties, Lipid Oxidation, Microbiological, and Sensory Analyses of Quinoa -Fortified Common Carp Burgers. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(4): 1313-1332. doi: 10.21608/ejabf.2025.443067
Chemical Composition, Techno-Functional Properties, Lipid Oxidation, Microbiological, and Sensory Analyses of Quinoa -Fortified Common Carp Burgers
In the present study quinoa seed powder (QSP) was added to common carp fish burgers at different weight percentages (0%, 5%, 10 %, and 15%). For every treatment group, the physicochemical techno-functional properties, lipid oxidation, microbiological, and sensory analyses were evaluated. According to the findings, the QSP has high levels of total antioxidants (91.4%), total phenolic content (308.6 mg/100g), and total flavonoid content (150.2 mg/100g). The nutritional composition of fish burgers is enhanced by the addition of QSP. The functional and sensory qualities of the fish burger treatments with 10 % QSP were superior to the other treatments' outcomes. In addition, these treatments shown increased capacity to swell as well as hold water and oil. The total volatile base nitrogen values for the treatments compared to the control showed strong stability, reaching at 18.40 (mg/100g) at month six. At the end of the storage period, it was noted that the microbial load of the treatments had reduced in comparison to the control. In conclusion, extending the freshness of fish burgers by using QSP as a natural preservative is a creative and sustainable method of food preservation.
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