Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Table 2

Proximate composition of fish sausages fortified with different percentage of bee bread extract (BBE) and positive control.

Proximate composition (%)
Fish sausage	Crude protein	Crude fat	Moisture	Ash	Fibre	Carbohydrate
0.0% BBE	12.74 ± 1.03	1.60 ± 1.25	47.79 ± 0.71^a	8.11 ± 0.19	0.081 ± 0.001^a	28.12 ± 1.40^b
0.25% BBE	12.24 ± 0.63	1.20 ± 0.92	47.33 ± 0.58^a	8.17 ± 0.09	0.078 ± 0.001^b	29.50 ± 0.89^b
0.5% BBE	14.47 ± 2.58	1.33 ± 0.12	48.33 ± 0.57^a	8.22 ± 0.01	0.082 ± 0.001^a	26.01 ± 2.79^b
0.75% BBE	13.00 ± 1.97	0.47 ± 1.97	40.33 ± 0.58^b	7.98 ± 0.11	0.082 ± 0.001^a	36.59 ± 1.26^a
Synthetic	11.36 ± 0.89	1.40 ± 0.40	41.30 ± 0.58^b	8.18 ± 0.03	0.077 ± 0.001^b	36.18 ± 1.77^a

Values of means ± standard deviation (SD) of triplicate independent experiments. Different letters in the same column mean significant difference (). Potassium sorbate.