## 3 Results and Discussion
### Sensory Parameters
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Fatty Acid** & **Control** & **Da0.5\%** & **Da1.0\%** & **Da0.5\%** & **Da3.0\%** & **\(p\) Value** \\ \hline C18:2n6c & 54.55 \(\pm\) 6.2 \({}^{\text{a}}\) & 63.32 \(\pm\) 10.45 \({}^{\text{a}}\) & 53.36 \(\pm\) 5.78 \({}^{\text{a}}\) & 51.49 \(\pm\) 468.96 \({}^{\text{a}}\) & 58.71 \(\pm\) 9.98 \({}^{\text{a}}\) & 0.05770 \\ C18:3n6 & 144.74 \(\pm\) 6.96 \({}^{\text{a}}\) & 154.15 \(\pm\) 6.45 \({}^{\text{a}}\) & 164.07 \(\pm\) 7.37 \({}^{\text{a}}\) & 95.48 \(\pm\) 1792.41 \({}^{\text{b}}\) & 77.08 \(\pm\) 9.45 \({}^{\text{c}}\) & \textless{}0.0001 \\ C20:0 & 79.18 \(\pm\) 12.47 \({}^{\text{a}}\) & 111.99 \(\pm\) 12.1 \({}^{\text{a}}\) & 129.98 \(\pm\) 6.22 \({}^{\text{a}}\) & 1497.25 \(\pm\) 1378.89 \({}^{\text{a}}\) & 193.75 \(\pm\) 10.31 \({}^{\text{a}}\) & 0.15140 \\ C18:3n3 & 94.89 \(\pm\) 6.79 \({}^{\text{a}}\) & 76.03 \(\pm\) 11.66 \({}^{\text{b}}\) & 58.87 \(\pm\) 6.24 \({}^{\text{a}}\) & 527.45 \(\pm\) 467.91 \({}^{\text{b}}\) & 162.52 \(\pm\) 11.35 \({}^{\text{c}}\) & 0.0010 \\ C21:0 & 82.8 \(\pm\) 6.76 \({}^{\text{a}}\) & 82.54 \(\pm\) 8.03 \({}^{\text{a}}\) & 104.33 \(\pm\) 8.15 \({}^{\text{a}}\) & 1138.17 \(\pm\) 1056.96 \({}^{\text{a}}\) & 120.26 \(\pm\) 11.36 \({}^{\text{a}}\) & 0.50240 \\ C20:2 & 28.33 \(\pm\) 6.04 \({}^{\text{b}}\) & 45.65 \(\pm\) 7.04 \({}^{\text{a}}\) & 29.98 \(\pm\) 6.66 \({}^{\text{b}}\) & 381.33 \(\pm\) 352.19 \({}^{\text{b}}\) & 38.5 \(\pm\) 9.45 \({}^{\text{b}}\) & 0.00450 \\ C20:3n3 & 51.86 \(\pm\) 6.11 \({}^{\text{ab}}\) & 73.55 \(\pm\) 13.44 \({}^{\text{a}}\) & 29.33 \(\pm\) 6.76 \({}^{\text{b}}\) & 93.08 \(\pm\) 56.61 \({}^{\text{b}}\) & 44.01 \(\pm\) 10.49 \({}^{\text{b}}\) & 0.00390 \\ C22:0 & 113.12 \(\pm\) 6.62 \({}^{\text{a}}\) & 64.87 \(\pm\) 14.26 \({}^{\text{bc}}\) & 108.55 \(\pm\) 6.86 \({}^{\text{ab}}\) & 1285.75 \(\pm\) 1204.73 \({}^{\text{ab}}\) & 52.28 \(\pm\) 10.13 \({}^{\text{c}}\) & 0.00020 \\ C20:3n6 & 25.48 \(\pm\) 6.02 \({}^{\text{a}}\) & 28.6 \(\pm\) 6.39 \({}^{\text{b}}\) & 221.9 \(\pm\) 5.71 \({}^{\text{b}}\) & 48.31 \(\pm\) 28.34 \({}^{\text{b}}\) & 107.86 \(\pm\) 13.58 \({}^{\text{a}}\) & \textless{}0.0001 \\ C23:0 & 33.95 \(\pm\) 5.89 \({}^{\text{a}}\) & 35.42 \(\pm\) 6.77 \({}^{\text{a}}\) & 25.76 \(\pm\) 5.9 \({}^{\text{c}}\) & 141.82 \(\pm\) 116.17 \({}^{\text{a}}\) & 38.5 \(\pm\) 9.49 \({}^{\text{b}}\) & 0.00909 \\ C22:2 & 36.43 \(\pm\) 6.92 \({}^{\text{a}}\) & 39.45 \(\pm\) 6.46 \({}^{\text{a}}\) & 23.81 \(\pm\) 5.78 \({}^{\text{b}}\) & 230.61 \(\pm\) 204.73 \({}^{\text{b}}\) & 35.28 \(\pm\) 9.45 \({}^{\text{b}}\) & \textless{}0.0001 \\ C20:5n3 & 39.78 \(\pm\) 6.15 \({}^{\text{ab}}\) & 46.58 \(\pm\) 6.43 \({}^{\text{a}}\) & 33.88 \(\pm\) 5.69 \({}^{\text{c}}\) & 294.73 \(\pm\) 263.36 \({}^{\text{c}}\) & 52.28 \(\pm\) 9.44 \({}^{\text{bc}}\) & \textless{}0.0001 \\ C24:0 & 39.98 \(\pm\) 7.02 \({}^{\text{a}}\) & 41.93 \(\pm\) 6.52 \({}^{\text{a}}\) & 37.77 \(\pm\) 5.77 \({}^{\text{a}}\) & 87.43 \(\pm\) 56.8 \({}^{\text{a}}\) & 49.98 \(\pm\) 9.41 \({}^{\text{a}}\) & 0.09670 \\ C24:1n9 & 65.89 \(\pm\) 6.42 \({}^{\text{a}}\) & 57.12 \(\pm\) 7.78 \({}^{\text{ab}}\) & 47.19 \(\pm\) 5.82 \({}^{\text{a}}\) & 394.2 \(\pm\) 351.01 \({}^{\text{c}}\) & 70.19 \(\pm\) 9.86 \({}^{\text{bc}}\) & 0.00010 \\ C22:6n3 & 30.56 \(\pm\) 6.05 \({}^{\text{a}}\) & 27.67 \(\pm\) 6.4 \({}^{\text{a}}\) & 24.78 \(\pm\) 5.67 \({}^{\text{ab}}\) & 78.01 \(\pm\) 57.61 \({}^{\text{b}}\) & 35.74 \(\pm\) 9.44 \({}^{\text{ab}}\) & 0.000303 \\ SFA & 8008.13 \(\pm\) 175.67 \({}  
Figure 3: _Cont._  
The sensory characteristics reported in this study may be related to the mineral-salt content of brown seaweed, which causes an excessively salty taste and a characteristic marine smell that, in Western culture, is not associated with meat products such as beef burgers, and _Durvillaea antarctica_ is typically known for its high iodine content [52]. Additionally, a study conducted by [PERSON] et al. [53] recommends not using the macroalga Laminaria in the preparation of meat products due to its high iodine and selenium content.