###### 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 \({}^{\circ}\)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. C 2019 9 2197  
due to increasing consumer concerns about health problems. In 2013, fish accounted for 6.7% of all protein consumed and for 17% of the equivalent global figure [2]. The overexploitation of most valuable fish stocks has contributed to an imbalance in supply and demand of fishery products in several countries [3]. As a result, the idea of exploiting freshwater fish species (Nile tilapia, common carp and common barbel) in intensive farming has appeared. The common carp (_Cyprinus carpio_) and the common barbel (_Barbus barbus_), are two species of freshwater fish that belong to the family of _Cyprinidae_[4; 5]. Their flesh is characterized by a beneficial nutritional composition of indispensable amino acids, high omega-3 and -6 polyunsaturated fatty acids contents, certain minerals, fat and water-soluble vitamins [6] and low levels of cholesterol and saturated fats [1]. The presence of many intramuscular bones in their flesh is the cause of their low consumption by Tunisians. Hence, it is very important to produce new fish-based products from these underused fish species in the field of fish processing through various transformation methods to make them useful and savory aliments for a human diet. In recent years, the consumer preferences have been considerably directed towards the consumption of ready-to-eat fish products, since there has been a rapid process of urbanization and a rapid increase in the working population in most countries. One of the most popular mince-based products is fish burger. It is highly consumed, principally due to the increase in the number of fast foods available worldwide, as well as its convenience and low price [7]. To the best of our knowledge, in the literature there aren't many studies concerning fish-based products and very little information about the potential use of flesh from common carp and common barbel in manufacturing fish burgers. Despite their health benefits, fish burgers are not generally considered as a major source of bioactive compounds (e.g., polysaccharides, carotenoids, essential oils, antioxidants and flavors) [1]. During recent years, nutritionists have mentioned that the fortification of fish-based food products using functional ingredients and supplements is an optimal way to ameliorate the total food intake. Meanwhile, the fish burger has continued to draw the attention of consumers because it's both healthy and tasty.