Proximate composition and quality of a hamburger type product made from minced beef and fish protein concentrate.

Abstract

The purpose of this study was to examine the potential use of under-utilized fish (Sardina pilchardus) in new product development. The specific objectives of this paper were: to produce fish protein concentrate (PFC) from sardine, to develop hamburger type products made from minced beef combined with fish protein concentrate, to compare the quality of various final products with objective and sensory methods