Abstract:
This experiment was conducted to compare some quality characteristics of fish and beef burger samples. After processing and preservation fish and beef sample were cooled at˗18˚c about 24hour. Were determined in doublicate for chemical analysis and sensory evaluation. Sample were showed significant (p≤0.05) differences in to croude protein and either extract.The results proved fish burger higher croude protein and either extract content and economic value that there low cost in fish burger. However there were no significant (p≤0.05) different in sensory evaluation.
Keywords: sensory evaluation , chemical analysis, significant, fish burger.
