Using salmo salar in pork burger production

• Main Authors: Akwetey, W.Y., Amponsah, J.O., Ofori, B.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Ghana Society of Animal Production 2023
• Subjects: Salmo salar; nutritional and health issues; proximate composition; fat retention; moisture retention; sensory and consumer acceptability
• Online Access: https://www.ajol.info/index.php/gjansci/article/view/246098

Increased nutritional and health issues among consumers has resulted in demands for fish and fish products compared to traditional animal protein sources. Minced pork and fish were allotted to three treatments: T0, T1 and T2 (control) in which minced pork was included at 0%, 50% and 100% respectively. No significant differences (p<0.05) existed in the protein, water holding capaci-ty, fat content and percentage shrinkage of cooked burgers. The overall product acceptability was not significantly different (p>0.05) between control and 50% substitution with Salmo salar. The cost of producing burgers in this study reduced from GH¢ 17.33 (T2) to GH¢ 10.64 (T0) per kg. It was concluded that pork can be substituted with 50% Salmo salar in burgers to reduce cost of pro-