Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was evaluate cooking yields, nutritional value, sensory acceptability fish burgers with an addition flaxseed in different concentrations (5, 10, 15%). results showed that yields (79.2%) F0 (control) group lower (p < 0.05) than burger which four added. had some effect on value burgers. rates increased protein, but fat content did not change significantly. control highest moisture lowest ash. Fish made 15% energy moisture. There no statistically significant difference groups respect properties. general scores most positive response one containing 10%