Abstract

Quality of Tilapia fish mince and burger were determined during frozen storage condition (-18ºC) up to 75th days. Significant decrease (P>0.05) observed in moisture and lipid content of mince and burger during the storage period but moisture and lipid content of burger was higher than the mince. Protein content of mince and burger reduces at the end of the storage period however, reduction rate was not significant (p>0.05) and protein content of burger was slightly higher than the mince. Ash content of both mince and burger increased significantly (p

Key words: Mince, Frozen storage, Sensory quality, Biochemical quality