ACCEPTABILITY OF MAIN DISHES (ENTREES) BASED ON MIXTURES OF GROUND BEEF WITH GROUND FISH OBTAINED FROM UNDER-USED SOURCES

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Abstract
Technological, economic, and nutritional considerations suggest that ground fish can be better utilized if a greater variety of acceptable food items are developed. Using well-known main dish recipes, the feasibility of mixing ground beef and ground fish was tested. Several types of main dishes received favorable acceptance ratings. Some of these evaluations were based on ground fish that had been stored in a freezer for up to a year.

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