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

Abstract Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was to evaluate the cooking yields, the nutritional value, and the sensory acceptability of fish burgers with an addition of flaxseed flour in different concentrations (5, 10, and 15%). The results showed that the cooking yields (79.2%) of the F0 (control) group was lower (p