Developement of hamburger patties based on rest raw materials from carp
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- Master's theses (IMT) 
The average Hungarian fish consumption of 4.6 kg/person/ year is one of the lowest while the number of deaths caused by cardiovascular diseases is among the highest in Europe. The identification of these trends made it necessary to seek strategies for the increase of fish consumption. The majority of active fish consumers were introduced to fish at a very young age, therefore a possible way to promote fish consumption would be the development of fish products for catering in schools and kindergartens. Due to the low budget of these institutions, the product has to be based on inexpensive raw materials, which makes the rest raw materials utilized from carp processing ideal for this purpose. As the characteristic odor and taste of fish is largely unappetizing to children, a milder fish taste has to be achieved in the product. The aim of this master thesis is to develop hamburger patties for catering utilizing carp rest raw materials, mixed with minced poultry or pork meat, in order to reduce the cost and to achieve a milder fish taste than 100% fish products, and possibly make them more appealing to children
This master thesis project is a part of the international M.Sc. programme Aquatic Food Production - Safety & Quality (AQFood). It was carried out at the members of the NVKP_16-1-2016-0023 government project, respectively at The Fishmarket Ltd. in Hungary in collaboration with Wessling Hungary Ltd. and Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock’s Products Technology.