Fishburgers with silver catfish (Rhamdia quelen) filleting residue

The utilization of filleting wastes from silver catfish in the formulation of fishburgers was evaluated by replacing grounded fish fillets with increasing levels (0-control, 20%, 50%, and 80%) of pulp obtained from filleting wastes (PFW). Fat content of burgers increased with increasing levels of PFW (p < 0.05). Burgers with 50–80% PFW had lower n − 6/n − 3 ratio than control (p < 0.05). Fat and moisture retention after cooking were not affected by PFW, while cooking yield increased in burgers with 50% PFW when compared to all other formulations (p < 0.05). Texture and juiciness were not affected by PFW. However, burgers containing 80% PFW had lower overall acceptance than controls (p < 0.05). Results indicated that production of fishburgers may be a valuable alternative for wastes from silver catfish filleting. Filleting wastes could substitute up to 50% of fish fillets with no changes in sensory acceptance and an improvement of nutritional value and cooking characteristics.