NILE TILAPIA (Oreochromis niloticus) FISH BURGERS WITH PARTIAL REPLACEMENT OF FILLET BY FILLETING TRIMMINGS.

The objective of this study was to evaluate the partial replacement of the fillet by filleting trimmings (FT) of Nile tilapia -- including trimmings, belly flats, and the 'V' cut of the fillets - in the processing of fish burgers. Three treatments were processed: Control (no FT added) and two formulations containing 25% (25% FT) and 50% (50% FT) replacement of tilapia fillet by FT. Increases in protein and lipid contents were observed in treatments 25% FT and 50% FT, compared to control. The addition of 50% FT decreased the parameters L*, which can be attributed to the trimmings grayish color and increased the cooking yield, which may be related to the higher amount of protein and lower amount of moisture in burgers added with FT. All fish burgers showed good sensory acceptance (score around 7 in the 9-point hedonic scale) in all evaluated attributes, although burgers with 50% FT were better accepted than the control formulation regarding texture and juiciness attributes. Therefore, replacing up to 50% of the fillet with tilapia FT (50% FT treatment) for fish burger processing may be recommended, making better use of the filleting by-products. [ABSTRACT FROM AUTHOR]