Fishburgers with silver catfish (Rhamdia quelen) filleting residue.

@article{Bochi2008FishburgersWS,
  title={Fishburgers with silver catfish (Rhamdia quelen) filleting residue.},
  author={Vivian Caetano Bochi and Jucieli Weber and Cristiane P Ribeiro and Andr{\'e} de M Vict{\'o}rio and Tatiana Emanuelli},
  journal={Bioresource technology},
  year={2008},
  volume={99 18},
  pages={8844-9}
}
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… CONTINUE READING

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