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¹ Federal University of Mato Grosso, Faculty of Nutrition, Department of Food Science and Technology, Cuiabá, Mato Grosso, Brazil
² State University of Campinas, Faculty of Food Engineering, Department of Food Engineering and Technology, Campinas, São Paulo, Brazil
³ State University of Campinas, Faculty of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil DOI : 10.4194/AFS286 - The fish processing industry generates up to 75% of residues, which are often underutilized or improperly discarded. Thus, a fishburger was developed using tambatinga trimmings from the filleting process and compared to two types of commercial mixed burgers: CB-A (poultry and beef) and CB-B (poultry, pork, and beef), focusing on nutritional and technological indicators. ANOVA and Tukey test were applied. The fishburger showed higher moisture content (74.21%) and lower levels of lipids (1.72%), ash (2.5%), carbohydrates (1.90%), and energy value (101.74 kcal) compared to the commercial burgers. Regarding carbohydrate content, only the fishburger presented values well below the Brazilian legal limit of 3% (1.90%), whereas CB-A showed levels close to the limit (3.63%) and CB-B exceeded it (4.10%). Although cooking loss and yield did not differ significantly among treatments, the fishburger showed a lower fat release rate (0.1%) and higher shear force (11.75 N), both influenced by the overall moisture and lipid content. Product colour was affected by both treatment and cooking, with commercial burgers appearing darker than the fishburger after cooking. The fishburger made from filleting trimmings offer a sustainable alternative to commercial options, providing nutritional benefits such as lower fat content while minimizing waste and additive use. Keywords : Tambatinga Hybrid fish Co-product Fish technology, Foodservice