Four different preparations of fishburger were made.
S.C.R.P. Mello, M.Q. Freitas, S.C. São Clemente, R.M. Franco, E.B. Nogueira, D.D.G.C.Freitas 2012, 'Development and bacteriological, chemical and sensory characterization of fishburgersmade of Tilapia minced meat and surimi', Arquivo Brasileiro de Medicina Veterinária e Zootecniahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression.
S.C.R.P. Mello, M.Q. Freitas, S.C. São Clemente, R.M. Franco, E.B. Nogueira, D.D.G.C.Freitas 2012, 'Development and bacteriological, chemical and sensory characterization of fishburgersmade of Tilapia minced meat and surimi', Arquivo Brasileiro de Medicina Veterinária e Zootecniahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)