Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties

The fish processing processes generate a large volume of residues, so, an alternative for the use is production minced (MF). Thus, this study aimed to develop breaded with different concentrations MF salmon and tilapia fillet, analyze chemical, physical microbiological characteristics, as well determine acceptability purchase intention formulations. In technological nutritional terms, in products did not detract from quality final product, indicating viable waste.