J Food Process Preserv. 2018;42:e13716. wileyonlinelibrary.com/journal/jfpp © 2018 Wiley Periodicals, Inc. | 1 of 11 https://doi.org/10.1111/jfpp.13716 1 | INTRODUCTION Food companies have boosted the improvement of new production techniques and application of new ingredients that add value to the product in order to reduce cost and ensure the viability of the en‐ terprise in the commercial operation. Several perspectives are ad‐ dressed with the aim of minimizing food waste and insecurity, and achieving greater environmental protection. In the meat product business, the fish have been increasingly de‐ manded and valued by consumers because of its benefits to human health. However, the wastes obtained from fish processing, consid‐ ered as discards obtained from the primary processing, may reach 50% of the total weight of the material. The destination and the ap‐ propriate method of application are selected in relation to the com‐ position of the food waste and the purpose of the recovery process (Oetterer, Galvão, & Sucasas, 2014). In any filleting process, a considerable amount of meat is still adhered to the fish skeleton, and can be processed with the aid of equipment in order to separate the muscular material from the bones. Minced fish (MF) or pulp obtained from the mechanical Received: 22 January 2018 | Revised: 12 April 2018 | Accepted: 30 May 2018 DOI: 10.1111/jfpp.13716 ORIGINAL ARTICLE Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties Amanda Maria Teixeira Lago | Maria Emília de Sousa Gomes Pimenta | Isabela Emiliorelli Aoki | Aline de Fátima Figueiredo | Maria Cecília Evangelista Vasconcelos Schiassi | Carlos José Pimenta Department of Food Science, Federal University of Lavras, Lavras, Brazil Correspondence Amanda Maria Teixeira Lago, University Campus, Fish Processing Pilot Plant, P.O. Box 3037, 37200‐000, Lavras, Minas Gerais, Brazil. Email: amandamtlago@gmail.com Abstract The aim of the study was to develop fish sausages and to identify the nutritional and technological effects of the increasing inclusion of minced fish (MF) derived from wastes of Nile tilapia processing. The sausages showed an increasing decrease in moisture and protein content, with consequent increase in fat, ash, and mineral con‐ tent with inclusion from zero to 100% MF. The formulations had a good fatty acid profile and stood out because they did not have trans fat. The product showed higher red color intensity and adhesiveness indice, and lower hardness and chewiness indi‐ ces as the inclusion of MF increased. Through Pearson’s correlation coefficients, all the studied variables showed positive or negative correlation, confirming the influ‐ ence of the MF addition on the developed sausages and evidencing the interaction importance of the components in the final product quality. The sausage developed with 50% MF was considered the ideal formulation. Practical applications In a scenario of constant competitiveness in the food sector, the development of new products focusing on the use of agroindustrial waste is closely related to current con‐ sumer trends. Fish is an excellent source of animal protein with a wide range of essential nutrients; therefore, there is a growing interest in the manufacture of innovative fish products that ensure mainly the use of minced fish, making possible the sustainable management of fish agribusiness. This study complies with the commitment of environ‐ mental protection due to the reduction, to practically zero, of the fish processing wastes.