Table 2.

Yields of steps of burger preparation.

Barbel size	Category 1∗	Category 2∗	Category 3∗
Yields (%)
After heading	79.88 ± 0.68	78.46 ± 1.76	78.48 ± 1.61B,C
After evisceration and flaking	56.35 ± 0.85	60.14 ± 0.25	65.31 ± 0.7B,C
After fileting	39.45 ± 0.15	39.99 ± 1.07	44.05 ± 0.67B,C
Total yields of fish fillets transformation steps (%)
Total flesh yield	41.16 ± 1.92
Minced flesh yields	37.56 ± 1.81
Burger	34.52 ± 1.92

^∗: fish are classified into 3 size categories (small (730 ± 20 g), medium (1341 ± 60 g), or large (2110 ± 85 g)) based on their weight.

(%) All the yields of the different stages are calculated in grams of meat obtained after each stage with respect to the initial weight of fish.

Category 1 versus Category 2: ^AP < 0.05.

Category 1 versus Category 3: ^BP < 0.05.

Category 2 versus Category 3: ^CP < 0.05.