With the aim of increasing the consumption of non-Brazilian fish because of its high nutritional value, new fish products have been developed. What is an attractive, tasty product of easy preparation that has gained prominence due to the high acceptance by the consumer, however, at the request for alternatives for its technological improvement. An addition of emulsifiers in the formulation for greater stability of the final product and avoidance of syneresis. Synthetic and natural emulsifiers were then added to the formulations and tested for aroma, taste, texture, appearance and overall acceptance.. All samples presented good acceptability, being the sample "B" (F2) with 20% of emulsifier the most accepted for the attributes of aroma, flavor and texture in relation to samples C and A with 30% and without addition of emulsifier respectively.. The fish burger added with synthetic emulsifier had high potential for elaboration and insertion in the market, being a good alternative for people who have dietary restrictions on eggs.