Abstract:
Fish are rich in protein for the development of human body. Unfortunately, some fish are neglected to
consume as raw fish due to their unacceptable characteristics. Cakes are highly acceptable products
preferred all the age group of people. Therefore, the main objective was to produce consumable baked
cake incorporated with fish mince. The fish cake was prepared using two different species with 45% of
boiled fish mince. Selection of fish cake was evaluated through the sensory panelists using 9 points
hedonic scale. Finally, mullet fish mince incorporated cake was selected. And all the types of cake were
evaluated for physicochemical and microbial characteristics. It was observed that the developed fish cake
was found better quality with respect to nutritional content than the egg cake. Shelf-life of fish cake was
evaluated for 13 days of refrigerated storage.
