Preparation of dessert fish cake from siganids and mullet species and its preservation in refrigerated storage

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.