Preparation and quality attributes of egg-reduced pound cake incorporating grass carp (Ctenopharyngodonidella) protein concentrate

This research evaluates the quality and acceptability of 25%, 50%, 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter cake physical quality, microbial activity, sensory evaluation were carried out. An impressive increase in protein, fats ash content was noticed GPSC. By increasing FPC concentration, viscosity batters volume decreased, while specific gravity increased. In texture, hardness, chewiness, gumminess increased elasticity cohesiveness decreased with substitution. substitution baking loss (BL) but reduced water activity (aw) number size air bubbles batter. evaluating total plate count (TPC) value increased, fungal (TFC) crumb showed inconsistent change. The highly nutritious displayed lower attributes due to slight fishy flavor dark color, 25% 50% GPSCs almost similar nutritional GPSC higher than So, is a better option prepare good protein-enriched acceptable attributes.