Aquatic Food Studies 3(2), AFS202 https://doi.org/10.4194/AFS202 Published by Central Fisheries Research Institute (SUMAE) Trabzon, Türkiye. R E S E A R C H P A P E R Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus Fatema Hoque Shikha 1 , Md. Ismail Hossain 1 , Nafis Tasneem Binti 1, * , Muhammad Mehedi Hasan 1 , Prianka Jahan 1 1 Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh Article History Received 17 October 2023 Accepted 23 December 2024 First Online 29 December 2024 Corresponding Author E-mail: bintitasneem.ft@bau.edu.bd Keywords Ready to eat Product Fish cutlet Chicken cutlet Panel test Abstract This study was performed to compare the likings of fish (Pangas) and chicken cutlet as well as to find the best preparations among three fish cutlets. Taking three groups- Teachers, staffs, and students as panelists, it was found that all the panelists preferred one fish cutlet equally with chicken cutlet. Teacher and staff group liked the cutlet incorporated with 40% fish muscle, whereas student group liked the cutlet made with less amount of fish muscle (30%). The attributes like – Odor, Color, Taste, Texture were studied and compared among each preparation of cutlets along with overall acceptability of the products. Proximate compositions were checked to reveal the nutritional containment at various stages. The biochemical qualities of the final cutlets were checked to ensure that no serious quality compromission has occurred during preparation and all parameters were found to be at a safe level. Introduction Fish has a major role in human food and nutrition. They are well known for being easily digestible and containing almost all the necessary amino acids (Haard 1995). Pangas is a very prominent fish in Bangladesh covering about 8.71% of the total fish production which is 4621228 MT (Department of Fisheries, 2020). This huge production can pave a way for fulfilling the country’s demand and export abroad. Though wet fish is more popular still now in Bangladesh, different kinds of value-added products are getting attention day by day. To have the full advantage of this major inclusion in food habits, Pangas can be a good option to prepare a number of value-added products. Value added and ready to eat fish products are very popular and come in a variety of forms (Tomoszek 2002). Due to increasing awareness of the consumers on health issues, consumption of fish and fishery products are increasing now a days. On this basis, ready to eat fish minced products can bring immediate benefit to the existing fish processing industries of the country (Nowsad et al., 1994). Cutlet is a delicious fried item which has been prepared from chicken in most cases. To talk about the fish mice-based product, fish cutlet is a well- known item now a days. Though this item is made in the household occasionally but not on a large commercial level. With the heavy workload in the shoulder of modern human being, they can’t give proper attention to food making or processing and working house groups are mostly dependent upon ready meals. Thinking from this ground, fish cutlet can make a great opportunity for How to Cite Shikha, F. H., Hossain, I.M., Binti, N. T., Hasan, M. M., Jahan, P. (2023). Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus. Aquatic Food Studies, 3(2), AFS202. https://doi.org/10.4194/AFS202