Enrichment of chocolate-flavored cake with the addition of minced fish flour derived from nile tilapia processing

The use of tilapia waste for the production of minced fish (MF) meal represents a sustainable and innovative alternative, contributing to the reduction of waste in the fishing industry. The aim of this study was to develop and characterize chocolate-flavored cake formulations with increasing concentrations of MF meal derived from tilapia processing waste. The cakes enriched with MF meal presented higher levels of protein, lipids, and ash. In technological terms, it was found that higher concentrations of MF meal resulted in lower values of hardness, chewability, elasticity, cohesiveness, and, consequently, increased adhesiveness. Additionally, they exhibited less intense colors. Regarding the hygienic-sanitary conditions of processing, all formulations met the established microbiological standards. In relation to sensory analysis, it was found that consumers showed higher acceptability and purchase intention for the standard formulation (0% MF meal) and those with 4% and 8% MF meal. Therefore, chocolate-flavored cakes enriched with low concentrations of MF meal are a technologically, nutritionally, and sensorially viable alternative for utilizing tilapia waste.