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The study was conducted to develop a high-quality value-added product, fish cutlet, using a low-priced fish, silver carp ( Hypophthalmichthys molitrix ). Skinless and boneless fish fillets were minced to prepare the fish cutlet, which was stored in both refrigerator (4 ± 1°C) and freezing conditions (−18 ± 2°C) to evaluate various quality attributes through biochemical, microbiological, and sensory analysis. Results revealed that the proximate composition of the prepared cutlet changed significantly ( p  &lt; .05) after 16 days of refrigeration (moisture = 54.3%; protein = 14.2%; lipid = 10.63%; ash = 4.42% of wet tissue) and 120 days of freezing (moisture = 57.1%; protein = 15.48%; lipid = 8.26%; ash = 5.7%) compared to 0 day (moisture = 61.16%; protein = 18.47%; lipid = 6.17%; ash = 3.40%). The pH, total volatile base nitrogen, peroxide value, and bacterial counts of the products increased significantly ( p  &lt; .05) with the storage time but were within permissible limits across the treatments. However, sensory scores of the products exhibited a declining pattern with the increase of storage duration. Overall, this study concludes that the storage conditions have significant effect on product quality and shelf life.

Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp ( Hypophthalmichthys molitrix )