Cirrhinus mrigala is one of the most important fresh water fish cultured throughout the state of Andhra Pradesh. The fish is highly preferred in the market because of the taste and texture of the meat. However, one of the key factors limiting the use of this species is the presence of pin bones. Microbiological, chemical, proximate and sensory changes of value added mince based products prepared from mrigal (Cirrhinus mrigala) was determined during storage at -18°C for a period of 3 months to explore the possibilities of better utilization of this species by development of value added mince based products and to evaluate the shelf life during frozen storage. Mince from mrigal was used for preparation of value added products viz., fish cutlets and fish fingers. Microbiological counts were enumerated including total plate count, Staphylococcus aureus, Coliforms, psychotropic and other pathogenic bacteria. The TPC value of fish cutlet and finger decreased from 7.26x104, 7.54x104 to 8.96x102, 1.67x 103cfu/gram of sample respectively during storage. There was a significant increase in pH and TVBN value in fish finger and cutlet. Sensory acceptability decreased with increase in storage time. From the results it was observed that the estimated shelf life of fish cutlets and fish fingers was150 and 145 days respectively.

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