EFFECT OF PROCESSING ON THE NUTRITIONAL PROPERTIES OF FISH PRODUCTS

Abstract

Fish proteins are considered one of the sources of animal protein in order to over come the shortage of this protein.

Fish culture includes carp fish which is considered to be the principal warm water fish cultivated in the farming. This fish nearly meets the requisite • of farming than does any other species of warm water fish. Because it is easy to spawn and manage under farm conditions, as well as grow rapidly and tolerates a wide range of temperatures and dissolved oxygen.

Moreover, carp can grow well and very fast in the water of rice fields

. in Egypt

This fish does not appeal much to the Egyptian consumers as for its unfamiliar appearance, presence of fine bones in its flesh and less appetizing taste if compared with the most popular and delicious fish species well known in Egypt.

The present study aimed at finding an acceptable product from silver carp fish (Hypophthalmicthys molitrix) by adding additives in order to improve the quality of the final product.