Page 225 - 2012-34

and nutritional value were determined and showed that total AAs of
canned fillets with oil was 99.97g/16 g N at zero time of storage then
slightly decreased to be 99.46g/16 g N after one year storage. In
conclusion, the quality parameters of silver carp fillets were largely
affected by storage and canning conditions. Canned carp fillets with
oil were considered as the best treatment; due to its high acceptance
comparing with others. Also, canning process could be completely
reduced of histidine which was found in frozen samples; however,
extending storage period led to reformation of it.

Keywords: Silver carp, freezing, canning, nutritional value.

1-Introduction
Fish is widely consumed in many parts of the world because of

its high protein content, low saturated fat that contains omega fatty
acids known to support good health (Ikem and Egiebor, 2005). Carp
fish is considered one of the main types of fish widely used in fish
farms in the world. Their advantage is due to lively to faster of their
growth, easily their breeding (Arthur et al., 2010). It is well known
that frozen storage and canning treatments can prolong shelf-life of
fish and their products. However, the thermal treatment leads to the
formation of volatile amines, free fatty acids and secondary lipid
oxidation compounds (anisidine and thiobarbituric acid values) as
well as interaction compounds in canned fish (Rodríguez et al., 2009).
It is possible to improve the quality of the product being canned;
giving sardines with an added value in terms of quality and safety to
the consumer that may increase the use of sardines as food for direct

- 16 -