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human consumption (Uriarte-Montoya et al., 2010). Therefore, this
study was done to study the effect of pre-frozen storage at -18˚C for
6 months and canning on quality parameters of silver carp fillets in
different filling media (oil, vegetable and spices mixture) throughout
12 months storage at ambient temperature.

2-Materials and methods
2-1- Fish samples: silver carp fish (Hypophthalmichthys molitrix)

samples were obtained from Manzala farm, Dakahlia Governorate,
Egypt. The average weight (mean ± SD) was 2±0.5 kg. Fish samples
were carefully washed with tap water and transported by using ice
box within three hours to Fish Processing Technology Laboratory,
El-Qanater El-Khairia-Fish Research Station, National Institute of
Oceanography and Fisheries.

2-2- Vegetables and other additives: commercial frozen beans and
peas, carrot, onion, spices mixture, sodium chloride, tomato sauce
(ketchup) and sunflower oil were obtained from local market. Spices
mixture consists of 32% black pepper, 22.50% coriander, 15% cumin,
10% cardamom, 9% red pepper, 7.5% cubeb and 4% cloves.

2-3- Freezing: silver carp samples were eviscerated, beheaded,
filleted, glazed with chilled water (4ºC), packed in polyethylene bags
and frozen stored at -18 °C for 6 months.

2-4- Canning process: frozen fillets were manufactured in tin cans
enameled C (8.8cm highest, 5.5cm diameter and 170g capacity) as
follows: (A) canned fillets with oil (70% fish fillets,10% brine and
10% heated oil); (B) canned carp mince (resultant trimming) with

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