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spices (70% fish mince, 3% spices mixture,10% brine and 10%
heated oil) and (C) canned fillets with vegetables [70% (60% fillets
and 40% vegetables mixture), 10% tomato sauce,10% brine and 10%
heated oil]. 40% vegetables mixture consists of 60% pastured peas
and beans, 25% fried carrot, 12% fried onion and 3% spices mixture
(as mentioned in type B). After that, all batches (A, B and C) were
exhausted at 60°C for 15 min. double seamed, commercial sterilized
at 116°C for 60 min and 1.2 bar by horizontal retort and suddenly
cooled (El-Sherif, 2001 and Abd-El-Ghafour, 2004).

Canning process was carried out by the Edfina Co. for preserved
Foods, Damietta Governorate. All canned carp products were stored
at room conditions for 12 months and periodically analyzed every
four months.

2-5- Analytical Methods
Moisture, protein, fat and ash contents were determined (AOAC,
2000). pH value was measured by checker pocket-sized pH meter with
replaceable electrode (HANNA Instruments, USA), thiobarbituric
acid (TBA) value and total volatile basic nitrogen (TVB-N) were
determined (Pearson, 1976). Trimethylamine nitrogen (TMAN) was
determined (AOAC, 2000). Individual amino acids were determined
using reverse phase HPLC; hydrolysis, derivatization and analysis
were performed according to the Pico-Tag method (Millipore Co-
operative, 1987). Tryptophan was not determined. Indispensable
amino acids were calculated in relation to FAO/WHO (1985)
reference protein. Essential amino acid index (EAAI) and biological

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