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value (BV) were calculated (Oser, 1959). Protein efficiency ratio was
calculated (Alsmeyer et al., 1974).

Microbial analysis: total viable count (TVC) was determined
(FAO, 1992). The results were expressed as log10 cfu/g sample.

Sensory characteristics; appearance, texture, odour, taste and
overall acceptability were evaluated by ten staff members of El-
Qanater El-Khairia Station for fish Research, NIOF. A ten point scale
was used where 10 = excellent and 1 = extremely poor (El-Sherif,
2001). Data of sensory tests was statisticaly analyzed using one way
analysis of variance (ANOVA) and Least Significant Differences test
(LSD) was conducted to calculate significance (P≤0.05) among the
treatments mean (SPSS, Ver.10). The results obtained were expressed
as mean values (n=3).

3- Results and discussion

3-1- Chemical composition
Table (1) shows chemical composition of fresh fish, fillets pre-
frozen stored at -18°C for 6 months and their canned products. Raw
carp fillets were composed 78.53% moisture, 17.13% protein, 2.75%
lipid and 1.22% ash content (wet weight). Frozen storage caused a
little change in all values of chemical composition. These changes are
due to the evaporation of water, separated drip and lipid hydrolysis,
oxidation of lipids during thawing process. Similar findings are in
agreement with those mentioned by Abo- Zeid (1995); Hanafy (2002)
and Sarhan (2003); Ibrahim and El-Sherif (2008) and Ibrahim and
Dosuky (2009).

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