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With regard to the effect of canning, pH values were slightly
decreased in canned products especially in case of canned C; due
to tomato sauce used with vegetables mixture. TVB content was
decreased in all products. Its content was higher in product B than
others. This is because of product type B contained fish mince. TMA
value was taken the same trend in TVB content. Also, its content in
canned type A was slightly higher than ones. An increase in TVB and
TMA content is due to derivatives resulting protein content was more
than that other products. Furthermore, value of TBA was decreased
in all products after directly canning and it was increased with extend
storage period. TBA was more value than other products. Also, Table
(2) shows total viable count (TVC) of canned fish products as affect by
pre-frozen storage and canning. TVC was increased to 5.65 in frozen
fillets comparing its initial count (3.45 log10 cfu/g) in raw flesh. After
canning, TVC decreased in all canned fillets products and increased
at the end of storage period. Also, TVC was lower in product type B
than products A and C; may be due to type B contained spices mixture
as antimicrobial agent. In general, filling media used are played an
important role in quality parameters in carp products. Similar results
were found by Arafa, (1994); Abo-Taleb (1997); Ibrahim (1999); El-
Sherif (2001); Abd- El-Ghafour (1999 & 2004).

3-3-Sensory evaluation
Table (3) shows the effect of storage period on sensory evaluation
of canned carp products. Biochemical changes in canned fish products
are reflect on sensory evaluation by panelists. Appearance scores of

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