الفهرس 
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Abstract
To increase the utilization of catfish; which is not preferred by consumers as compared to other fish species, ready to eat fish finger were prepared and evaluated during frozen storage (-18 ˚C) for 5 months. The effect of some additives such as transglutaminase, date seed powder, citric acid, ascorbic acid, chitosan and rosemary on physical, chemical, microbiological and sensory properties, were carried out. The obtained data indicated that pH, TVB-N, TMA, FFA, PV and TBA were decreased significantly (P≤0.05) in the treated fish finger samples compared to the control. Natural additives applied retarded microbial (aerobic plate count (APC), pseudomonas and total Enterobacteriaceae) growth during storage period and treated samples gave best results, as compared to the control sample. Sensory evaluations indicated that treatments improved scores of the prepared fingers during frozen storage as compared to the control sample. Combination of added materials was better than individual addition on improving the physical, chemical, microbiological and sensory properties of catfish fingers.
Key words: transglutaminase enzyme, date seed powder, chitosan, rosemary, ready to eat fish finger.