الفهرس 
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Abstract
This study was planned to investigate the impact of some edible coatings (wheat flour, bread crumb and vegetar) and frozen storage at (-18oC) for 3 months on chemical composition, quality criteria and sensory properties of some common carp fish products. Carp fish samples (the average weight was 4.132±1.132 kg) were obtained from Benha fish market, EL Qalyubia Governorate, Egypt, during October, 2014. Fish fillets were soaked in saturated brine solution contained 0.02% acetic acid for 2 min at room temperature (25±2°C), then washed with tap water and drained. Fillets and nuggets were prepared from dorsal muscles, while the remaining part was minced and used in cake production. Raw products were immersed in milled fresh whole eggs, coated by wheat flour, bread crumb and vegetar, and then fried using sun flower oil preheated at 170oC for 5 min. Chemical composition, physical properties, quality criteria, microbial aspects, color measurement, and sensory evaluation were determined. The obtained results showed that the major constituents (ww) of raw carp flesh were 73.4% moisture, 16.26% crude protein, 7.98% lipid, 0.71% ash contents. In addition, quality criteria of carp flesh were 5.98 pH, 23.8 mg/100g total volatile bases nitrogen (TVB-N), 1.17 mg/100g trimethylamine nitrogen (TMA-N) and 0.29 mg Malonaldhyed/kg as thiobarbituic acid (TBA) value. Total plate counts (TPC) and psychrophilic bacterial counts (PBC) were 21.0 ×104 and 6.0×104 cfu/g; respectively. Concerning the effect of frying, the lower cooking loss rates were in products coated with vegetar compared with the other ones. Edible coatings improved color characteristics (L*, a* and b*) in particular lightness in products coated with wheat flour and vegetar, redness in wheat flour, bread crumb, and vegetar coated products and yellowness in vegetar coated products. Also, they improved sensory tests i.e. odor, taste, texture, and overall acceptability in particularly products coated with vegetar followed by wheat flour and bread crumb. During the frozen storage, although the L* a* b* color was fluctuated, and the overall acceptability and some quality criteria were decreased but the products were accepted until the end of storage (3 months). Moreover, fish co-products were completely utilized to obtain a high value added fish products such as a source of fish meal. Therefore, the results showed that fish co-products contained 33.73% crude protein, 36.38% lipid, 12.49% ash contents (DW). In conclusion, this study recommends the utilization of common carp to get highly nutritious products, especially these fish spices as fresh form are not acceptable for the consumer.