الفهرس 
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Abstract
In Egypt, carp fish produced in large amount from aquatic cultures as well as they are cheap in price compared to other fish species. However, its composition as a whole fish didn’t appeal the taste of Egyptian consumer because of the presence of fins (small and fin bones) in the fish flesh.
In this present work, possibility of producing an acceptable and keep quality new products from minced mixed common and silver carp fish flesh blends (1:1 w/w) namely, i.e. fish kobebah, fish kofta and fish finger by using mixture of spices such as black pepper, rosemary, marjoram … etc, and other additives to improve the taste and produce semi prepared fish products of high nutritional value and storage stability was studied to meet pronounced scarcity in the production of animal food protein.
On the basis of the results of examination of chemical and bacterial analysis and common carp fish and examination of the influence of cold storage 4-0C and frozen storage at -18 to -20C on the chemical composition, amino acids content, protein quality, physical properties, bacterial analysis and quality attributes, as well as organolyptical characteristic of new processed carp fish products, e.g. kobebah, kofta and fish finger, and analysis of these results it can be conducted that.