الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The results showed that most of the water soluble protein was removed in the first washing cycle. Surimi has lower in protein, ash, fat, and higher moisture than minced fillet. Non protein nitrogen, TBA, TVB were decreased by washing. pH and WHC of surimi were slightly higher than minced fillet. The overall mean score of sensory evaluation of fish fingers and fish balls produced from surimi were higher than other samples. Therefore, Common carp fish was suitable to process into surimi, which is use to produce accepted fabricated seafood products. isolates up to genus level . the processing of carp finger and ball until refrigerated storage at ±4 °C for 12 days has been accepted products. The waste carp could be used as a decent substitute source to extract the fish oil. This oil considered as the highly attention source for human consumption because it contains essential fatty acids.