Evaluation of High Value Added Fish Products

The present investigation has been carried out with the objectives the utilization of sand smelt fish(bassaria) (Atherina hepsetus) which has found in Qarun,s Lake- Fayuom- Egypt by high numbers, small size, low price, unaccepted from consumers and high edible part(71%) for produce fish products (burgers and fingers) high safely, having a good quality and better acceptability with lowering the coast. The substitution material (soybean flour (SF) and minced boiled potatoes (MBP))was used by different levels in this investigation to improved the sensory evaluation of produced fish products. Sensory evaluation was carried out for fried some fish burgers and fingers by different concentration from substitution materials to select the best treatments. Frozen storage at -18 1C for 3 months was carried out on raw selected fish products to study the effect of frozen storage and substitution materials on the quality of these products during storage. It could be recommended that sand smelt fish can be utilization for production of burgers and fingers in a large scale with the addition of (SF)(20%)and(MBP)(15%)to improve quality and to decrease the production coast of final product.