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In Egypt, carp fish produced in large amount from aquatic culture 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, majoram ... 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.

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Afaf-Haniem Ramadan is an associate professor in nutrition and food science. She made several researchs on diabetes muluteus and dietary fibers. She also teaches human nutrition, food processing, food microbilogy and food Technology. She supervises thesis in the field of food colourants and food preservativatives.

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