To study the preparation of frozen minced meat from abramis brama orientalis commonly known as sim from Arras lake and from silver carp cultured in the Azerbaijan province, and later this minced meat converted to fish ball and fish burger, in this process microbial, chemical and organoleptic tests was done on samples for frozen minced meat on Sims fish the TVN was 10.1 in zero phase and 14.1 after three month and peroxide value from 0.9 t0 3.1 at the same duration. But he value was higher when converted to fish ball, TVN ranged from 14 to17.6 and per oxide from 1.1 to 4.7 after three month, the unit for TVN was mg/100gram and peroxide unit meq/1000 gram, the microbial tests was also resulted in an acceptable range, the meat of Sims fish had no significant difference with the silver carp comparatively only the color and the smell of the fish was little different, so we could conclude that we can use Sim fish meat for frozen minced meat product and this can increase the consumption of fish in the region in the future.

Iranian Fisheries Science Research Institute

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