Due to the steady increase of carp fish product ion from new fish cultures in Egypt, and the poor quality of such fish which is not tasted for most Egyptian consumers, while the advantage of this fish is a rapid growth. This study was carried out in Central Laboratory for Aquaculture Research, Abbassa, Agriculture Research Center. The samples were selected for smoke process and washed with tap water. The samples were randomly assigned to 4 groups (fish fillets without skin, butter fly shape with skin, headed and gutted fish sample and skinless headed and gutted fish sample).
This work was carried out to study preservability of common carp fish by salting (dry and wet) and smoking process (cold and hot smoked) . Besides, raw and smoked f ish samples were evaluated chemical ly, microbiological ly, organolept ical ly immediately after processing and during cold storage(4±l°C). Results showed that fish butter fly shape with skin in coldsmoked process, vacuum packaged in polyethylene bags and stored at (4±1°C) for 75 days were the best conditions as compared with hot-smoking process during cold storage. The results showed that the smoking process of raw fish led to reduce moisture, protein, fat, TSN, SNPN and pH value, while ash, salt, TVN TBA and plasticity were increased. The overall acceptability scores of all stored smoked samples tended to be significantly decreased with
the increasing storage period.