This research was designed to make comparison between frying and microwave cooking of Egyptian silver carp steaks (ESCS) that prepared before cooking by soaking in NaCl solution 15% for 3 hrs and in potassium sorbate solution 5% for 30 min. Frying and microwave cooking were done, (ES CS) packaged without orvacuum then stored at 4±1 0C. Samples were subjected to chemical, bacteriological as well as sensory evaluation after processing and during cold storage. The obtained results indicated that fried and microwave cooked (ESCS) contained 61.00 and 63.77% moisture, 73.18
and 75.63% protein, 18.82 and 14.72% fat, 7.94 and 9.57% ash and 462.34 and 435.32 Kcal per 100 gram, respectively. Under refrigerated storage the shelf-life of fried (ESCS) extended to 120 days, while 100 days in microwave cooked (ESCS) was recorded. Two hundred bacterium cell per gram were found in fried (ESCS), whereas 4 folds were found in microwave cooked samples pre-soaked in potassium sorbate. Values of total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), ammonia nitrogen (NH3-N), free amino nitrogen (FAN) and volatile reducing
substance (VRS) were minimized after frying and processes Tyrosine and thiorbaibituric acid (THA) values of (ESCS) progressed after processing operations. The best product of cooked ready to-eat (ESCS) was that treated
with potassium sorbate and packaged under vacuum. Furthermore, the statistical analysis showed that determinations of FAN, tyrosine value and TVN were more valuable in quality evaluation of refrigerated stored (ESCS).
On the other hand, the statistical analysis of sensory evaluation scores assred success of (ESCS) as ready to-eat products charactrized by their high nutritive value and lower costs.