This research aimed to determine the parameters of time, temperature and intensity of discharge to obtain the best carp fish in terms of quality, and to know the changes obtained during lyophilization, and to monitor the most important changes during the preservation and storage process.
The results of the analysis of fresh fish and paddled carp under the terms of the two experiments indicate a change in the proportions of the basic components: such as decreased water content and tripled increase in protein, fat and ash than in fresh fish.
The results of the analysis of carp canoeed fish under the conditions of the two experiments during storage 9 months showed that there was no change in the proportions of chemical components in both experiments, i.e. did not affect the water content and the loss of fat, ash and protein, as the tests for aquatic absorption of canoeed carp fish showed that the amount of water consumed by canoeed carp subject to the conditions of the first experiment more than that which was subjected to the conditions of the second experiment.
The aquatic activity of canoeed carp in the two trials after storage for9 months also showed that it did not change.
Aleppo University Research Journal.
2014.
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