الفهرس 
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Abstract
Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best – known form of fish roe products; however the imported caviar is very expensive with a strong demand especially in field of tourism. These reasons pushed us to think about the possibility of produce caviar from local fish .This is important economically as these fish are available in large amount and low price.
Little information is available about chemical and nutritional Value of different
fish species, and about quality and safety of roe products. Hence, this study was under taken to find the best treatment (temp – time – salt concentration).
The present research was carried out in order to evaluate the anti oxidative potential and the antimicrobial effect of some natural antioxidants exemplified in thyme , rosemary and their blends incorporated with roes of Catfish(Clarias gariepinus) and Carp (Cyprins caprio ) to evaluate the quality and safety of both fish roes paste during cold storage at 5ºC for 3 months .
Catfish and Carp roes paste were mixed with some natural herbs as thyme and/ or rosemary at different concentration levels; 2%thyme or2%rosemary and their blend (1%thyme+1%rosemary).These were pasteurized using different temperature and time at 60ºC/20 min, 70ºC/15 min and at 80ºC/4 min in order to achieve the best conditions that ensure high acceptability, high nutritive value and high safety.
The present research was carried out in order to achieve the following main goals.
1- The roes yield % per kg of fish in both species.
2- Proximate chemical analysis of fresh and pasteurized fish roe during different processing parameters , also to establish the best processing parameters for producing pasteurized roes paste from the two fish species and to study the effect of processing on their chemical composition , specially their proteins , lipids and phospholipids .
3- Mineral content in fresh Catfish and carp roes.
4-Effect of pasteurization at 80C/4 min in amino acids, protein fractions by solubility, lipid major classes, phospholipids fractions and fatty acids
5- Cholesterol content in fresh Catfish and Carp roes.
6- Chemical quality tests performed on fresh roe and on the best product in both fish species during the course of cold storage including pH, TVB-N, and NPN, TBA, lipid oxidation inhibition, FFA and PV.
7- Microbiological profiles of fresh and pasteurized fish roe paste at different seasons with different processing parameters.
7- Biological Evaluation using Experimental animal.
8- Sensory evaluation ranking test of cold stored products.
During the course of the present study the following main results were obtained. A- Chemical tests
1- The roes yield % per kg of both fish species in different seasons was 8.00% in November and 13.15% in May in Catfish (Clariaus garipinues) and was (15.94, 18.70, 25.30) in January 2009 , February 2010 and in March2009 in carp fish ( Cyprinus carpio ), respectively .
2- The economic importance of Catfish roes was high in May2010 (68.14) compared with November 2009 (126.99) Egyptian pound /kg. On the other hand, the economic importance of carp roes was high in March followed by February and finally in January (23.51, 29.17 and 35.25Egyptian pound /kg roe), respectively.
3- The best temperature / time regime which gave the best end product with high safety attributes was 80ºC /4min in both fish species .
4- The proximate chemical composition of the fresh Catfish roes for moisture , protein, crude fat , total ash and carbohydrate was 70.22 , 21.98 , 5.47 , 1.77 and 0.56 in November and was 68.57 , 23.07 , 6.21 , 1.67 and 0.48 in May, respectively . These component were68.00, 25.70, 3.32, 1.21 and1.77 in January and was 66.55, 25.98, 4.60, 1.40, 1.47 in February and was 65.45, 26.50, 4.80, 1.31and1.94 in March in fresh carp roes, respectively. It’s clear that carp roe in March (spawning season) had a high percent of crude fat and low percent of moisture content compared to that in January and February.
5- Both Catfish and carp roes paste pasteurized at 60°C /20min had high moisture content compared with that at70°C for 15min. It’s clear that pasteurization at 70°C/15min caused a clear decrease in moisture content from70.22 to 61.74in November and from68.57to 60.18% in May 2010.On the other hand the moisture content was decreased from70.22 to 63.48and from 68.57 to62.87% after pasteurization at 60°C/20min in Catfish roe in November 2009 and May 2010,