In this research seven formulae for production of fish paste from minced
kilka for human consumption were studied. Mter keeping the samples at (-2 0
c) and (-18 c) during 120 and 180 days respectively, organoleptic, chemical
and microbial tests were carried out at time intervals. As a result of these tests, the sample with 50% minced kilka, 10% whole Egg, 20% lentil, 8%
wheat flour, 8% soya flour, 2% onion and 2% flavouring agents was chosen
for the production of fish paste. In order to determine shelflife of the fish
0 0
paste at (-2 c) and (-18 c), tests for changes of lVN, PV, total count of
bacteria and coliform enumeration were performed for 120 and 180 days at intervals. The rise in lVN after 15 and 60 days for samples which were kept at
(-2 c) and (-18 c)was 16.2 and 19.6 mg/l00g. Also the changes of PV for these
samples were 2.8 and 2.6 meq/kg respectively. The coliform enumeration for both samples was negative, but the total count of bacteria at dilution of 10-2
was four colonies. Thus the shelflife of the paste for human consumption was
determined as being 15 days at (-2 c) and 60 days at (-18 c). This produce
contains 14.5% protein, 3.2% fat, 8.8% carbohydrates and 1.5% ash.
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