الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This work was performed for the production of FPC from underutilized fish species (shark and carp fish). Fish protein concentrate (FPC) is a dehydrated with high protein content having up to (92%), other elements and low-fat product with good water holding capacity. FPC is virtually odourless and tasteless powder. Also, it is an excellent source of highly digestible amino acids. This protein concentrates stored at room temperature for six months to evaluate its stability. Therefore the results show that the obtained product is free of any biogenic amines due to freshly fish and therefore it is a safe, human healthy and high in nutritional value. So it has been fortified of biscuits in different levels (0, 1, 2 and 3%) of this protein concentrates and stored at room temperature for three months to evaluate its effect on the overall acceptability and shelf-life of biscuits. from the results, it be concluded that fortification of biscuits increased nutritional value and the overall acceptability without effect on the technological process. Also, it was found that 3% Carp FPC and Shark FPC is the best percentage for fish protein concentrate.