الفهرس 
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Abstract
It is well known that, fish is one of the cheapest sources of animal protein, minerals, and other nutrients in human diet all over the globe. It is rich source of protein, vitamins, minerals and omega-3 fatty acids for the people of poor countries. It is characterized by being an easy-to-digest food that can be presented as a meal in many ways. In Egypt, fish is one of the most important sources of national income. The Egyptian fisheries occupy more than 13 million acres, equivalent to about 150 % of the agricultural land, which include seas (Red and Mediterranean Sea), many lakes, and sources of fresh water such as the river Nile with its two branches, canals and drains. Man created artificial sources such as Lake Nasser and Lake Rayan, in addition to the fish farms located in different parts of Egypt. The Egyptian Fisheries Authority reported in 2020 that, Egypt’s fish production currently has reached 1 million 920 thousand tons, of which 80% is from fish farming and 20% is from capture fisheries.
African catfish is one of the fish species most suitable for fish farming in the African continent. African catfish have a high growth speed, resist environmental stress and resist handling stress during farming operations. Its meat tastes good and thus interest has developed in the cultivation of African catfish on a large scale on the African continent. There are 32 species of catfish belonging to the genus Claris in Africa, and in the Arab Republic of Egypt.
Recently, the consumption of fast foods increased rapidly as the social patterns changed, increased movability, less family gathering, and increased the number of workers. The present study was to investigate the use of fresh (Nile Karmout) catfish (Claries gariepinus) to produce catfish burger and study the effect of adding 1 % moringa leaves powder and packaging materials and treatments on the stability of the product stored frozen for 12 months.
1- The data showed that the addition of 1% moringa leaves powder reduced the moisture content from 69.01% to 67.67%, and the contents of protein, either extract, ash were (17.85 to 17.22), (4.64 to 4.42), (4.03 to 4.01) for the control and the sample contain 1% moringa leaves powder respectively.
2- The data revealed an increase for the pH values for all samples along with the storage time. The increment was the highest in the treatments packaged in LDPE bags without vacuum.
3- Same trend was observed as seen with pH case but with reduction in the total acidity values along with the storage period.
4- All the samples under investigation expressed an increase in the Total volatile basic nitrogen (TVB-N) values along with the storage time.
5- Application of vacuum packaging during frozen storage had great effect on the suppression of the formation of the total volatile basic nitrogen (TVB-N).
6- The data showed an increase in the TBA values for all samples (control and with 1% moringa leaves powder) along with the progressing of storage period. In addition, the data showed that, the addition of 1% moringa leaves powder and the vacuum packaging treatment reduced and retard the oxidation of catfish burger.
7- All the studied samples suffered from reduction in their moisture content along with the storage period.
8- The results showed reduction in the water holding capacity (WHC) values for all samples. The control samples showed a dramatic decline in the (WHC) values from 62.15 % to 51.83, or 51.88 % after 12 months of storage under frozen condition in two different packaging materials respectively. The addition of moringa leaves powder to the formula increased the power of (WHC) and improve the texture and the juiciness of the catfish burger.
9- The data showed an increase in the expressible water (EW) values along with the progressing in the storage time for all treated samples. The rate of increment was higher in the control samples (packaged without or under vacuum) than the samples contain 1 % moringa leaves powder.
10-The data revealed a reduction in the color values (L, a*, and b*) for all samples during the storage time intervals. The rate of reduction for the values (L, and b*) was much higher in the control samples (packaged without or with vacuum) than the samples with 1 % moringa leaves powder.
11-The data showed that there was a reduction in the total bacterial count with all treatments along with storage time. The samples packaged under vacuum suffered reduction in the total bacterial count from the beginning and along with the storage time. The data also showed reduction in the psychrophilic bacterial count for all treatments along with the storage period. The number of colonies in the control samples was higher than the samples treated by 1 % moringa powder. In addition packaging under vacuum in laminated PE/Nylon bags negatively affected the number of psychrophilic bacterial count.
12- The data showed reduction in the coliform bacterial counts along with the storage time for all treatments. The reduction was high in the samples treated with 1 % moringa leaves powder compared with the control ones.
13- The data showed that, all the samples have experienced reduction in the panelists’ evaluations after 12 months of storage under frozen condition. The reduction was lower in the samples packaged under vacuum in laminated PE/Nylon bags than the other ones for taste, odor, and general acceptability.