Quality Changes in Some Fish Products With Antioxidants

Fish is excellent protein sources for human consumption, Inaddition they have high content of hydrosoluble and liposolublevitamins, minerals and polyunsaturated fatty acids (PUF AS), fromthe other hand freezing is a widely accepted preservation methodused to store fish meat for relatively long period, In addition tousing of GTE and sodium acetate to prolong shelflife of fish meat.The present work was carried out to investigate the changesin some organoleptic, chemical and microbiological properties ofcatfish (Clarias Gariepinus) fillets and mince which treated withGTE (0.3% green tea extract, 2.5% sodium acetate and mixedsolution of them (l: 1- v/v) for 15 minutes. then frozen at -40°C for6 hours. then samples stored at -18± 2°C for 6 months. After thatsamples were periodically analyzed every month.The obtained results could be summarized as follows:1- _ Organoleptic properties changes:1- The color, odor, texture and overall acceptability scores