Determination of Silver carp (Hypophthalmichthys molitrix) cracker formulation and it's quality changes during three months storage at room temperature

The aim of this study was to determine the formulation of silver carp fish cracker and checking qualitative changes of cracker in the four time intervals (0, 30, 60 and 90 days), during storage at room temperature. Treatments consisted of dried cracker (drying time 2 hours), cracker were fried (drying time 1 hour) and the final treatment was drought cracker that fried at the end of each period. The amount of protein, carbohydrate, ash and moisture for dried cracker more than the other two treatments (P0.05), But there was significant difference in the other two treatments (P0.05). Total viabl count was zero, at all sampling times. Results for color properties showed the lightness of final treatment was more than the other two treatments (P