The production of combinative fish burger( kilka and silver carp) by using sensory and microbial evaluation during 6 months of storage in the cold store -18° C

replacement effects of different proportions of silver carp meat (0%, 25%, 50%) and kilka meat have been studied in burger formula comparing control treatment (pure burger of silver carp meat). to identify the best proportion of the composition in view of the product acceptability along with identifying long life of the composed burger according to germ spoiling criteria which are under keeping conditions below -18c. sampling  was performed for microbial tests including: total viable count (TVC), coliform , staphilococcus aureus, salmonellas, clostridium  perfringens, mold and yeast three times and every month for 6 months.that average of data are significant (P<0.05).The results showed that TVC is lower than standard limit (10.81 logcfu/gr) in all treatments up to end of durability. Any coliform count has not been seen. In staphilococcus aureus count, treatment 4 has the least count and the most count to control  is in phase 0 and this proportion has been kept up to end of maintenance time. Coliform count of salmonellas at the beginning and end of maintaining samples under frigidity temperature showed that salmonellas count has not been reported in all treatments. Anaerobic bacteria's count(c.perfringens) at the beginning and end of maintaining samples under frigidity temperature showed that Anaerobic bacteria's count has not been reported in all treatments. The least count of mold is in treatment 4 (combinative burger) and the most count relates to control treatment (100% silver carp meat) while the gained data of all treatments are in lower range of standard limit (6.90 logcfu/gr).According to the results, Kilka-silver carp fish burger can be maintained in fridge for 6 months