Effects of protein concentrate produced from Abramis Brama orientalis on the food

In this study, fish patty including the FPC type A of Bream from Aras dam with the percentage of 5, 10 and 20 % was produced in 3 treatments and assessed in nutritional value, chemical and sensory factors and shelf-life at room temperature. Fish patty without FPC was as control. Protein, fat, moisture and ash in the control and text samples had significance differences (P<0.05).  TVB-N, peroxide and pH in the control and text samples  including of 10 and 20 % FPC had significance differences (P<0.05). These factors in the control and text samples had significance differences during storage at ambient temperature (P<0.05). Sensory factors including of color, odor, tissue and taste in the text sample including of 5% FPC was not showed significance differences to control. These factors in the control and text samples had significance differences during storage at ambient temperature (P<0.05). The text sample including of 5% FPC and control samples was not showed significance from the point of view shelf life at ambient temperature (P<0.05). 10 and 20% FPC treatments have good quality at ambient temperature. Regarding the results obtained, the duration of shelf life at ambient temperature and the absence of a significant difference between treatment of 5% FPC compared to control, 5% concentrate treatment can be recommended as a suitable treatment for fish patty.