RESUMEN
Common carp [Cyprinus carpio] mince was used to prepare dry-salted fish cakes. Different salt concentrations at 10, 20, 30 and 40% as percentage proportions of the weight of mince, were thoroughly mixed, moulded and dried for 1 hr at 70 degree sign c prior to drying at 40 degree sign c for 48 hr. The moisture content, TBA number, TVN and microbiological evaluation were monitored for 4 months at ambient temperature, while sensory attributes were followed up for 3 months. Results indicated that in spite of the significant differences [p<0.01] in all chemical and sensoricl parameters, the 20, 30 and 40% salted cakes were found to be stable an acceptable over the storage period. The 10% dry salted cakes were scored poor and unacceptable by panelists. The bacteria, mould and yeast viable counts in all treated samples decreased as the storage time elapsed. Neither bacteria nor yeasts and moulds could be detected after 4 months of storge in the dry-salted fish cakes containing 40% salt. The cogulase-positive Staphylococcus aureus was not found under the prevailing experimental conditions. The aforementioned results suggest a reasonable shelf life which stimulates the distribution of the product prepared in the present study at ambient temperature