الفهرس 
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Abstract
Objectives : Preparation of fresh fish burger and fish sausage from grass carp fish using untraditional preservatives (nisin, propolis, rosemary, ginger, and marjoram oils), which have antimicrobial effect. Methods and Results : Evaluation the antimicrobial activities of these studied preservatives against four predominant food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella spp.), two fungi strains (A. flavus and A. niger) and yeast strain (Rhodotorula sp.). Evaluation the prepared products organoliptically. 1- Determination of the chemical and microbiological quality of prepared products during torage at 4 °C every 3 days for 12 days and frozen storage at -18 °C every month for 3 months. Conclusion : from this study it can be concluded that grass carp fish (Ctenopharyngodon idellus), which are not acceptable to the consumer because of intramuscular bones can be used in the manufacture of some fish products, such as fish sausage and fish burger, which have a good acceptance to the consumer. These products can also be treated with some natural preservatives which have antioxidant and antimicrobial effect such as: rosemary oil, ginger oil, marjoram oil, nisin and propolis for producing stable, safe and acceptable products with a long shelf life under suitable storage condition. These natural preservatives improved the quality properties and the best one of these preservative was propolis followed by marjoram essential oil, then nisin, ginger oil and rosemary oil, though these products become have a great economic and nutritive value.