Qualitative changes in the fish spread a mixture of minced meat, fish Kilka (Clupeonella cultiventris) and silver carp (Hypophthalmichthys molitrix) in pasteurized. Fish spread of fish products ready for consumption with soft tissue, such as butter is very good in the world market, ready to use paste of fish production due to the variety, taste good, able to use for all ages in the community a special place in the fisheries industry countries are active in the field of fisheries products. The valuable features of this product, it is possible to produce fish midget, cheap, circumstantial fished, farmed fish, waste and waste from the fish processing factories are notably food production of fish protein sources that have the flavor is very suitable for all age groups was the research goals, in order to process the cream edible fillets and minced meat (minced fish) cultured fish silver carp (Hypophthalmichthys molitrix) and fish in the Caspian Sea Kilka (Clupeonella cultriventris) are treated as a combination of four: 1. Silver carp minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 2. Kilka minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 3. Kilka and Silver carp minced meat 50+50 % +30% filler +1% spice, thickeners, improved color, taste 4. Silver carp and Kilka minced meat 75+25 % +30% filler +1% spice, thickeners, improved color, taste 5. Silver carp and Kilka minced meat 25+75 % +30% filler +1% spice, thickeners, improved color, taste. After the initial blanching minced meat (80oc temperature for 3 min) were processed, heat resistant glass samples processed at the full weight of 50 g were, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc and the results show, treatment 100% Silver carp minced fish +30% filler +1% spice, thickeners, improved color, taste better than other treatments and data was significant (P<0.05)
