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Aims: The aim of present study was production of Fatir bread fortified with rainbow trout and silver carp meats and evaluation of its quality attributes during room temperature storage.
Materials & Methods: Different concentrations of cooked rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at room temperature and during this time the quality attributes were evaluated. 
Findings: Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted. Results also demonstrated that the protein, lipid and moisture content of the bread were increased with addition of the fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during room storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5.
Conclusion: Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat.    
 

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Smoked fish is one of the ready-to-eat foods that have high nutritional value and long shelf life. Therefore, the present study was performed to prepare a hot smoked laminate product from a two-year-old A. persicus and evaluate its chemical, microbial, sensory, and shelf life during refrigeration. Despite the control treatment, contamination to microorganisms, mold, and yeast was not observed in the experimental treatments during storage. Nutritional value in experimental treatments showed a significant increase compared to control (p<0/05). Loric, palmitic, stearic, arachidonic, and docosahexaenoic fatty acids had a relative increase in smoked treatment compared to control treatment. The increase of linoleic acid and eicosapentaenoic acid in the experimental treatment compared to the control was significant (p<0/05). Microbial, chemical, sensory, and physical properties in experimental treatments showed a significant decrease compared to the control (p<0/05). Rigor mortis was started for 3 hours after fishing and continued for 4 hours. The control treatments for 5 days and the experimental treatments during six months of refrigeration were of good quality. According to the obtained microbial, chemical, and sensory results, smoked A. persicus fillet had a good quality until the end of storage time in the refrigerator. It is recommended to diversify the aquatic processing industry and supply ready-to-eat products to the food industry.

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Determining organ which is obliged to the implementation of the responsibility to protect for people who are exposed to serious human rights violations , is essential important . But , determining international institution binding to the intervention is important for that institution , too . Because this institution may face to increase with costs and military crises . At the same time , might work success in putting down situation against human rights , find a better place than before in the international system . The international intervention by this institution can increase the credibility of the United Nations and the responsibility to protect doctrine . On the contrary , the arbitrary intervention by any international institution , or a state can damage to the validity of the international law and the world order . So , the Security Council as a source of authority must work better than before.

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Abramis brama of Aras Dam is not consumed fresh for reasons such as small size, unpleasant smell, and many bones. Abramis brama accounts for more than 1000 tons of the annual catch in Aras Dam. Due to the high volume of catch in a short time and inappropriate storage and transportation, about 90% of these fish are used for fish meal processing. Therefore, the present study was conducted to produce ground meat and fishballs from these fish, evaluating their chemical, microbial, and sensory quality and shelf life at freezing temperatures. The treatments included ground meat and fishballs (2 treatments). 0.2% BHT antioxidant was used to ground meat production. The treatments were kept at -18 ^oC for six months. Salmonella, Pseudomonas, coliform, Escherichia coli, mold, and yeast were not observed in the samples. In minced fish and fishballs TVB-N (13.53-14.25 mg/100g), pH (6.89-6.92), peroxide (1.29-1.39 meq/kg lipid), TBARS (1.67-1.89 mg MDA/kg) and the total bacterial counts (1.53-1.75 logCFU/g) were acceptable at the end of storage time. Staphylococcus was not observed in these treatments after two months of storage. Sensory properties including texture (3.24 - 3.72), odor (3.52 – 4.10), color (3.15 - 3.68), taste (3.42-3.80), and overall acceptance (3.39-3.90) were of good quality in fishball and minced fish treatments. Moisture, protein, fat, and ash were 69.12 - 73.26%, 17.24- 19.12%, 4.71 - 4.85%, and 1.01 - 1.52%, respectively in fishball and minced fish treatments. Because the nutritional value of the examined treatments was high, and chemical, microbial, and sensory characteristics were determined acceptable at the end of the storage time, the food industry is advised to prepare fishballs and ground meat from Abramis brama.