---

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

---

In the present study, microstructure and wear resistance of in-situ composite coatings TiC-Al2O3 and TiB2-TiC-Al2O3 product by gas tungsten arc welding process on AISI 304 austenite stainless steel were investigated. For this, a paste of the mixed powders of 3TiO2-4Al-3C and 3TiO2-4Al-B4C was provided and applied on the surface of AISI 304 austenite stainless steel substrate, then fused using gas tungsten arc welding process. The microstructural features and phase characterization of the cladded samples were investigated using optical and electron microscopy and X-ray diffraction analysis. The mechanical properties of clad layers were studied by Vickers microhardness and pin-on-disk wear tests. The microstructural investigations of cladded layers indicated that high heat input during welding led to high temperature synthesis and formation of significant reinforcing particles on the surface of steel. Also, the cubic TiC particles formed separately or inhomogeneously nucleated on Al2O3 particles in the austenitic matrix of 304 stainless steel. Likewise, the formation of TiB2 particles was approved with X-ray diffraction analysis. The rei