الفهرس 
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Abstract
A total of 150 random samples of salted mugil cephalus(fesikh), salted sardine and smoked herring (50 of each) were
collected from different supermarkets from Zagazig. The samples
were collected under aseptic condition and transferred to the meat
hygiene laboratory, Faculty of Veterinary Medicine, Zagazig
University. The samples were subjected to physical, chemical and
microbiological examination.
The results obtained are summarized as the following:
A-Part one:- Asurvey work for the examination of the examined
fish samples (Fesikh,smoked herring and salted sardine).
I – organoleptic examination:
The physical examination of salted Mugil cephalus (fesikh),
smoked herring and salted sardine samples revealed in table (1) that
most of the examined samples were of good quality and only 20%,
16.7% and 16.7% of the examined samples respectively were of bad quality.
II –Chemical Examination:-
1-pH
The results recorded in table (2) show that the mean values ±
SE of salted Mugil cephalus (fesikh), smoked Herring and salted
sardine with mean values of 6.37 ± 0.04, 6.27 ± 0.19 and 6.33 ±
0.08 respectively.
2-Total Volatile Base Nitrogen (TVBN.