الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Seafoods including finfishes and shellfishes are known for the major source of dietary protein, as fish contain about 19% protein similar in amino acid composition to that found in muscle meats. The protein content varies up to 20%, depending upon the species and the season of the year. Fish contains considerably lower fat content than beef. However, the rapid quality deterioration of these food resources occurred during handling, transportation and storage limit their shelf life, also growing consumer demands for safe and durable food products with high nutritional and sensory value lead modern food preservation strategies through new technology such as irradiation. This study is carried out to evaluate effect of gamma irradiation on preservation fish and fish products, eradication of pathogenic bacteria and prolong shelf life. There were three 3 fish groups, (fresh mullet, salted mullet, smoked mullet), all groups irradiated by (3 and 5 KGy) by gamma irradiation and examined directly after irradiation to evaluate effect of irradiation, and during the experimental period the samples examined weekly to determine bacteriological content (TBC, Staphylococcus aureus, Enterobactereacse and aerobic spore former).
The current study was conducted to:
1- To evaluate the effect of gamma irradiation with low temperature 4˚C in extension shelf life of fish (fresh, salted, and smoked).
2- Elimination and reduction of pathogenic and spoilage bacteria.
Results obtained can be summarized in the following:.