الفهرس 
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Abstract
Sardine, Sardina pilchardus is one of the most popular fish highly consumed on a large scale in some occasions and festivals at Egypt. Therefore, this study was conducted for evaluation of physical and chemical quality of frozen and salted sardine fish at Ismailia markets. A total of 60 frozen and salted sardine samples (30 of each) were purchased from various commercial fish markets at Ismailia city for determination of moisture, pH, sodium chloride, total volatile basic nitrogenous compounds and histamine content. The mean values of moisture, sodium chloride, total volatile basic nitrogenous compounds and histamine in frozen sardines were 63.40 ±2.99%, 6.61 ±0.1, 0.05 ±0.01%, 24.35 ±0.93 mg/100g and 8.25 ±1.01 mg/100g respectively. While, were 13.6 ±1.31%, 6.75 ±0.2, 7.6 ±0.1%, 29.95 ±1.59 mg/100g and 15.93 ±2.07mg/100g in salted sardine respectively. 7 (23.3%) out of 30 and 4 (13.3%) out of 30 samples of frozen and salted sardines respectively were unfit for human consumption due to they exceeded the standard limit of pH values which established by the Egyptian standard (pH must be not more than 6.5 for frozen sardine and ranged from 6 to 6.5 in salted sardine). While, 6 (20%) out of 30 samples of salted sardines were unwholesome due to they exceeded the standard limit of salt % level which established by the Egyptian standard (sodium chloride content must be not less than 6% in salted sardine). On the other hand, 3 (10%) out of 30 and 18 (60%) out of 30 samples of frozen and salted sardines respectively were unfit for human consumption due to they exceeded the standard limit of total volatile basic nitrogenous compounds (TVN) values which established by the Egyptian standard (total volatile basic nitrogenous compounds must be not more than 30 mg/100g in both frozen and salted sardines). Also, 9 (30%) out of 30 and 12 (40%) out of 30 samples of frozen and salted sardines respectively were unwholesome due to they exceeded the standard level of histamine content which established by the Egyptian standard (histamine content must be not more than 10mg/100g for frozen sardines and not more than 20mg/100g in salted sardines). Quality assessment and significance of histamine on public health in frozen and salted sardine were also discussed.