الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 143 |  |  |
| | | from | 143 | | |
Abstract
Atotal of 90 random samples of Oreochromis niloticus,
Bagrus bayad and Mugil cephalus (30 each) were collected from
different markets in El-Sharkia Govemorates, Egypt. Collected
samples were transported without undue delay in an ice box, to
the laboratory of Meat Hygiene Faculty of Veterinairy Medicine,
Zagazig university. The samples were subjected to organoleptic,
chemical and bacteriological examinations.
Organoleptic assessment of fresh fish in this study
revealed that the mean values of colour was 5.2 ± 0.16, 4.4 ± 0.2
and 3.3 ± 0.15; the texture score was 5.3 ± 0.18, 4.6± 0.15 and
3.2± 0.11; the freshness scores were 5.3± 0.19, 4.1 ± 0.19 and 3.3
± 0.13; the taste scores were 5.5 ± 0.21, 4.8 ± 0.12 and 3.6 ± 0.14
for Oreochromis niloticus , Mugil cephalus and Bagrus bayad,
respectively.
The pH ranged from 6.02 to 6.3 with a mean value of 6.22
± 0.18, from 6.12 to 6.60 with a mean value of 6.31 ± 0.19 and
from 6.17 to 6.81 with a mean value of 6.43± 0.25 for
Oreochromis niloticus, Bagrus bayad and Mugil cephalus and,
respectively.
The TMA-N ranged from 4.3 to 7.85 with a mean value of
5.84 ± 0.48, from 2.3 to 6.58 with a mean value of 4.18 ± 0.39
and from 4.5 to 11.3 with a mean value of 7.26 ± 0.28 mg Nil 00
g for Oreochromis niloticus, Bagrus bayad and Mugil cephalus
and, respectively. Hundred percentage of examined Oreochromis