الفهرس 
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Abstract
Hundred random samples of salted fish products (fesiekh, sardine, moluoha and herring); canned smoked (mackerel and tuna); canned fish (mackerel, anchovy, sardine and tuna) 10 of each were collected from different super markets in El-Sharkia Governorates, Egypt. Collected samples were transported without undue delay in an ice box, to the laboratory of meat hygiene faculty of Veterinary Medicine, Zagazig University, Egypt. The samples were subjected to chemical and bacteriological examinations.
I-Chemical parameters of fish products:
1-Potency of hydrogen ion (pH):
The pH values in examined salted fish products were 6.39 ± 0.03, 6.28 ± 0.05, 6.44 ± 0.06 and 6.17± 0.07 in examined fesiekh, sardine, moluoha and salted smoked herring, respectively.
The pH values in examined canned fish products were 6.23 ± 0.04, 6.11± 0.03, 6.59 ± 0.05, 6.46 ± 0.06, 6.41± 0.04 and 6.52 ± 0.05 in examined canned smoked mackerel, canned smoked tuna, canned mackerel, canned anchovy canned sardine and canned tuna, respectively.