الفهرس 
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Abstract
The present study was carried out to study the changes occurred in frozen fatty and lean fish during storage under recommended temperature (18 C). Two species of imported frozen fish, Common sea bream (Pagrus pagrus)as a lean fish and Atlantic mackerel (Scomber scombrus) as a fatty fish were obtained from the landed frozen fish in Damietta port. Visual appearance changes of fish during frozen storage at 18 (R@(BC every 2 months for 10 months period, the chemical changes of quality indices during frozen storage at 18 (R@(BC every 2 months for 10 months period and microbiological changes during frozen storage at 18 (R@(BC every 2 months for 10 months period. The results obtained in this study showed that the visual appearance and pH values of common sea bream remained in good levels after 8 months of frozen storage in reverse with those of mackerel fish which remained in good state just for 6 months only. So, it could be recommended that the frozen storage period of common sea bream fish at 18 <U+00BA>C could be extended for 8 months instead of 6 months (according to Egyptian Standards of Quality). On the other hand, frozen storage period at 18 <U+00BA>C for 6 months is suitable for mackerel fish.