الفهرس 
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Abstract
The majority of the fish produced from Bardawillagoon is of the
bori type. The total production amount is not totally consumed in the
governerate of North Sinai some of its is transported to all other Egyptian
governerates. Such journey crossing hundreds of kilometers takes long
hours until the fish reach’s the consumer. During these long journey, the
fish may undergo putrefaction due to the lack of proper transportation and
standard handling. The present work is concerned with studying the proper
methods of handling and preserving bori fish of Bardawillagoon. It was
carried out to study the following:
• The effect of some chemical preservatives agents (NaCt, propylene
glycol, lactic acid, potassium sorbate, polyphosphate and sodium
benzoate), which may affect the keeping quality ofbori fish.
• The chemical, physical, microbiological and organoleptic properties of
bori fish during cold storage in ice made from fresh water and sea
water and different additives.