الفهرس 
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Abstract
Seafood during processing is liable to contaminate with various kinds of
spoilage microorganisms from different sources. Therefore a total of 100 frozen
fish fillet and shrimp samples were randomly collected from different markets of
Ismailia city to determine their bacteriological quality. Another 50 shrimps
samples were divided into four groups, the first group was kept as control, and
the other three were the experimental group. All groups were salted using regular
table salt 17g/Kg shrimp. The experimental groups were treated by addition of
1%, 2% and 3% concentrations olive leaves extract. The samples were kept in
refrigerator at 4°C for 1 hour. All Samples were sensory and bacteriological
evaluated. The obtained results revealed that, the mean value of total
psychrophilic, enterobacteriacae , Staphylococcus aureus and Escherichia coli
counts for fish fillets samples were 2.4 x ] 05, 2.3x ] 05, 2.1 x ] 05 and 3.2 x 102
cfulg respectively meanwhile for shrimps samples were 1.6 x 106,19 x 103, 3.5 x
106 and 1.8 x 102 cfulg respectively. The obtained results were compared with the
standard limits set by The Egyptian Organization for Standardization and Quality
Control. The mean values of flavour for treated shrimp samples with 0%, 1%,
2% and 3% OLE were 2.7, 3.0, 3.3 and 3.8 respectively. The mean values of
taste for treated shrimp samples with 0%, 1%, 2% and 3% OLE were 2.3, 2.9,
3.2 and 3.6 respectively. The mean values of total psychrophilic counts for
treated shrimp samples with 0%, 1 %,2% and 3% OLE were 5 x 106,2 x 106,4 x
105 and 1.5 x 105 cfulg respectively. The mean values of total enterobacteriacae
counts for treated shrimp samples with 0%, 1 %,2% and 3% OLE were 21 x 103,
18 x 103, 16 x 103 and 9 x 103 cfulg respectively. The current study confirmed
that the spoilage of frozen seafood products during storage may be attributable to
high bacterial contamination before and during processing due to in adequate
hygienic practices. Using of olive leaves extract up to 3% in marinating
processes of shrimp could improve the sensory and bacteriological quality.