الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The current study was conducted on two parts (survey and experimental), the survey study was carried out on a total of 60 samples of fresh whole Pagha fish; 30 samples were collected just after arrival of the fishing boat to the fishing port (Port samples PS) and 30 samples were collected from different markets in Suez city (Market samples MS) along with 40 swab samples from fishing port worker’s hands, fishing port wooden boxes, market worker’s hands, market wooden boxes represented by 10 swab sample per each for the assessment of qualitative, quantitative quality and freshness of Pagha fish (Trachurus Indicus) in accordance with ‘EOS 3494’ through sensory, chemical and bacteriological evaluations. The obtained results revealed that the quality evaluations based on sensory, chemical and bacteriological techniques can aid to evaluate the fish quality and freshness through detection of the incipient spoilage and border line cases which cannot be detected by sensory evaluation which reflecting unhygienic conditions during handling, transportation and marketing of fish. The experimental study was carried on a total of 40 samples of fresh whole pagha fish collected directly after the arrival of the fishing boat at fishing port in Suez city, divided into 4 groups each one contained 10 kg of each; to evaluate the improvement in the keeping quality and shelf- life of fish during marketing process by using flaked ice and wooden boxes ,the traditional way of preservation representing (CS) compared to preservation using a flaked icing medium of an aqueous solution prepared from sterilized distilled water containing 0.5 % (w ̸ v) (AA) representing (T1) , 0.5 % (w ̸ v) (STPP) representing (T2) and 0.5 % (AA) and 0.5 % (STPP) representing (T3) which completely covered the examined fish in ratio of 1:1 (fish: ice) and placed in clean polystyrene plastic boxes ( treated groups). All samples were examined periodically at the days ( 0, 2, 4, 6, 8, 10, and 12) for evaluation of the sensory, chemical and bacteriological quality during chilling storage till apparent decomposition of each fish group in accordance with ‘EOS 3494’. The obtained results revealed that the shelf-life of fish samples preserved in traditional ice (CS) have a shelf-life of 4 days, whereas samples treated with 0.5 % (AA) (T1) have a shelf-life of 6 days, samples treated with 0.5 % (STPP) (T2) have a shelf-life of 8 days while samples treated with 0.5 % (AA) in combination with 0.5 % (STPP) (T3) were found to be acceptable up to 12 days. The obtained results shown that the using of a mixture of AA and STPP in the icing medium was found to be effective in retarding the bacteriological growth, delaying the spoilage and extending the shelf life and provides a profitable and practical strategy to obtain higher quality and safer products with extended shelf life of fish 8 days longer than the using of the ordinary ice. The proposed novel new icing system evaluated in this study, which contained a combination of 0.5 % (AA), and 0.5 % (STPP) proved to be an effective mixture for fish preservation due to its antimicrobial and antioxidant effect.