الفهرس 
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Abstract
Hundred random samples of Atlantic mackerel (A. mackerel) , Trachurus indicus (T. indicus), Brushtooth lizardfish (B. lizardfish), Mugil cephalus (M. cephalus) and Pagrus pagrus (P. pagrus) (20 each) were collected from different markets in El-Sharkia Governorates, Egypt. The collected samples were transported without undue delay in an ice box, to the laboratory of meat hygiene faculty of Veterinairy Medicine Zagazig university,Egypt. The samples were subjected to organoleptic, chemical and bacteriological examinations.
The organoleptic assessment of fish in this study revealed that the mean value of colour was 4.7 ± 0.38, 4.16 ± 0.32, 2.8 ± 0.39, 4.82 ± 0.42 and 2.61 ± 0.36 the texture score was 4.6 ± 0.47, 4.52 ± 0.36, 3.33 ± 0.28, 4.72 ± 0.37 and 2.94 ± 0.23 the freshness score was 4.65 ± 0.38, 4.13± 0.32, 2.8 ± 0.34, 4.66 ± 0.36 and 2.3 ± 0.35 the taste score was 4.81 ± 0.37, 4.39 ± 0.52, 2.98 ± 0.29, 5.12 ± 0.29 and 2.6 ± 0.31 for A. mackerel, T. indicus , B. lizard fish , M. cephalus and P. pagrus, respectively.
The pH ranged from 6.3 to 6.8 with a mean value of 6.52 ± 0.19, from 6.24 to 6.74 with a mean value of 6.45 ± 0.24, from 6.8 to 7.41 with a mean value of 7.1 ± 0.26, from 6.4 to 6.76 with a mean value of 6.58 ± 0.24 and from 6.85 to 7.55 with a mean value of 7.21 ± 0.37 for A. mackerel, T. indicus , B. lizard fish , M. cephalus and P. pagrus, respectively.
The acceptability s according to pH values was 8 (40%), 11(55%) and 7(35%) in examined A. mackerel, T. indicus and M. cephalus respectively. Meanwhile, 12(60%), 9 (45%) , 20 (100%), 13 (65%) and 20(100%) of examined A. mackerel, T. indicus , B. lizard fish , M. cephalus and P. pagrus, respectively exceeded the permissible limit.