الفهرس 
INTRODUCTION
Fish smokingOnly 14 pages are availabe for public view
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Abstract
Three species of fisla we.ie ohosen depending on the
unt of fat p.esent, narner: Bolti(Tilapi nilotioa)
I’i contains sraaU aniount of fat, Labes (Labeq flilotiQ)
oh contains mode,rate ou.nt of fat and Eel ( Angiailla aiis) which. contains laze amount of fat. These species fish we.e obtained alive f.ri Assilit whole—sale Market fish duiing the pe.iod between July and August (1978). medium size was ohozen, eaoh ag.u oontain f.rom 34 , and weie quickly t.anspoited to the 1abo.atoiy and epexed foz pooessix.
Afte.r a.ival of the batola, the flab. were imediate1y bjeoted to diffeient technological t.eatnaoflts, namely:
alting (in 16% b.ri.ne s-lutio.n at 400) fo.r 4 days, semiying at room tnpe.atu.ie fo. 12 hours and noking at 3O’. 5°c for 24 ho.us. Then the smoked fish weie packed in poly— hylene bags and sto.ed at 400 fo. six months. Afte.wads Lsia sp1es weie withdawn at .randci afte. diffe.rent studd i,nte.iva1s naer 1,2, .3,4,5 and 6 months f ci’ the ohetnioal ialysis.
Moistu.re, Total nijogen, Potein nitrogen, Non—p.rotein itrogen, amino nit.roge., o.rude fat, sodium thloide, PH , oidity, Total volatile nitrogen, water Holding oapaoity, lasticity and total phenols were dete.itnined in f.esb., salted, ui—died and smoked fish as well as in prolonged stoi’age.