الفهرس 
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Abstract
Fifty five samples of fish represented by 30 samples Bagrus bayad each of weighting 330 ± 20g (yield 150 slice) and 25 samples of Lates niloticus fish each of weighting 900 ± 100g (yield 150 slice). The obtained slices weighting 80 ± 5g and measures (5 x 7 x 1) cm, were purchased from a fish market in Zagazig city Egypt at the same day of harvesting. The samples were rapidly transferred in a separate sterile and labeled plastic bags in a cool ice-box to the post graduate laboratory, Food Control Department, Faculty of veterinary medicine, Zagazig University, under complete aseptic conditions without undue delay. Upon arrival fish samples were washed thoroughly with potable water then the head removed, gutted and washed again to get their fillets.
The obtained slices were divided into 3 groups:
1-first group kept at refrigerator at 4° C for chilling as control samples.
2-second group kept at freezing at -18° C.
3-Third group treated with acetic acid 2% and kept at refrigerator at 4° C for chilling.