الفهرس 
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Abstract
Fish lie at the top among the food products of the animal origin in their nutritive value due to their contents of high quality protein, essential fatty acids, minerals and vitamins. In spite of the fact that fish considered cheap source of protein and other valuable nutrient, fish is one of highly perishable food, so it is important to evaluate spoilage in order to meet the safety standards. Consumption of fish also may result in ingestion of high levels of heavy metals as fish may concentrate large amounts of heavy metals from the surrounding water and transfer these residues to human through the food chain. Therefore, the objective of this study was to determine the chemical spoilage and some heavy metals residues in the imported Pangasius hypophthalmus (basa) fillets in Egyptian markets with relation to their public health hazards.
A total of 40 random frozen P. hypophthalmus fish fillet samples imported from Vietnam, were collected from Portsaid markets for determination of spoilage chemical parameters (TVB-N, TBA, and Histamine) and heavy metals (cadmium, lead, zinc and copper) residues