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Abstract
In this study a grand total of 180 samples of locally produced smoked herring and ovaries (90 of each)were collected from different markets in Giza governorate, Egypt, the samples were subjected to organoleptic examination(skin condition, skin color, taste of fish, odor of flesh and condition of the belly), chemical examination (pH, TBA and TVBN) and microbiological examination (total bacterial count, MPN, staph.aureus count, total mold and yeast count, proteolytic count, lipolytic count, isolation of salmonella, E. coli and L. monocytogenes).The study proved that, the percentage organoleptically of accepted samples was 95.5%.The mean values of pH, TBA and TVBN in muscles of smoked herring samples were 5.95, 8.042 and 22.195 respectively while in ovaries they were 5.49, 7.952 and 22.698 respectively. The mean count log10cfu/g of TBC, MPN, staph.aureus and total mold and yeast count in muscles of smoked herring samples were 4.33, 0.698, 0.126 and 2.905 respectively and in ovaries they were 4.29, 0.640, 0.472 and 2.70 respectively