الفهرس 
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Abstract
Indian mackerel and Pangasius fish fillets were both subjected to a hot smoking procedure, and their products were used in the spread preparation. Proximate analysis, physicochemical, microbial and sensory properties were monitored before and after frozen storage for three months. Smoked Pangasius fillets had fat content (12.1%) and nutritional value (215.3 Kcal/ 100g) more than smoked Indian mackerel fillets (2.5% and 144.1 Kcal/ 100g, respectively). During frozen storage of smoked Indian mackerel and Pangasius fillets, moisture content was reduced to 61.25 and 51.8% while an increment was noticed in salt content (2.73 and 2.45%), pH value (6.7 and 6.82), TVB-N content (24.94 and 18.55 mg N/ 100g), TBA (2.4 and 2.98 mg MDA/ kg), total viable bacterial (TVC) counts (2.5×103 and 5.3×103 CFU/ g), and yeast and mold counts (0.97×102 and 1.3×102 CFU/ g), respectively. Sensory scores for smoked Indian mackerel and Pangasius fillets ranged between very good and good and the overall acceptability scores became 38 and 35, respectively at the end of frozen storage period. By adding feta cheese and ketchup to produce Indian mackerel and Pangasius spreads the protein content decreased to 21.5 and 19.8% while carbohydrates (10.2 and 8.5%), fat (4.1 and 13.3%) contents and nutritional value (163.7 and 232.9 Kcal/ 100g) were increased, respectively. At the end of frozen storage, moisture content decreased to 58.08 and 50.97% while salt content (3.81 and 2.85%), pH value (5.84 and 6.72), TVB-N content (33.44 and 23.91 mg N/ 100g), TBA (2.03 and 2.67 mg MDA/ kg), TVC (7.9×103 and 9.2×103 CFU/ g), and yeast and mold counts (3.1×102 and 3.8×102 CFU/ g) were increased, respectively. Sensory scores for Indian mackerel and Pangasius spreads ranged between very good and good and the overall acceptability scores became 39 and 37, respectively. The quality of hot smoked fillets and spreads are in agreement with the Egyptian standards for smoked products.