The imported frozen (Mackerel) Scomber scombrus was evaluated for the changes of its quality during freezing storage at -18ºC for four months and its compliance with the Egyptian standard specifications. It was found that the protein, lipid and ash contents decreased during the storage period. Furthermore, moisture slightly increased during the storage period. The results also indicated that the samples did not exceed the permissible limits of total nitrogen as determined by the Egyptian Organization for Standardization and the quality of production. Microbiological examination showed a significant decrease [P˂0.05] in the total bacterial count between the first and fourth months of storage. Staphylococcus spp. was detected in the first and the second months of surface examination, being 104.70 cfu×10 3 /g and 2.74 cfu×10 3 /g, respectively. In addition, Salmonella was detected in the first month of surface examination. E. coli and Clostridium were absent in all examined samples. Fourteen different bacterial isolates were isolated from all samples. Twelve isolates were isolated from staph 110 medium and two isolates were found on the SS agar medium. Twelve isolates were coccoid shaped bacteria and 2 isolates were spore forming long rods. All isolates were gram positive. Two isolates were spore forming and twelve isolates were non-spore forming. Six isolates were considered as Staphylococcus sp. and another six isolates were considered as Micrococcus sp. the last two isolates were considered as Bacillus sp.

Recently, there is an increasing attention in finding antioxidant phytochemicals natural to avoid the effects of synthetic antioxidants and antimicrobial compounds. In this study, two herbs namely clove buds (Syzygium aromaticum) and thyme leaves (Tymus vulgaris), were used to extract the bioactive compounds. The chemical composition of clove buds and thyme leaves was determined. Ethanolic and aqueous extractions were carried out to obtain biological active compounds. Ethanolic clove-powdered buds extracts had the highest total phenolic compounds (TPC) (372.21 mg GAE/g extract) while, essential oil extract of thyme-powdered leaves was (158.83 mg GAE/g extract). Total flavonoids compounds (TFC) of ethanolic clove-powdered buds extract was (177.15 mg QE/g extract) but aqueous extract of thyme-whole leaves was (126.50 mg QE/g extract). The reducing power of thyme-powdered leaves was (1.022) comparable with vitamin C (8.911) meanwhile, clovepowdered buds extract was (1.031). Free radical scavenging capacity of clove-whole buds was (IC50; 2.75 µg/mL) and thyme-whole leaves extracts had (IC50; 2.86 µg/mL) comparable with ascorbic acid (IC50; 6.75 µg/mL). The antibacterial of all used herbs extracts against Escherichia coli, bacillus cereus and Staphylococcus aureus. Were studied. On Escherichia coli, thyme-powdered leaves essential oil had (19.75mm inhibition zone) while, clovewhole buds ethanolic extract was (14.5 mm inhibition zone). Thyme-whole leaves essential oil was (24.5 mm inhibition zone) against Staphylococcus aureus, but clove-whole buds essential oil extract was (12.25 mm inhibition zone). Aqueous extract obtained from thyme-powdered leaves was (14.5mm inhibition zone) While, clove-powdered buds ethanolic extract was (13.5 mm inhibition zone) against bacillus cereus.

Moringa seeds have high medicinal and value nutritional. This is mainly to the large stock of biologically active ingredients in seeds. With the global shortage of food grains, the incidence of nutritional deficiency diseases and the ever-increasing population, Moringa in particular will certainly provide a good alternative to make up for the food shortage. This research aimed to study the effect of soaking process in water and in NaOH 0.5% solution on the Moringa seeds. Gross chemical composition, minerals, anti nutritional and fatty acid of M. oleifera and peregrina seeds were investigated. In general, Soaking has a significant (p <0.05) effect on the gross chemical of M. oleifera M. peregrina seeds. There is a large variation in minerals value both of raw and soaked Moringa oleifera and Moringa peregrina kernels. Results revealed that crude extract obtained from both of raw Moringa (oleifera and peregrina) seeds showed that there was a significant difference in anti-nutritional content before and after soaking. The aqueous soaking treatment was more effective than soaking with alkali solution NaOH 0.5% to remove anti nutritional factors. Furthermore, fatty acid oleic (C18:1) represented the highest proportion of fatty acids. Results indicated that soaking processes caused a significant decrease in total unsaturated fatty acids content, accompanied by an apparent increase in the total saturated fatty acids of M. oleifera and Peregrina seeds.

Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 ºC up to 12 months. The initial chemical composition of Catfish fillet was moisture 73.01%, protein 80.96%, Crude oil 09.52%, crude ash 7.30%, and total carbohydrate 2.11%. The frozen storage process showed a significant effect on the chemical composition of studied Catfish fillets. pH and WHC values were decreased significantly whereas the TVBN and TBA values significantly increased in Catfish fillets with prolong of storage period. The microbial activities decreased during frozen storage. The total bacterial counts were 4.10, 2.11 and 2.71 (cfu×10 3 /g) in the zero, 6 and 12 months for frozen Catfish fillets, respectively. All sensory characteristics except taste and overall acceptability were significantly decreased at the end of the storage period. This study is highly significant to fulfil the consumer issue concerning the time it takes to preserve Catfish fillets without damaging public health in domestic freezers.