الفهرس 
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Abstract
One hundred and ten fish products samples composed of 22 samples from each of fish burger, fillet panne, fish finger, Lates niloticus fillet and Epinephelus fillet were collected before elapsing of one month from their production dates, from diffrernt supermarkets in Cairo and Giza. All collected samples were then transferred into the laboratory under complete aseptic conditions, without undue delay. Each sample was divided into two portions, the first portion was examined bacteriologicaly and biochemicaly at the first month and the second portion stored at -18°C and examined after 6 months in home freezer at -18°C.
The general objective of the present study was to investigate the fish products quality changes as measured by chemical and microbological parameters during frozen storage at -18°C (home freezer). It is evident from the achieved results that bacteria belong 1 to the following genera could be isolated; Aromonas spp., Citrobacter spp., Enterobacter spp., Pseudomonas spp .and Klebsiella spp.