Mackerel fish are considered one of the main raw fish to manufacture smoked
fish products. Mackerel fish were prepared as butterfield shape, dry salting was
carried out, potassium sorbate (PS), and nata max (NM) were used as antifungal
agents, while sodium erythobate (SE) was added as an antioxidant. Processing of
cold smoking, both normal and vacuumed package were achieved and then cold
storage at 4°C up to 60 days was done. Vacuumed package samples showed low moisture loss, low salt concentration (CS) and relatively high water activity values (aw) within all intervals time of storage. Use of vacuumed package, sodium erythorbate (SE) in addition to natamax (NM) or potassium sorb ate (PS) led to delay the proleins breakdown dep < /span>ending on
decreasing rate observed development of values of free amino nitrogen (FAN), total
volatile nitrogen (TVN) and non-prolein nitrogen (NPN), which were detected during
cold storage. Also, antioxidant and antifungal agents reduced the increment rate of
thiolsarbituric acid (TBA) and peroxide value (PV). The treatment comprised both
sodium erythorbate and natamax was more efficient in this field. Use of the aforementioned antioxidant and antifungal agents with participation the vacuumed package improved quality characteristics and keep < /span>ing quality of smoked mackerel fish throughout the cold storage period by inhibition the bacterial development and prevention mould and yeast growth.