Technological Studies On Fish ”Smoked Keshr-Bayad”

Therefore,The Present Work was Carried Out To Study The Utilization Of keshr-Bayad Fish (Lates Niloticus), In The Prouction Of Smoked Fish Fillets By Warm-Smoking. The Effect Of Cold Storage On Chenical Composition.Microbiological Changes And Organoleptic Properties Of Smoked Fillets Treated With Different Levels Of Papain Enzyme, Was Also Studied.