الفهرس 
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Abstract
The main aim of this styding is attempt to profit the apundent mackerel fish in Egyption markets, wich, in the same time is considered low acceptable for fresh consumption by Egyption consumers. Mackerel fish is consedered as hurring substitutes for manufacturing or production asmoked prodected with low sodium choride (3 % or less ) wich is correspondence with attempts to reduce the ratio of salt in food and food products. In the first stage of this work were produced smoked mackerel fish samples (cold smoking) as gutted and butterfly shapes. Dry and wet salting were carried out. Sodium erythorbate as a antioxidant as well as natamax and potassium sorbate as antifungi agents were used. Packing of samples was carried out into carton boxes lined with parchment paper and were stored at room temperature (24°C) to choice the better samples since the shelf-life depending upon sensory evaluation. Data obtained from the first stage indicated that the prepared samples as butterfly shape were the longest shelf-life (6 - 27 days) compared to the gutted samples which showed shelf-life up to 5 - 14 days at room temperature (24 °C) with using normal package and antioxidant and antifungi agents. Also, data showed that the wet salting led to prolong the shelf-life because of preference of diffusion rate for each antioxidant and antifungi agents in smoked samples compared to dry salting. While dry salting gave more palatable products compared to wet salting where registered higher composed scores which were 32.5; 31.0 for dry and wet salting for butterfly shape, respectively, and 30.5, 29.0 for dry and wet salting for gutted shape, respectively.