摘要：In attempts to the preservation of the fishes and their products for consumption at subsequent times and places far away from the source, salted preservation methods were used. Such type of methods has to give good coverage for various types of fish. The present study was carried out to evaluate the changes in nutritional quality and microbial content of salted (20% of the fish weight) Schilbe mystus, kept under two ambient temperatures 37 and 27EC for one month. Materials and Method: Moisture, dry matter, ash, crude protein, crude fat, crude fiber, pH and mineral contents (Phosphorus, Iron, Copper, Calcium, Sodium and Potassium) of salted Schilbe mystus were analyzed. Total viable counts, isolation and identification of bacteria and mold were measured for the microbial quality. Results: The temperature had a direct effect on the microbial quality of salted Schilbe mystus. It was observed that the total bacterial count was increased at 27EC till the tenth day, followed by a remarkable decrease. Two species Staphylococcus genera (Staphylococcus aureus and Staphylococcus lentus) were isolated from samples of salted fish and appreciate about 57.14% of total isolates. Also, two species of Micrococcus genera were isolated (Micrococcus leuteus and Micrococcus roseus) and they represented 14.29%. Aerococcus viridans and Pseudomonas aeroginosa isolated also from samples. No yeast-mold were detected during the storage time. Conclusion: The storage period and the temperatures were effective significantly (p<0.05) to the chemical composition of Schilbe mystus, but (27EC) showed a better quality of the product compared to higher degrees (37EC).
