الفهرس 
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Abstract
A total of 20 samples each of crab &shrimp (imported & local breeds) randomly collected from different fish markets in Beni-Suef governrate .
The collected samples identified and directly transferred in an insulated ice box to the laboratory with minimum of delay to be examined chemically & microbiologically within 6 hours from collection.
The chemical result showed that the mean values of pH in the examined samples of shrimp and crab were 6.47 and6.62 respectively while the mean value of TVB-N in the examined samples of shrimpand crab were 23.07 and 23.78 mg/100g respectively.
While, the microbiological result revealed that the mean aerobic bacterial counts at 35°C& 7°Cof the examined shrimp samples were 2 x104 and 2 x105 cfu/gm , respectively. the mean values of Coliforms (MPN),Fecal coliform (MPN) and E.coli (MPN) for shrimp were 4 x102, 3 x102 and 10 m.os/gm , respectively. While The mean values of S. aureus counts for shrimp was 7x102 cfu/gm. while the mean value of APC at 35°C and APC at 7°Cof the examined crab samples were 2 x105and 9 x104 cfu/gm , respectively. While , the mean values of coliforms (MPN),Fecal coliform (MPN) and E.coli (MPN) for examined crab samples were 3 x102,1x102 and 5.65 m.os/gm respectively. While The mean values of S.aureus counts for crab was 7 x102 cfu/gm .
For quality improvement of crustacean a total of 90 samples each of crab (local breed), imported unpeeled shrimp and local peeled shrimp will be randomly collected from different fish markets in Beni-Suef governrate . .Then the samples were wrapped in sterile polyethylene bags and directly transferred to the laboratory in sterile icebox with a minimum of delay for further preparation.
Each type of samples was divided to 5 groups as follow:
1st group : Control
2nd group : dipped in moringa leave extract 5% for 15 min.
3rd group : dipped in moringa leave extract 2% for 15 min.
4th group : dipped in green tea extract 0.1% for 15 min.
5th group : dipped in Acetic acid 2% for 1 min.
Each sample will be aerobically packed as triplicate. Then,sample packages were labeled and stored at 2 ±1 °C inside the refrigerator.
The treated sample were examined at zero day (after one hour of dipping) then periodical examination every three days was done for treated samples until signs of apparent spoilage.
The sensory evaluation showed that the groups of smpels treated with green tea extract and acetic acid maintained good overall acceptability and increaseed shelf life .
While, microbiological examination revealed gradually increase in total APC at 35 C and 7 C , S.aureus , coliform (MPN) on all samples except those treated with green tea extract and acetic acid.
E.coli was negative in all samples.
Conducted experiments, reflected the benefits gained using either of the treatments on the refrigerated storage of both fresh fillets and peeled shrimp.
The public health significance of the achieved results and the suggestive measures to improve the quality of refrigerated crab and shrimp and to control the associated hazards were discussed.