الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Canning is a process for preserving food achieved by the application of a thermal sterilization procedure to products packed in hermetic ally sealed containers. Thus the object of canning is giving a product that can be stored for a considernble time, at the end of which it will still be appetizing and safe to eat. This study was carried out to give an overall picture of the chemical composition and hygienic quality of locally produced canned meat and fish and to assess the effect of storage conditions on the keeping quality of these canned foods. A total of 228 samples of locally manufactured canned meat and fish products were included in this study ,- 114 samples of canned meat products (57 sausage and 57 beefy) and 114 samples of canned fish products (57 sardine in brine and 57 sardine in oil). Every group of cans was purchased from recentally produced product having the same manufacturing date and the same lot number. Three cans from each group of the four products were subje~ted to physical, bacteriological and chemical analysis at zero time, while the rest of the samples were stored for 6 months at three different temperatures 20°C, 37°C and 55°C and they were monthly subjected to physical, bacteriological and chemical analysis. * The result of the present study revealed the following : 1- The total number of defected canned meat products (19) was higher than in canned sardine products (15) . Canned sardine in brine showed the highest incidence of defects; a frequency of 11 times (20.37) ; while the lowest incidence of defects was in canned sardine in oil, only a frequency 4 times (7.4) was observed. 2- Most defected cans were flippers, while a small number of cans I contained incomplete enamel and only one can was blown . 3- The highest incidence of defects was found during 55°C storage temperature of frequency of22 times (30.600/0), while at 37°C 9 cans (12.5) were defected, and at 20°C only 3 cans (4.170/0) were detected 4- The storage of canned food at 55°C resulted in ac1ear deteriorative changes in odor, col or, texture and taste.