jiras.com-www.american. 5396|- | ISSN 2429The American Journal of Innovative Research and Applied Sciences

Background: Storage time and temperature are the major factors affecting the rate of loss of quality and shelf life of fish. Objective: This work was designed to investigate the effect of frozen storage duration and its temperature on some chemical properties (Protein, Lipid, Ash, Water) in the Chub mackerel fish (Scomber japonicus). Methods: The fishes were subjected to frozen storage at-18 and-24 °C, for different storage periods 7 to 240 day. Chemical analysis were done including evaluation of general content of water, ash, protein, lipid, total volatile nitrogen bases in fish at freezing degrees, for 7 to 240 day. The initial lipid oxidation was evaluated by estimating peroxide value (PV). The study was carried out between September 2011, and May 2012. Results: The results showed a gradual decrease in protein content for 150 day of freezing at-18,-24 °C, compared to the fresh samples which recorded (24.55%) , while (20.24, 20.08%) were recorded for 150 day of freezing at-18,-24 °C respectively. Then after, a clear decrease wa