Impact of freezing, on some basic components of marine fish flesh (Rabbit fish) caught from the Syrian marine water

This work was designed to investigate the effect of temperature of frozen storage and its duration on some chemical properties (Protein, Ash, Moisture,Lipid) of fishes Rabbit fish (Siganus rivulatus). The fishes were subjected (from one weak to 150 day) of frozen storage at two different degrees of low temperatures (-18 C,-24 C).