الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
About 90 fish samples (of average weight 300 - 350 g) of Oreochromis niloticus were purchased from fish markets in Tanta, El- Gharbia governorate, Egypt. The samples were wrapped in a separate, sterile and labeled polyethylene bags and directly transferred to the laboratory, Animal Health Research Institute, Tanta branch, in a sterile icebox for further preparation within 2h after purchasing. Fish samples were washed thoroughly with potable water then each sample was gutted, deheaded, cleaned and each fish filleted into two pieces (collectively, 180 pieces obtained each weighting 50 ± 5g). Seventy two pieces were divided into four equal group (15 pieces in each group) the groups are control group, marined I, marined II and marined III and placed in aseptic polypropylene trays designed for disposable food packaging.The fillet samples were gently agitated or pressed with a sterile spatula to ensure immersion in the marinade. Care was taken to ensure that the solid components of the marinades were distributed as evenly as possible both within and between trays. All the trays were properly labeled, stored at 4°C. The treated groups were subjected to organoleptic, chemical and bacteriological assessment at zero day (within 2hrs after treatment) then periodically every three days until decomposition appears in each group. Sensory evaluation
The effect of pomegranate peel extract (PPE) (1% v/w), thyme 4g/Kg and lemon juice on the sensory attributes in Oreochromis niloticus fish fillets samples during refrigerated storage at 4±1oC. At day zero, the highest score 9.3 ± 0.45 was found for the control fish fillets. Low scores given to samples treated with pomegranate 8.4 ± 0.49, lemon 8.6 ± 0.49 and thyme 8.9 ± 0.46 and this may be attributed to its pale discoloration.