الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
we can concluded that adding the Essential oils with antimicrobial effects, maintain fish quality and extend the shelf life of fish under refrigerator storage at 4 ± 1°C. The storage time differs according to the type and the concentration of Essential oil. Dipping the Nile Tilapia fillets into Thyme Essential oil with 0.5 and 1% concentration for 10 minutes before refrigeration can retain the quality attributes and extend the shelf life for about 6 and 9 days, respectively, more than control samples during refrigerator storage at 4 ± 1°C. Moreover, it reduced Aeromonas species growth without any adverse effect on the sensory attributes of the treated fillets samples.