الفهرس 
Extension of cold storage period for semi-fried nile perch fillets (lates niloticus) by Some essential oils
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Abstract
This study was performed to throw the light on the effective chemical compounds , the antimicrobial and the antioxidant activity of the essential oils extracted from chosen aromatic plants; Marjoram, peppermint and thyme, as well as to investigate the impact of the incorporation of the former essential oils, as natural preservatives, on the chemical, microbiological and sensory quality attributes and on the shelf-life for flavored, coated semi-fried Nile perch fish fillets throughout the cold storage conditions (at 4±1{u00BA}C for 16 days). The obtained results illustrated the following points: 1.The major effective chemical compounds in tested essential oils were terpinen-4- ol (19.27%), Þ-terpinene (13.75%), cis-Saboinene hydrate (13.36%) for marjoram essential oil, menthol (24.35%), L-menthone (18.28%), cineole (13.88%) for peppermint essential oil, , 1.8 cineol (9.90%), camphor (9.85%), camphene (9.59%), thymol (8.24%), linalool (7.23%), terpinene-4-ol (7.06%), d-limonene (6.32%). cymene (5.66%), P-menthan-1-ol (5.61%), carvacrol (5.00%), Ü- terpinolene (3.82%) and Ü-pinene (3.10%) for thyme essential oil