Abstract
The present study was preformed to evaluate the effect of dip treatments by thyme (Thymus vulgaris) extract (0.5%) and rosemary (Rosmarinus officinalis) extract (1.5%) on the quality and shelf life of Nile tilapia (Orechromis niloticus) fillets during refrigerated storage at 2 ± 1 °C. The control (untreated) and treated groups were examined periodically at day zero and every 3 days (0, 3, 6, 9, 12, 15, 18, ....) during refrigeration until apparent decomposition of each group, with sensory, physicochemical and microbiological methods. The obtained results showed that thyme extract has strong antimicrobial and antioxidant activity and can maintain the quality parameters and extend the shelf life of refrigerated Nile tilapia fillets for 9 days longer than control one, while rosemary extract had efficient antioxidant activity with weak antimicrobial action.
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