Chemical , Physical and Histological Studies on Super- Chilled Fish\

The present work was conducted to study the following using the most common fish in Egypt ; i.e.bolti fish ( tilapia nilotica) 1- Time of spoilage during super- chilling of bolti fillets at -3ْ C. 2- Changes of chemical, physical, organolptic and histological characteristice of bolti fillets by super chilling. 3- investigation of coating fillets with alginate film on the keeping quality during super-chilling. Reducing the quality changes and prolonging the storage time of super-chilled bolti fillets through the following: Use of anti-biotic-chlorotetracycline (ctc) as applied by dipping before coating or directly in the alginate film. b- use of antioxidant - butylated hydroxy taluene (BHT) as applied by dipping before coating or directly in the alginate film. C- the thermal treatment before super-chilling; i.e. storage of breaded then fried fillets. 5- Evaluation of the super-chilling at -3ْ C as preservation method in comparison with cold-storage (+4ْ c) and frozen-storage (- 20ْ c) as regards to quality of the final product and its shelf-life.