الفهرس 
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Abstract
This investigation was carried out on the Nile Bolti fish (Tilapia nilotica) caught from Lake Nasser region to study the effect of either chilling in crushed ice or storage in refrigerator at 0 ± 1 º C for 3 days on the physical, chemical and bacteriological properties of fresh Bolti fish.
Fillets were prepared from fresh fish, chilled fish and stored fish in refrigerator at 0 ± 1º C for 3 days and dipped in a solution contained 7 % tripolyphosphate (STPP) + 3% sodium chloride (NaC1) before freezing. All pillets samples were packed in polyethylene bags of 1 kg capacity each and then were divided into two lots. The first lot was frozen by quick freezing technique (-40 ºC for 4 hr) and the second lot was frozen by slow freezing technique (-30 º C for 14 hr).the samples were stored at -25 º C till used for analysis (bimonthly) within 12 months to study the effect of frozen storage on the physical, chemical and microbiological properties in addition to sensory evaluation of the studied fillet samples.