الفهرس 
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Abstract
Two sizes of Nile Bolti fish (tilapia nilotica) caught from River Nile at Assiut Region were used in this investigation; to study the effect of icing process at 0° C and the frozen process at -35 ° C ± 1 on the prepared fillet blocks ( 1 kg. weight). Also the effect of storage at -10° C and -20 ° C on the quality of the fillets, either produced from fresh fish or the previously iced one (for 3 days in ice at 0° C ) has been done. All the above treatments were studied to follow their effects on the histological, physical, chemical, microbiological and organoleptic properties of Bolti fish fillets produced.
Results of the icing curve showed that ½ kg. Bolti fish took 2 hours and 20 minutes till reach 0º C, while 1 kg. Bolti fish took 2 hours and 40 minutes.