الفهرس 
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Abstract
About 60 fish samples (of average weight 1200 - 1700 gm) of common carp and Bagrus bayed (30 of each) were purchased from fish markets in Zagazig City, Egypt. The samples were wrapped in a separate, sterile and labeled polyethylene bags and directly transferred to the post graduate laboratory, Food Control Department, faculty of veterinary medicine, Zagazig university, in sterile ice box for further preparation within 2 h after purchasing. Upon arrival fish samples were washed thoroughly with a potable water then each sample was gutted, deheaded, cleaned and filleted into pieces of about 100 g weight for each piece and measure (5 x 7 x 1) cm. the obtained slices were 150 slices for each type of fish (50 slices per a trial and three replicates were conducted).
Fish fillet slices were classified into five groups; control (untreated), cumin 0.5%, garlic 0.5%, cumin 1% and garlic 1% treated groups which were examined periodically at day zero and every 3 days (0, 3, 6, 9, 12, 15) during refrigeration until apparent decomposition of each group, with sensory, physicochemical and microbiological examination.
The current study was performed to evaluate the effect of dip treatments by cumin (Cuminum cyminum) oil (0.5% &1.0%) and garlic (Allium sativum) oil (0.5% &1.0%) on the quality and shelf life of Bagrus Bayad and Cyprinus Carpio fish fillets during refrigerated storage at 4±1oC.
Sensory evaluation:
The sensory examination in both Bagrus Bayad and Cyprinus.