eng Oriental Scientific Publishing Company Biomedical and Pharmacology Journal 0974-6242 2015-12-28 8 2 687 695 10.13005/bpj/814 6365 article Maryam Divband 1 Mohammad Rahnama 2 Eshagh Zakipour Rahim Abadi 3 Mahdi Ghanbari 3 Master Science Student, Department of Fisheries, University of Zabol, Zabol, Iran. Department of Food Hygiene, Faculty of Veterinary Medicine, Uuniversity of Zabol, Zabol, Iran. Department of Fisheries, University of Zabol, Zabol, Iran. The present study evaluated the effects of Z. multiflora essential oil and coating on fresh silver carp fillets during storage at 4ºC. Treatments included the following: A (control samples), E1 (treated samples with 0.2 % EO), E2 (treated samples with 0.4 % EO), C (coated samples), E1C (treated by coating and 0.2 % EO) and E2C (treated by coating and 0.4 % EO). Total viable count (TVC) reached the value of 7 log cfu/g on day 9 for the control sample, days 12-13 for the samples treated with 0.2% EO and with 0.4% EO and coated samples, 15-16 days for the samples given a coating and 0.2% EO and those treated by coating and 0.4% EO. Meanwhile, the sensory shelf life was 9 days for the control, 12 days for E1 and E2 and also 15-16 days for the coated samples, E1C and E2C samples, respectively. https://biomedpharmajournal.org/vol8no2/combined-effects-of-coating-and-zataria-multiflora-boiss-essential-oil-on-the-shelf-extension-of-silver-carp-fillet-stored-at-4c-2/ Silver carp Shelf life extension Zataria multiflora Boiss Essential oil Coating