Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. 
Fish are generous sources for providing man with his essential nutritional requirements, but the extreme susceptibility to quality deterioration hinders their optimal usage and storage.  Natural derivatives are always the perfect alternatives for food preservation.  The application of fungal chitosan (Ch), from Aspergillus niger, and pomegranate peel extract (PPE), in coating films for Nile tilapia (Oreochromis niloticus) fillets preservation ‎and maintaining their microbiological, chemical and sensorial quality during cooled storage at 4°C for 30days, was investigated.‎ Fish fillet were coated with Ch (2%) and combined Ch+PPE, at PPE percentages of 0.5, 1.0, 1.5 and 2.0%.  Fillets coating resulted in sharp decrease of the entire microbial counts during storage; the increased concentrations from PPE strengthened coating film antimicrobial activity.  Additionally, fillets coating could retard the chemical spoilage parameters increasing, i.e. nitrogen volatile base (TVB-N), peroxide value (PV) and reactive substances of thiobarbituric acid (TBARS), during storage period.  The sensory evaluation indicated higher preferences for the odor, texture, color and overall quality of coated samples.  Fish fillets coating with Ch and Ch+PPE could be recommended for shelf life extension and maintaining the microbiological, chemical and sensorial quality through the application of safe preservatives from natural origins.