ABSTRACT: This study investigated the physicochemical, instrumental and bacterial parameters of tilapia fillets subjected to oxygen-scavenger packaging, alone or in combination with UV-C radiation at two doses (0.102 and 0.301?J/cm2), stored at 4?±?1?°C for 23 days. The oxygen scavenger, both UV-C doses, and the oxygen scavenger combined with UV-C, independently of the dose, extended the shelf life in 5, 6 and 7 days, respectively, by decreasing the bacterial growth rate and the formation of degradation compounds (e.g., TVB-N and ammonia). Oxygen-scavenger packaging, alone or in combination with UV-C at 0.102?J/cm2 and 0.301?J/cm2 showed lower amounts of free amino acids (FAA; 34.39, 34.49 and 34.50 mg L-lysine/kg fish tissue, 3.63, 3.57 and 3.61 mg L- ornithine/kg fish tissue, 27.52, 27.63 and 27.67 mg L-arginine/kg fish tissue), biogenic amines (BA; 3.81, 3.87 and 3.89?mg cadaverine/kg fish tissue, 12.88, 12.91 and 12.86?mg putrescine/kg fish tissue, 2.41, 2.44 and 2.47?mg spermidine/kg fish tissue), redness (2.53, 2.55 and 2.59), yellowness (6.65, 6.69 and 6.72), lipid oxidation (1.52, 1.53 and 1.58?mg malondialdehyde/kg fish tissue) and protein oxidation (5.06, 5.11 and 5.18 nmol carbonyls/mg protein), with higher hardness (3273.41, 2652.98 and 2687.57?g) than control (air packaging; 41.97 mg L-lysine/kg fish tissue, 4.83 mg L- ornithine/kg fish tissue, 37.33 mg L-arginine/kg fish tissue, 4.82?mg cadaverine/kg fish tissue, 16.56?mg putrescine/kg fish tissue, 3.21?mg spermidine/kg fish tissue, 4.26 of redness, 8.17 of yellowness, 2.88?mg malondialdehyde/kg fish tissue, 9.44 nmol carbonyls/mg protein and 2092.58?g of hardness), respectively, on day 13 of storage when the control fillets were unfit for consumption (7?log CFU/g) (p??0.05), higher amounts of FAA (44.28 and 44.13 mg L-lysine/kg fish tissue, 5.16 and 5.12 mg L- ornithine/kg fish tissue, 40.20 and 40.28 mg L-arginine/kg fish tissue), redness (4.86 and 5.33), yellowness (9.32 and 10.01), lipid oxidation (3.09 and 3.52?mg malondialdehyde/kg fish tissue) and protein oxidation (10.27 and 11.93 nmol carbonyls/mg protein), as well as lower hardness (1877.54 and 1767.39?g), respectively, than control fillets (p?