The aim of this study was to produce an edible film  from egg white protein powder and the theological, mechanical  properties,permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongatio ,% solubility of produced  by edible film with rosemary essential oil was the highest, followed by that of egg protein powder-based film with   tripolyphosphate  (TPP). Therefore, the addition of  rosemary essential oil or (TPP) to egg white protein powder films have the potential to provide a safe edible films  decreased microbial growth and consequently prolonged the shelf life  of chicken patties,  As well as improved the chemical changes and sensory properties of the chicken patties . The substances used in this experiment were , film with glycerin (A) , film with   sorbitol  (B), film with rosemary essential oil  (C) and   film with  tripolyphosphate  (D)  compared with (CL) on quality attributes and prolong shelf- life of chicken patties during storage. All products were stored at (4±1°C) for 30 days and the quality parameters such as total volatile nitrogen (TVB-N), thiobarbituric acid (TBA), WHC, plasticity, pH, weight loss, moisture content , total bacteria count, psychrophilic bacteria (Psy) and molds and yeasts (M&Y) were determined. The results observed that treatment (C) was the best treatment in terms of reduction of microbial load followed by treatment (D) followed by treatment (B) until 30 days of storage as compared to  control (CL) . The levels of decrease in chemical and microbial load in the samples from both of the edible  films  were  related good quality chicken patties. As well as on the same  physic -chemical tests and sensory. It is clear that the edible coating and films of the aromatic essential oils and the (TPP)  have kept the Quality of chicken patties up to 30 days of storage.