اجاق، م. سحری، م.ع. رضایی، م.، 1383، اثر آنتی اکسیدان های طبیعی بر کیفیت ماهی کیلکا معمولی، مجله علوم دریایی ایران، جلد3،شماره4، ص 1 تا 7.
استاندارد ملی ایران 1371، روش آماده کردن نمونه‌های مواد غذایی و شمارش میکروارگانیزم‌ها، شمارش کلی میکروب، شماره 356.
استاندارد ملی ایران 1371، روش‌های آزمون میکروبی گوشت وفرآورده‌های آن، شمارش سودوموناس‌ها، شماره 4791.
Almajano, M. P., Carbo, R., Jimenez, J. A. L., Gordon, M. H., 2008, Antioxidant and antimicrobial activities of tea infusions. Journal of Food Chemistry, 108, 55–63.
Banerjee, S., 2006, Inhibiton of mackerel (Scomber scomberus) muscle lipoxygenase by green tea polyphenols, Food Research International, 39, 486-491.
Bellus, D., 1979, Physical quenchers of molecular oxygen. Adv. Photochem, 11, 105-205.
Chytiri S., Chouliara I., Savvaidis I.N., Kontominas M.G., 2004, Microbiological, Chemical and Sensory assessment of iced whole and filleted aquacultured rainbow trout. Journal of Food Microbiology, 21, 157-165.
Dawood A. A., Roy R. N., WilliamsC. S., 1986, Quality of rainbow trout chilled-stored after post-catch holding. Journal of the Science of Food and Agriculture, 37, 421–427.
Egan, H., Krik, R.S., Sawyer, R., 1997, Pearsons chemical analysis of foods. 9(edn), 609-634.
Fan W., Chi Y., Zhang S., 2008, The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Journal of Food Chemistry, 108, 148–153.
Gimenez B., Roncales P., and Beltran J.A., 2002, Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 84, 1154–1159.
Goudlas, A. E. and Kontominas, M. G., 2005, Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Journal of Food Chemistry, 93, 511–520.
Huss, H. H., Dalsgaard, D., Hansen, L., Ladefoged, H., Pedersen and L. Zittan. 1974, The influence of hygiene in catch handling on the storage life of iced cod and plaice. Journal of food science technology, 9, 213-221.
ICMSF “International Commissionon Microbiological Specification Foods’’ 1986, Microorganisms infoods.
Karacam, H., Boran, M., 1996, Quality changes in frozen whole and gutted anchovies during storage at -18 0C. International Journal of Food Science and Technology, 31, 527-531.
Kolakowska, A., Zienkowicz, L., Domiszewski, Z., Bienkiewicz, G., 2006, Lipid changes and Quality of whole of whole- and gutted Rainbow trout during storage in ice. Acta Ichthyologicaet Piscatoria, 36, (1), 39-47.
Kumudavally K. V., phanindrakumar H. S., Tabassum A., Radhakrishna K., Bawa A. S., 2008, Green tea – A potential preservative for extending the shelf life of freash mutton at ambient temperature (25±2 0C). Journal of Food Chemistry, 107, 426-433.
Kyrana V.R., Lougovois V., P., Valsamis D. S., 1997, Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Food Science and Technology, 32, 339–347.
Lehmann, I and. Aubourg, S. P., 2008, Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at) 20 0C. International Journal of Food Science and Technology, 43, 270–275.
Lin, C. C. and Lin, C. S. 2005, Enhancement of the storage quality of frozen bonito fillet by glazing with tea extracts. Journal of Food Chemistry, 16,(2),169-175.
Lin, D., Morrisse, M.T., 1994, Iced Storage Characteristis of Northern Squawfish (Ptychochelius foregoness).J. Aquat, Food Prod.Tech, 3, 25-43.
Lindsay, R.C., 1991, Flavour of fish. Paper presented at 8th World Congress of Food Science and Technology, 29th September–4th October, Toronto, Canada.
Losada, V., Barros-Velazquez, J.P., Aubourg, S., 2007, Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment. LWT, 40, 991-999.
Mahdavi D. L., Deshpande S. S., Salunkhe D. K. 1995, Journal of Food Antioxidant. 1st edn. New York: Marcel Dekker, Inc, USA. 378.
Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C.K., Muyonga, J.H., 2005, Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38, 469-474.
Navarro-Garcia, G., Pacheco-Aguilar, R., Bringas-Alvaradol, L., Ortega-Garcia, J., 2004, Characterization of the lipid composition and natural antioxidants in the liver of Dasyatis brevis and Gymnuram armorata rays. Food Chemistry, 87, 89-96.
Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, I. N., Kontominas, M. G., 2003, Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Journal of Food Microbiology, 20, 411–420.
Ravesi, E., Licciardello, J., Tuhkunen, B., Lundstrom, R., 1985, The effect of handling or processing treatments on storage characteristics of fresh spiny dogfish. Marine Fisheries Reviews, 47, 48–67.
Rezaei M., Hosseini S.F., Ershad Langrudi H., Safari R., Hossein s.v., 2008, Effect of delayed icing on quality changes of iced rainbow trout (Oncorhynchus mykiss). Journal of Food Chemistry, 106, 1161–1165.
Rezaei, M., Hosseini, S.F., Ershad Langrudi, H., Safari, R., Hosseini, S.V., 2008, Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss). Food Chemistry, 106, 1161-1165.
Seto Y., Lin C., Endo Y., Fulimoto K., 2005, Retardation of lipid oxidation in blue spart by hot water tea extracts. Journal of the Science of Food and Agriculture, 85, 1119-1124.
Sousa J. A., Romalde J.L., Ledo A., Eiras J. C., Barja J.L., Toranzo A. E., 1996, Health status of two salmonid aquaculture facilities in North Portugal: characterization of the bacterial and viral pathogens causing notificable diseases. Journal of Fish Diseases, 19, 83–89.
Sutherland, B.A., Rahman, R.M.A., Appleton, I., 2006, Mechanisms of action of green tea catechins, with a focus on ischemia-induced neurodegeneration. Journal of Nutritional Biochemistry, 17, 291–306.
Tall, J., Harris, P., 1995, Rancidity in frozen fish. In: Technology Nutrition and Marketing Hamilton, Rj. Rice, RD. eds. P. J. Barnes and Associates. Sharnbrook, UK, 138.
Tejada, M., Huidobro, A., 2002, Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. Eur Food Res Technol, 215, 1–7.
Yanar, Y., 2007, Quality Changes of Hot Smoked Catfish (Clarias Gariepinus) During Refrigerated Storage. Journal of Muscle Foods, 18, 391-400.
Yukihiko Hara, 2001, Green tea Tokyo Food Techno Co., Ltd. (Mitsui Nor in Co., Ltd.) Tokyo, Japan.pp:264.
Zar J. H. 1999, Biostatistical Analysis. Prentice Hall International, Inc. 660.
)
ارسال نظر در مورد این مقاله