Anwar F, Qayyum HMA and Ijaz Hussain A, 2010. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil. Journal Aquatics Food Product Technology 61: 53-61.
AOAC, 2002. Association of the Official Analysis Chemists. Official methods of analysis, 14th ed, Washington, DC.
Barthet VJ, Gordon V and Daun JK, 2008. Evaluation of a colorimetric method for measuring the content of FFA in marine and vegetable oils. Food Chemistry 111
Connell JJ, 2002. Quality Control in Fish Industry. Torry Advisory Note No: 58.
Garau MC, Simal S and Rossello C, 2007. Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry 104: 1014-1024.
Guo C, Yang J and Wei J, 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition research 23: 1719–1726.
Gomes HDA, Silva END, Nascimento MRL and Fukuma HT, 2003. Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry
Gomez-Estaca J, Lopez de Lacey A and Gomez-Guillen MC, 2009. Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil. Journal of Aquatic Food Product Technology 18: 46-52.
Hernandez MD, Lopez MB and Alvarez A, 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry
Jayapraksha GK and patil B, 2007. In vitro evaiuation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chemistry 101: 410-418.
Keen OS, Love NG and Linden KG, 2012. The role of effluent nitrate in trace organic chemical oxidation during UV disinfection. Water research 46(16): 5224-5234.
Koakowska A, Zienkowicz L and Domiszewski Z, 2006. Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice. Acta Ichthyologica Piscatoria 36: 39-47.
Kose S, Karacam H and Ktlu S, 2001. Investigating the shelf life of the anchovy dish caled'Hamsikusu' in frozen storage at -18±1ºC. Turkish Journal Veterinary Animal Science 25: 651-656.
Kykkidou S, Giatrakou V, Papavergou A, Kontominas M.G and Savvaidis IN, 2009. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Journal Food Chemistry 115: 169–75.
Losada V, Barros-Velazquez J and Aubourg SP, 2007. Rancidity development in frozen pelagic fish: influence of slurry ice as preliminary chilling treatment. LWT - Food Science and Technology 40: 991-999.
Losada V, Barros-Velazquez J and Gallardo J.M, 2004. Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. European Journal of Lipid Science Technology 106: 844–850.
Lugasi A, Losada V and Hovari J, 2007. Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. LWT - Food Science and Technology 40:
Mahmoudi R, Tajik H, Ehsani A, Farshid AA and Zare P 2012. Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese. International Journal Dairy Technology 66: 70-77.
Mielnik MB, Herstad O and Lea P, 2002. Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E. International Journal Food Science Technology 37: 29-39.
Namulema A, Muyonga JH and Kaaya AN, 1999. Quality deterioration in frozen Nile perch (Lates niloticus) stored at –13 and –27˚C. Food Research International 32: 151-156.
Navarro-Garcia G, Pacheco-Aguilar R and Bringas-Alvaradol L, 2004. Characterization of the lipid composition and natural antioxidants in the liver oil of Dasyatis brevis and Gymnura marmorata rays. Food Chemistry 87: 89-96.
Ojagh SM, Rezaei M and Razavi SH, 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem
istry 120: 193-198.
Ozogul Y, Ozyurt G and Ozogul F, 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chem
Ozyurt G, Kuley E and Ozkutuk S, 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem
Perez-Alonso F, Aubourg S and Rodriguez O, 2004. Shelf life extension of Atlantic pomfret (Brama brama) fillets by packaging under a vacuum-skin system. European Food Reseach Technology 218: 313-317.
Peterson JJ, Beecher GR and Bhagwat SA, 2006. Flavanones in grapefruit, lemons, and limes: a compilation and review of the data from the analytical literature. Journal Food Composition Analytical 19: 74–80.
Riebroy S, Benjakul S and Visessanguan W, 2007. Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chem
istry 102: 270-280.
Siddaiah D, Sagar Reddy GV and Raju C, 2001. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Research International 34: 47-53.
Stamatis N and Arkoudelos JS, 2007. Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 °C. Journal of Food Science and Agriculture 87: 1164–1171.