تاثیر روش های مختلف انجمادزدایی بر برخی شاخص‌های کیفی ماهی شوریده ( Otolithes ruber)

Alizadeh, E., Chapleau, N., De Lamballerie, M., and LeBail, A. 2007. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets. Journal of food science, 72: 5, E279-E284.

AOAC. 1995. Official methods of Analysis. Association of the Offcial Analytical.

AOAC. 2002. Official methods of Analysis of the Association of the Official Analysis. Chemists. Association of Official Analytical Chemists (14^th ed), Washington. DC.

AOAC. 2005. Official Method of Analysis (17^th ed). Washington, DC: Association of official Analytical Chemists. Chemists Washington. DC, USA.

Archer, M., Edmonds, M., and George,M. 2008. Thawing seafood. Seafish Research & Development report, 41.

Backi, C.J. 2018. Methods for (industrial) thawing of fish blocks: A review. Journal of Food Process Engineering, 41: 1. e12598.

Bita, S., and Mohammadi, T. 2012. Aquatic Freezing Technology. Ahvaz Trava. Press, 197p. (In Persian)

Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., and Takai, R. 2007. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of FoodEngineering, 80: 1. 292-299.

Bremner, H.A. (Ed.). 2002. Safety and quality issues in fish processing. Elsevier.

Campañone, L.A., Roche, L.A., Salvadori, V.O., and Mascheroni, R.H. 2002. Monitoring of weight losses in meat products during freezing and frozen storage. Food Science and Technology International, 8: 4. 229-238.

Cao, E., Chen, Y., Cui, Z., and Foster, P.R. 2003. Effect of freezing and thawing rates on denaturation of proteins in aqueous solutions. Biotechnology and bioengineering, 82: 6. 684-690.

Chevalier, D., Sentissi, M., Havet, M., and Bail, A.L. 2000. Comparison of air‐blast and pressure shift freezing on Norway lobster quality. Journal of Food Science, 65: 2. 329-333.

Daskalova, A., and Pavlov, A. 2014. Effect of transportation on stress reaction, postmortem muscle metabolism and some meat quality parameters in common carp (Cyprinus carpio L.).In: Book of Proceedings, Tradition
and modernity in veterinary medicine, International Scientific Conference “20 Years Faculty of Veterinary Medicine at the University of Forestry”, Sofia, 28-30 Nov 2014, pp. 326-334.

Dinçer, T., Cadun, A., Çaklı, Ş., and Tolasa, Ş. 2009. Effects of different thawing methods on the freshness quality of fish. Su Ürünleri Dergisi,26: 4. 253-256.

Erkan, N., and Özden, Ö. 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International journal of food science & technology, 43: 9. 1549-1559.

Ersoy, B., Aksan, E., and Özeren, A. 2008. The effect of thawing methods on the quality of eels (Anguilla anguilla). Food chemistry, 111: 2. 377-380.

Genç, İ.Y., Esteves, E., Anibal, J., and Diler, A. 2015. Effects of different thawing methods on the quality of meagre fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 62: 2. 153-159.

Hedayatifard, M. 2015. Changes insensory, chemical, microbial loadand tissue composition of silver carp (Hypophthalmichthys molitrix) fatty acids under thermal drying and vacuum storage at 4 °C. Iranian Journal of Fisheries. 4: 24. 127-144. (In Persian)

Hui, Y.A., Cornillon, P., Legarreta, I.G., Lim, H.M., Murrell, K.D., and Nie, W.K. 2004. Handbook of frozen foods. Marcel Dekker, Inc. pp. 1-78.

Iranian Institute of Standards and Industrial Research. 2001. Microbiology - Rule of application of general methods of microbiology tests. National Standard of Iran. No. 2325. (In Persian)

Ismail, N., and Wootton, M. 1992. Fish salting and drying: a review. ASEAN Food Journal, 7: 175-175.

Jadgal, T., Alizadeh Dooghelahi, A., and Bita, S. 2018. Effect of different thawing methods on thephysicochemical, microbial parameters and sensory analysis of frozen Euthynnus affinis. Journal of Food Science and Technology.
82: 15. 177-187. (In Persian)

Janet Alipour, M., Shabanpour, B., Sadeghi Mahonak, A.R., and Shabani, A. 2010. The effects of freezing and two methods of freezing on the nutritional quality of Iranian duck fillet. Journal of Food Science and Technology. 40: 10. 11-20. (In Persian)

Javadian, S.R., Rezaei, M., Soltani, M., Kazemian, M., and Pourgholam, R. 2013. Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow
trout (Oncorhynchus mykiss). Journal
of aquatic food product technology,
22: 2. 168-177.

Johnston, W.A. 1994. Freezing and refrigerated storage in fisheries
(Vol. 340). Food & Agriculture Org.

Mackie, I.M. 1993. The effects of freezing on flesh proteins. Food Reviews International, 9: 4. 575-610.

Mahboob, S., Al-Ghanim, K.A., Al-Balawi, H.F., Al-Misned, F., and Ahmed, Z. 2019. Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio. Brazilian Journal of Biology, 79: 4. 651-658.

Makri, M., Melvin, M., Hotos, G., and Doubi, X. 2007. The biochemical and sensory properties of gilthead sea bream (Sparus aurata) frozen at different characteristic freezing times. Journal of food quality, 30: 6. 970-992.

Moini, S., and Jalili, S. 2011. Production of Tuna Candy and determination of its Shelf life, Journal of Natural Environmental, Iranian Journal of Natural Resources, 64: 3. 189-199.

Mol, S., Cosansu, S., Alakavuk, D.U.,
and Ozturan, S. 2010. Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets. International journal of food microbiology, 139: 1-2. 36-40.

Nevigato, T., Masci, M., Casini, I., Caproni, R., and Orban, E. 2018. Trimethylamine as a freshness indicator for seafood stored in ice: analysis by
gc-fid of four species caught in the tyrrhenian sea. Italian Journal of Food Science, 30: 3.

Nilsson, K., and Ekstrand, B.O. 1995. Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout. Journal of food science, 60: 3. 627-630.

Pearson, D. 1968. Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown. Journal of the Science of Food and Agriculture, 19: 7. 366-369.

Popelka, P., Nagy, J., Pipová, M., Marcinčák, S., and Lenhardt, Ľ.
2014. Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Acta Veterinaria Brno, 83: 2. 157-161.

Rahmanifarah, K., Shabanpour, B., and Sattari, A. 2011. Effects of clove oil on behavior and flesh quality of common carp (Cyprinus carpio L.) in comparison with pre-slaughter CO₂ stunning chilling and asphyxia. Turk. J. Fish Aquat. Sci. 11: 1. 139-147.

Ribas, L., Flos, R., Reig, L., MacKenzie, S., and Barton, B.A. et al. 2007. Comparison of methods for anaesthetizing Senegal sole (Solea senegalensis) before slaughter: stress responses and final product quality. Aquaculture. 269: 1. 250-258.

Sallam, K.I. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control, 18: 5. 566-575.

Shafieipour, A., and Sami, M. 2015.
The effect of different thawing methods on chemical properties of frozen
pink shrimp (Penaeus duorarum). Iranian Journal of Veterinary Medicine, 9: 1. 1-6.

Silva, J.L., and Ammerman, G.R. 1993. Composition, lipid changes, and sensory evaluation of two sizes of channel catfish during frozen storage. Journal of applied aquaculture, 2: 2. 39-50.

Wilkinson, R.J., Paton, N., and Porter, M.J. 2008. The effects of pre-harvest stress and harvest method on the stress response, rigor onset, muscle pH
and drip loss in barramundi (Lates calcarifer). Aquaculture. 282: 1. 26-32.

Zare Jonghani, S.A., and Hosseini, S.A. 2017. Study of Different Thawing Methods on the Quality of Silver Carp (Hypophthalmichthys molitrix). Iranian Journal of Natural Resources (Fisheries), 70: 3. 221-230. (In Persian)

Zhao, Y., Flugstad, B.E.N., Kolbe, E., Park, J.W., and Wells, J.H. 2000. Using capacitive (radio frequency) dielectric heating in food processing and preservation–a review. Journal of Food Process Engineering, 23: 1. 25-55.

Zhu, S., Ramaswamy, H.S., and Simpson, B.K. 2004. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT-Food Science and Technology, 37: 3. 291-299.

Ziaian Nourbakhsh, H. 2012. Determination of the fatty acids and nutrient profiles
of Croaker fish (Otolithes ruber).
Food Science and Nutrition. 9: 4. 77-84. (In Persian)