- Antoniewski, M.N., Barringer, S.A., Knipe, C.L., and Zerby, H.N. 2007. Effect of a gelatin coating on the shelf life of fresh meat. J. of Food Science. 72: 382-387.
- Abdollahzadeh, E., Rezaei, M., Hosseini, H., and Safari, R. 2012. Effects of nisin and thyme essential oil, individually and in combination, on inoculated populations of Listeria monocytogenes in minced silver carp. Iranian J. of Nutrition Sciences & Food Technology. 6: 4.1-17
- Bhobe, A.M., and Pai, J.S. 1986. Study of the properties of frozen shrimps. J. of Food Science and Technology. 23: 3. 143-147.
- Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., & Takai, R. 2007. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. J. of Food Engineering. 80: 1. 292-299.
- Boroumand, A., Hamedi, M., Emamjome, Z., and Razavi, S. 2013. Investigation on the antimicrobial effect of caseinate edible film containing the essential oil of Zataria multiflora. J. of Food Science and Technology. 41: 10. 13-21
- Cho, S.S. (Ed.). 2001. Handbook of dietary fiber (Vol. 113). CRC Press.
- Egan, H., & Sawyer, R.1997. Pearson's chemical Analysis of food. 9th. Edition, Edinburgh, Scotland, Churchill. Livingstone, UK. 609-634.
- Fujiki, K., Matsuyama, H., and Yano, T. 1994. Protective effect of sodium alginates against bacterial infection in common carp, Cyprinus carpioJ. of Fish diseases, 17: 4. 349-355.
- Fabra, M.J., Talens, P., and Chiralt, A. 2008. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures. J. of Food Engineering. 85: 3. 393-400.
- Fazlara, A., Pourmahdi, M., and Molaei, F. 2017. The effect of gelatin-Avishan Shirazi (Zataria multiflora Bioss) coating on microbial, chemical and sensorial characteristics of ostrich fillets in refrigerated condition. J. of Food Science and Technology. 67: 14. 141-155. (in Persian)
- Gimenez, B., Roncales, P., and Beltran, J.A. 2002. Modified atmosphere packaging of filleted rainbow trout. J. of the Science of Food and Agriculture. 82: 10. 1154-1159.
- Gómez-Estaca, J., Montero, P., Giménez, B., and Gómez-Guillén, M. C. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food chemistry. 105: 2. 511-520.
- Gonçalves, A.A., and Ribeiro, J.L.D. 2008. Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates. International J. of refrigeration. 31: 7.1134-1144.
- Gómez-Estaca, J., De Lacey, A.L., López-Caballero, M.E., Gómez-Guillén, M.C., and Montero, P. 2010. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food microbiology. 27: 7. 889-896.
- Hui, Y.H., Legarretta, I.G., Lim, M.H., Murrell, K.D., and Nip, W.K. (Eds.). 2004. Handbook of frozen foods (Vol. 133). CRC Press.
- Hamzeh, A., and Rezaei, M. 2016. Sodium alginate with added thyme essential oil as a new method coating for rainbow trout fillet. Iranian J. of Nutrition sciences & Food Technology. 46: 12. 229-241. (in Persian)
- Jeon, Y.J., Kamil, J.Y., and Shahidi, F. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J. of Agricultural and Food Chemistry. 50: 18. 5167-5178.
- Koutsoumanis, K., Lampropoulou, K., and Nychas, G.J.E. 1999. Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 C. J. of Food Protection. 62: 4. 398-402.
- Kilincceker, O., Dogan, I. S., and Kucukoner, E. 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT-Food Science and Technology. 42: 4. 868-873.
- Lopez-Caballero, M.E., Gomez-Guillen, M.C., Pérez-Mateos, M., and Montero, P. 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids. 19: 2. 303-311.
- Losada, V., Barros-Velázquez, J., and Aubourg, S. P. 2007. Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment. LWT-Food Science and Technology. 40: 6. 991-999.
- Lugasi, A., Losada, V., Hóvári, J., Lebovics, V., Jakoczi, I., and Aubourg, S. 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: 5. 930-936.
- Motomura, H., and Nozaki, Y. 2001. Effect of sodium alginate on change in the state of water and protein denaturation accompanied with dehydration of fish myofibrils. Bulletin of the Japanese Society of Scientific Fisheries (Japan).
- Musavi nasab, S., Musavi nasab, M., Mesbahi, Gh., Jamalian, J., and Maghsoudlou, Y. 2013. Ice-glazing of frozen shrimp using chitosan hydrocolloid for improving its qualitative properties. J. of Food Processing and Preservation. 5: 2. 1-17. (in Persian)
- Mohammadpour, G. H., Majd, A., Najhadsatari, T., Mehrabian, S., and Hossinzadehkalagar, A. 2011. Antibacterial and antifungal effects of three genus of thyme plants and two ecotype of ziziphora and Satureja bachtiarica essential oils.
- Namulema, A., Muyonga, J.H., and Kaaya, A.N. 1999. Quality deterioration in frozen Nile perch (Lates niloticus) stored at− 13 and− 27°C. Food Research International. 32: 2. 151-156.
- Nirmal, N.P., and Benjakul, S. 2011. Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International J. of Food Microbiology. 149: 3. 247-253.
- Norajit, K., and Ryu, G.H. 2011. Preparation and properties of antibacterial alginate films incorporating extruded white ginseng extract. J. of Food Processing and Preservation. 35: 4. 387-393.
- Ou, C.Y., Tsay, S.F., Lai, C.H., and Weng, Y.M. 2002. Using gelatin‐based antimicrobial edible coating to prolong shelf‐life of tilapia fillets. J. of Food Quality. 25: 3. 213-222.
- Oussalah, M., Caillet, S., Salmieri, S., Saucier, L., and Lacroix, M. 2006. Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. J. of Food Protection.69: 10. 2364-2369.
- Parvaneh, V. 1998. Quality control and the chemical analysis of food. Tehran University Press, 325P.
- Petrou, S., Tsiraki, M., Giatrakou, V., and Savvaidis, I.N. 2012. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International J. of Food Microbiology. 156: 3. 264-271.
- Paktarmani, M., Ehsani, A., and Qajarbeygi, P. 2017. Investigating - increase the shelf life of fish with edible alginate sodium-based film containing α-tocopherol. J. of Food Science and Technology. 61: 13. 17-24. (in Persian)
- Rockower, R.K., Deng, J.C., Otwell, W.S., and Cornell, J.A. 1983. Effect of soy flour, soy protein concentrate and sodium alginate on the textural attributes of minced fish patties. J. of Food Science. 48: 4. 1048-1052.
- Ryu, S.Y., Rhim, J.W., Roh, H.J., and Kim, S.S. 2002. Preparation and physical properties of zein-coated high-amylose corn starch film. LWT-Food Science and Technology. 35: 8. 680-686.
- 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.
- Song, Y., Liu, L., Shen, H., You, J., and Luo, Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control. 22: 3-4. 608-615.
- Seifzadeh, M., and Motallebi, A. 2012. Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated. J. of Food Science and Technology. 35: 9. 1-15. (in Persian)
- Saki, J., Khodanazari, A., and Hosseini, M. 2017. The effect of chitosan gelatin composition and bi-layer coating and film on physicochemical, microbial and sensory properties of Johnius belangerii stored refrigerator. J. of Research and Innovation in Food Science and Technology. 6: 1. 71-86. (in Persian)
- Taghizadeh Andevari, G., and Rezaei, M. 2012. Effect of gelatin coatings onchemical, microbial and sensory properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss). J. of Food Science and Technology. 37: 9. 67-76. (In Persian)
- Tabatabai, H., Mostaqim, T., and Rahman, M. 2018. Increasing shelf life of Rainbow trout fillet coated with sodium caseinate film with tea seed extract. J. of Innovation in Food Science and Technology. 11: 2.16-28. (in Persian)
- Villegas, R., O'connor, T. P., Kerry, J.P., and Buckley, D.J. 1999. Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage. International J. of Food Science & Technology. 34: 4. 385-389.
- Zeng, Q.Z., and Qingling, X. 1997. Study on preservation techniques of fish, Scallop of edible coating. J. Dalian Fish. 2: 2. 37-42.
- Zargar, M., Yeganeh, S., Razavi, S., and Ojagh, M. 2014. Effects of sodium caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature. J. of Food Science and Technology. 44: 11. 71-81. (In Persian)
|
