Ahmadi, A., Hoseini, S. M., Seyed Mahdi, O., & Rajab Zade, E. (2016). Effects of Persian gum and extract Basil(Ocimum basilicum) coating on quality of silver carp )Hypophthalmichthys molitrix( during storage in Freezing(-18 ºC).
Journal of Marine Science and Technology,
15(3), 105-115..
https://doi.org/10.22113/jmst.2016.43645 (in Persian)
Alivand, N., & Roomiani, L. (2019). Effect of gamma irradiation on the shelf-life of vacuum-packaged silver carp surimi in 4° C. Sustainable Aquaculture and Health Management Journal, 5(2), 67-82. http://doi.org/10.29252/ijaah.5.2.67
AOAC. (2002). Official method 965.33, Peroxide value of oils and fats. Official methods of analysis of AOAC international, 17th ed. AOAC International Gaithersberg, MD.
Aubourg, S. P., Pérez‐Alonso, F., & Gallardo, J. M. (2004). Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids.
European Journal of Lipid Science and Technology,
106(4), 232-240.
https://doi.org/10.1002/ejlt.200400937
Azhdarzadeh, F., & Hojjati, M. (2016). Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils.
Nutrition and Food Sciences Research,
3(1), 43-50.
http://doi.org/10.18869/acadpub.nfsr.3.1.43
Bourgou, S., Rahali, F. Z., Ourghemmi, I., & Saïdani Tounsi, M. (2012). Changes of peel essential oil composition of four Tunisian citrus during fruit maturation.
The Scientific World Journal,
2012.
https://doi.org/10.1100/2012/52859
Cui, H., Yang, M., Shi, C., Li, C., & Lin, L. (2022). Application of xanthan-gum-based edible coating incorporated with Litsea cubeba essential oil nanoliposomes in salmon preservation.
Foods,
11(11), 1535.
https://doi.org/10.3390/foods11111535
de Azevedo Gomes, H., Da Silva, E. N., do Nascimento, M. R. L., & Fukuma, H. T. (2003). Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food chemistry, 80(3), 433-437.
Dehghan, H., & Roomiani, L. (2020). Antimicrobial activity of nanoclay films enriched with citrus aurantium essential oil against indicator foodborne pathogens in fishery products. Iranian Journal of Nutrition Sciences & Food Technology, 14(4), 103-111. (in Persian)
Devi, K. P., Nisha, S. A., Sakthivel, R., & Pandian, S. K. (2010). Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane.
Journal of ethnopharmacology,
130(1), 107-115.
https://doi.org/10.1016/j.jep.2010.04.025
Emiroğlu, Z. K., Yemiş, G. P., Coşkun, B. K., & Candoğan, K. (2010). Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties.
Meat science,
86(2), 283-288.
https://doi.org/10.1016/j.meatsci.2010.04.016
Erkan, N., Üretener, G., & Alpas, H. (2010). Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). Innovative Food Science & Emerging Technologies, 11(2), 259-264.
Hosseini, S. F., & Gómez-Guillén, M. C. (2018). A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches.
Trends in Food Science & Technology,
79, 125-135.
https://doi.org/10.1016/j.tifs.2018.07.022
Hosseini, S. F., Zandi, M., Rezaei, M., & Farahmandghavi, F. (2013). Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study.
Carbohydrate polymers,
95(1), 50-56.
https://doi.org/10.1016/j.carbpol.2013.02.031
Iannitelli, A., Grande, R., Di Stefano, A., Di Giulio, M., Sozio, P., Bessa, L. J., . . . Cellini, L. (2011). Potential antibacterial activity of carvacrol-loaded poly (DL-lactide-co-glycolide)(PLGA) nanoparticles against microbial biofilm. International Journal of Molecular Sciences, 12(8), 5039-5051.
Jeon, Y.-J., Kamil, J. Y., & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod.
Journal of agricultural and food chemistry,
50(18), 5167-5178.
https://doi.org/10.1021/jf011693l
Jridi, M., Lassoued, I., Nasri, R., Ayadi, M. A., Nasri, M., & Souissi, N. (2014). Characterization and potential use of cuttlefish skin gelatin hydrolysates prepared by different microbial proteases.
BioMed research international,
2014.
https://doi.org/10.1155/2014/461728
Jurjani, S., Qalichi, A., Hedayati Fard, M., & Roomiani, L. (2014). Investigating the chemical changes and sensory characteristics of common carp fish burger during frozen storage at -18°C. Fisheries, 8, 56-43.
Kalteh, S., Alizadeh doughikollaee, E., & Yousef elahi, M. (2015). Effect of edible gelatin coating on the quality of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Journal of Food Science & Technology (2008-8787), 12(48). (in Persian)
Khedri, N., & Roomiani, L. (2019). Effects of zataria multiflora essential oil nanoemulsion on chemical, microbial and sensory properties of silver carp fillets.
Iranian Journal of Nutrition Sciences & Food Technology,
14(3), 63-74.
http://nsft.sbmu.ac.ir/article-1-2647-en.html (in Persian)
Kuley, E., Kuscu, M. M., Durmus, M., & Ucar, Y. (2021). Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria.
LWT,
146, 111433.
https://doi.org/10.1016/j.lwt.2021.111433
Marand, S. A., Almasi, H., Amjadi, S., Alamdari, N. G., & Salmasi, S. (2023). Ixiolirion tataricum mucilage/chitosan based antioxidant films activated by free and nanoliposomal fennel essential oil.
International Journal of Biological Macromolecules,
230, 123119.
https://doi.org/10.1016/j.ijbiomac.2022.123119
Mousavipour, N., Babaei, S., Moghimipour, E., Moosavi-Nasab, M., & Ceylan, Z. (2021). A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil.
LWT,
152, 112387.
https://doi.org/10.1016/j.lwt.2021.112387
Nemati, M., Shabanpour, B., Shabani, A., & Gholizadeh, M. (2009). The effect of cold storage on lipid quality and sensory evaluation of fish burgers made from Carp (Cyprinus carpio) surimi and red meat.
Journal of Gorgan University of Agricultural Sciences and Natural Resources,
16(Special Issue 1-A).
https://www.sid.ir/paper/356373/en (in Persian)
Nowzari, F., Shábanpour, B., & Ojagh, S. M. (2013). Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout.
Food chemistry,
141(3), 1667-1672.
https://doi.org/10.1016/j.foodchem.2013.03.022
Pearson, D. (1997). Laboratory technic in food analysis, Butter Worth. London, UK. 256-270.
Pourashouri, P., Shabanpour, B., Razavi, S. H., Jafari, S. M., Shabani, A., & Aubourg, S. P. (2014). Oxidative stability of spray-dried microencapsulated fish oils with different wall materials.
Journal of aquatic food product technology,
23(6), 567-578.
https://doi.org/10.1080/10498850.2012.738357
Pouryousef, N., Ahmady, M., Shariatifar, N., Jafarian, S., & Shahidi, S.-A. (2022). The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix).
Journal of Food Measurement and Characterization,
16(5), 3935-3945.
https://doi.org/10.1007/s11694-022-01514-y
Poverenov, E., Rutenberg, R., Danino, S., Horev, B., & Rodov, V. (2014). Gelatin-chitosan composite films and edible coatings to enhance the quality of food products: Layer-by-layer vs. blended formulations.
Food and Bioprocess Technology,
7, 3319-3327.
https://doi.org/10.1007/s11947-014-1333-7
Taghizadeh Andevari, G., & Rezaei, M. (2012). Effect of gelatin coatings on chemical, microbial and sensory properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss).
Journal of food science and technology ( Iran),
9(37), 67-76.
http://fsct.modares.ac.ir/article-7-6061-fa.html (in Persian)
Ucar, Y., Özogul, Y., Özogul, F., Durmuş, M., & Köşker, A. R. (2020). Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4±2 C).
Aquaculture International,
28, 851-863.
https://doi.org/10.1007/s10499- 020-00512-5
Wu, Y., Luo, Y., & Wang, Q. (2012). Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method.
LWT-Food Science and Technology,
48(2), 283-290.
https://doi.org/10.1016/j.lwt.2012.03.027
Yao, Y., Ding, D., Shao, H., Peng, Q., & Huang, Y. (2017). Antibacterial activity and physical properties of fish gelatin-chitosan edible films supplemented with D-limonene.
International Journal of Polymer Science,
2017.
https://doi.org/10.1155/2017/1837171
ارسال نظر در مورد این مقاله