اثر آنتی‌اکسیدانی و ضدمیکروبی اسانس برگ نارنج بر ماندگاری قزل‌آلای رنگین‌کمان

استاندارد ملی ایران، 1380. میکروبیولوژی. آیین کاربرد روش­های عمومی آزمایش­های میکروبیولوژی، موسسه استاندارد و تحقیقات صنعتی ایران، شماره 2325.

اسکندری س، حسینی ه، حسینی ا، کسمایی الف، 1392. اثرات ضد اکسیدانی و ضد باکتریایی عصاره جعفری بر فیله ماهی کپور نقره­ای در طول نگهداری در دمای یخچال، نشریه علوم و صنایع غذایی ایران، 2، 172-165.

اعتمادیان ی، شعبان پور ب، صادقی ماهونگ ع، یحیایی م، ودوردیئی خ، 1390. اثر بسته­بندی تحت خلاء بر ویژگی­های شیمیایی، میکروبی و حسی فیله ماهی سفید نگهداری شده در یخ، نشریه علوم و صنایع غذایی ایران، 7، 304-297.

پاس م، رشیدی­پور م، طالعی غ، دوستی ب، 1391. ترکیبات شیمیایی، خاصیت ضد باکتریایی و فعالیت آنتی اکسیدانی اسانس گیاه خوشاریزه (Echinophora cinerea Boiss )، فصلنامه گیاهان دارویی، 2، 74-67.

تقی­زاده اندواری ق، رضایی م، 1391. اثر پوشش ژلاتین همراه با اسانس دارچین بر دوره ماندگاری فیله ماهی قزل­آلای رنگین­کمان (Oncorhynchus mykiss)، مجله علمی شیلات ایران، 1، 24-13.

رشیدی م.، مصلحی شاد م.، زیارتی پ.، قمری ف، 1397. مطالعه اثرات آنتی­اکسیدانی و ضدباکتریایی عصاره اتانولی چای­ترش و علف­چای بر علیه سالمونلا انتریکا، باسیلوس سرئوس، اشرشیا کلی و استافیلوکوکوس اورئوس، نشریه پژوهش­های صنایع غذایی، 3، 45-37.

شعبانپور ب، ذلفقاری م، فلاح­زاده س،  علیپور غ ح، 1390. اثر عصاره آویشن شیرازی بر ماندگاری فیله قزل­آلای رنگین­کمان شور و بسته­بندی شده در خلاء در شرایط یخچال: ارزیابی میکروبی، شیمیایی و خصوصیات حسی، فصلنامه علوم و صنایع غذایی، 33، 11-1.

عدولی ب، راهب س، گلعین ب. 1384. ارقام و پایه­های مرکبات، نشریه ترویجی، واحد رسانه­های ترویجی، سازمان جهاد کشاورزی استان مازندران.

غلامزاده م.، حسنی ا، اسکندری س، حسینی ه، 1392. تعیین زمان ماندگاری فیله ماهی کپور نقره­ای (Hypophthalmichthysmolitrix) تیمار شده با عصاره سیاه دانه (Nigellasativa) در طول دوره نگهداری در یخچال، مجله علمی شیلات ایران، 1، 84-71.

نوری هاشم­آباد ز، حسینی­پور س، اجاق س م، 1392. مقایسه عصاره برگ گیاه گزنه (Urtica diocia)و آنتی اکسیدان BHTبر زمان ماندگاری فیله قزل­آلای رنگین­کمان در شرایط نگهداری سرد، مجله علوم و فنون شیلات، 3، 87-75.

AL-Bulushi IM, Kasapis S, AL-Oufi H and AL-Mamari S, 2005. Evaluating the quality and storage stability of the fish burgers during frozen storage. Journal of Fisheries Science 71: 648-654.

Anwar F, Abdul Qayyum HMA, Ijaz Hussain A and Igbal S, 2010. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil, Grasasy aceites. Internatinal Journal of Fats and Oils 61: 237-43.

AOAC 2002. Official Methods of Analysis of AOAC International (17thed.). MD, Gaithersburg, USA Association of Official Analytical Chemistry.

Arashisara Ş, Hisara O, Kayab M and Yanik T, 2004. Effects of modified atmosphere andvacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97: 209– 214.

Arlington VA, Arashisar S, Hisar O, Kaya M and Yanik T, 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Journal of Food Microbiology 97: 209– 214.

Aubourg SP, Rodriguez A and Gallardo JM, 2005. Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation. European Journal of Lipid Science and Technology 107: 316-323.

Azhdarzadeh F and 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 13: 43-50.

Baghyani Moghadam MH and Eivazi S, 2011. Investigation of factors related to lack of using fish at the recommended amount by WHO in families of Javanrood (western Iran) according to model goal-directed behavior (MGB) in 2006. Journal of Ilam University of Medical Sciences 19: 39-45.

Bremner HA, 2002. Safety and quality issues in fish processing, CRC Press, Denmark 519p.

Dorcas A, John S, Estherlydia Priya I and Priyadrshini S, 2016. Study on the antimicrobial property of bitter orange (Citrus aurantium L.) Peel powder and developing recipes using the powder. International Journal of Home Science 2: 125-131.

Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A and Savvaidis IN, 2010. Combined effects of salting, oregano oiland vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol 27: 115-21.

Frassinetti S, Caltavuturo L, Cini M and Della Croce CM, 2016. Antibacterial and Antioxidant Activity of Essential Oils from Citrus spp. Journal of Essential Oil Research 23: 26-31.

Ghaderi Ghahfarokhi M, Sadeghi Mahoonak AR, Alami M, Azizi MH and Ghorbani M, 2012. Study on antioxidant activities of phenolic extracts from fruit of a variety of Iranian acorn (Q. castaneifolia var astaneifolia). Journal of food Science and Technology 35: 28-35.

Gimenez B, Roncales P and Beltran JA, 2002. Modified atmosphere packaging of filleted Rainbow Trout. Journal of the Science of Food and Agriculture 84: 1154–1159.

Karacam H and Boran M, 1996. Quality changes in frozen whole and gutted anchovies during storage at -18°C. International Journal of Food Science and Technology 31: 527-531.

Kathleen Mahan L, Raymond JL and Escott-Stump S, 2011. Krause's food and the nutrition care process. Elsevier Saunders 377: 756-758.

Khanipour AA, Fathi S, and Fahim Dejban Y, 2013. Chemical indicators of spoilage and shelf-life of the consolidated burgers (Kilka–Silver carp) during cold storage at -18°C. Iranian Scientific Fisheries Journal 22: 41-49.

Khezri Ahmadabad M, Rezaei M, Ojagh SM and Babakhani Lashkan A, 2012. The increase of shelf - life of frozen Kilka (Clupeonellacultriventiris) using natural antioxidants, Journal Utilization and Cultivation of Aquatics 1: 27-40.

Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG 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.

Lee SJ, Umano K, Shibamoto T and Lee KG, 2005. Identification of volatitle components in basil (Ocimum basilicum L.) and thyme leaves (Thymusvulgaris L.) and their antioxidant properties. Journal Food Chemistry 91:131-7.

Lindsay RC, 1991. Flavour of fish, Procceding of the 8^th World Congress of Food Science and Technology, 29th September–4October, Toronto, Canada.

Lugasia A, Losadab V, Hovari J, Lebovicsa V, Jakoczic 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: 930-6.

Mahmoudzadh BSM, Yamazaki K, Miyashita K, Shin IS and Suzuki T, 2006. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Journal of Food Chemistry 99: 656–662.

Marxen K, Heinrich Vanselow K, Lippemeier S, Hintze R, Ruser A and Hansen U, 2009. Determination of DPPH Radical Oxidation Caused by Methanolic Extracts of Some Microalgal Species by Linear Regression Analysis of Spectrophotometric Measurements. Sensors 7: 2080- 2095.

Medina I, Satue-Gracia MT, German B and Frankrl EN, 1999. Comparison of natural polyphenols antioxidant from extra virgin olive oil with syntheticin tuna lipids during thermal oxidation. Juornal of Agricaltural and Food Chmistry 50: 7720-7725.

Melton SL, 1983. Methodology for following lipid oxidation in muscle foods. Food Technology 8:105-111.

Moraes, TM, Kushima, H, Moleiro, F.C., Santos, RC, Machado Rocha, LR, Marques, MO, Vilegas, W and Hiruma-Lima CA, 2009. Effects of limoneneand essential oil from (Citrus aurantium) on gastricmucosa: Role of prostaglandins and gastric mucus secretion. International Jpurnal of Biological Chemistry 180: 499–505.

Mukundan MK, Antony PD and Nair MR, 1986. A review on autolysis in fish. Journal Fisheries Research 4: 259-269.

Ojagh SM, Rezaei M, Razavi SH and Hosseini S, 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120: 193-198.

Ozogul, Y and Ucar Y, 2013. The effects of natural extracts on the quality changes of frozen chub mackerel [Scomber japonicas] burgers. Food and Bioprocess Technology 6:1550-1560.

Ozpolat E and Duman M, 2016. Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C. Food Science and Technology 37:148-152.

Parashideh N, Alizadeh Doughikollaee E and Mohammadi M, 2015. Effect of icing time on the quality of shrimp (Litopenaeus vannamei). Journal of Food Science and Technology 48: 1-12.

Pearson D, 1997. Laboratory technic in food analysis, Butter Worth. London, UK, pp. 256-270.

Pezeshk S, Rezaei M, Rashedi H and Hosseini H, 2012. Investigation of antibacterial and antioxidant activity of turmeric extract (Curcuma Longa) on rainbow trout (Oncorhynchusmykiss) in vitro. Journal of Food Science and Technology 35: 77-87 [In Persian].

Rezaei M and Hosseini SF, 2008. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of Food science 73:93-96.

Sallam KI and Samejima K, 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebenson Wiss Technology 37: 865-71.

Siskos L, Zotos A, Melidou S and Tsikritzi R, 2007. The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Journal of Food Science 101:458-464.

Sonbol F, Ibrahim SM and Mohamed BM, 1992. Antimicrobial activity of oil of bitter orange. Journal PHarmaceutical Sciences 9:107–109.

Sousa JA, Romalde JL, Ledo A, Eiras JC, Barja JL and Toranzo AE, 1996. Health status of two salmonid aquaculture facilities in North Portugal: characterization of the bacterial and viral pathogens causing notificable diseases. Journal of Fish Disease 19: 83-89.

Yilmaz M, Ceylan ZG, Kocaman M, Kaya M and Yilmaz H, 2009. The effect of vacuum and modified atmosphere packaging on growth of Listeria in rainbow trout (Oncorhynchus mykiss) fillets. Journal Muscle Foods 20: 465– 477.