تاثیر سرخ شدن در روغن های گیاهی شامل روغن زیتون، روغن ذرت و روغن هسته انگور بر پروفایل اسید چرب، اکسیداسیون چربی و خواص حسی فیله ماهی آمور در مقایسه با ماهی خام

اصغر زاده ا، 1384، تغییرات کیفیت پروتئین و چربی گوشت چرخ شده شسته و نشسته ماهی فیتوفاگ در زمان نگهداری به حالت منجمد. پایان نامه کارشناسی ارشد، دانشگاه گرگان، 68 ص.

باباخانی آ، رضایی م، حسینی ه، بهرامی فر ن، 1389، تاثیر روش­های پخت بر ترکیبات بدن و اسیدهای چرب عضله ماهی سفید دریای خزر ((Rutillus frisii kutum. مجله علوم و فنون دریایی، دوره 9، 39-50.

رضوی شیرازی ح، 1380، تکنولوژی فراوره­های دریایی- علم فرآوری (2). انتشارات نقش مهر،292 ص.

رضوی شیرازی ح، 1386، اصول نگهداری و عمل­آوری فرآورده­های دریایی. انتشارات پارس نگار، 325 ص.

فاطمی ح، 1391، شیمی مواد غذایی، انتشارات شرکت سهامی انتشار.480 ص.

قیومی جونیانی ا، خوشخو ژ، مطلبی ع، مرادی ی، 1390، تاثیر روش های مختلف پخت بر ترکیب اسیدهای چرب فیله ماهی تیلاپیا (Oreochromis niloticus)، مجله علمی شیلات ایران، شماره 2، 108-97.

Al-Saghir S, Thurner K, Wagner KH, Frisch G, Luf W and Razzazi- Fazeli E, 2004. Effects of different cooking procedure on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). Journal of Agricultural and Food Chemistry 52: 5290-5296.

AOA. 2002. Official Methods of Analysis. 13th edn. Washington DC, USA, 1094.

Ansorena D, Guembe A, Mendizabal T and Astiasaran I, 2010. Effect of fish and oil nature on frying process and nutritional product quality. International Journal of Food Science and Technology 75:62-67.

Aubourg S, Gallardo JM and Medina I, 1997. Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil. International Journal of Food Science and Technology 32: 427-431.

Belitz HD and Grosch W, 1999. Lipids. In Food Chemistry. Springer Verlag, Heidelberg, Germany, 184-185.

Ben-Gigirey B, De Sousa JM, Villa TG and Barros-velazqez J, 1999. Chmical changes and visual appearance of albacore tuna as relate to frozen storage. Journal of Food Science 64: 20-24.

Bognar A, 1998. Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceites 49: 250-260.

Delfieh P, Rezaei M, Hosseini H, Vali Hosseini S, Zohrehbakhsh E and Regenstein JM, 2013. Effects of cooking methods on proximate composition and fatty acids profile of Indian white prawn (Fenneropenaeus indicus). Journal of Aquatic Food Product Technology 22: 353-360.

Ersoy B, Yanar Y, Kucukgulmez A and Celik M, 2006. Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785). Food Chemistry 99: 748-751.

Fehily AM, Pickering JE, Yarnell JWG and Elwood PC, 1994. Dietary indices of atherogenicity and thrombogenicity and ischaemic heart disease risk: the caerphilly prospective study. BritishJournal of Nutrition 71: 249-251.

Filho MMR, Ramos MIL, Hiane PA and Souza EMTD, 2010. Nutritional value of seven freshwater fish species from the Brazilian pantanal. Journal of the American Oil Chemists’ Society 87: 1461–1467.

Folch J, Lees M and Sloane-Stanley GH, 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biochemistry and Physiology 226: 497-509.

Gall KL, Otwell WS, Koburger JA and Appledorf H, 1983. Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets. Journal of Food Science 48: 1068-1073.

García-Arias MT, Álvarez Pontes E, García-Linares MC, García- Fernández MC and Sánchez-Muniz FJ, 2003. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid composition. Food Chemistry 83: 349-356.

Gladyshev MI, Sushchik NN, Gubaneko GA, Demirchieva SM and Kalachova GS, 2006. Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Onchorhynchus gorbuscha). Food Chemistry 96: 446-451.

Gokoglu N, Yerlikaya P and Cengiz E, 2004. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemistry 84: 19-22.

Hosseini H, Mahmoudzadeh M, Rezaei M, Mahmoudzadeh L, Khaksar R, Khosroshahi NK and Babakhani, A, 2014. Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chemistry 148: 86-91.

Kalogeropoulos N, Andrikopoulos NK and Hassapidou M, 2004. Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil. Journal of the Science of Food and Agriculture 84: 1750-1758.

Karacam H, Kutlu S and Kose S, 2002. Effect of salt concentrations and shelf life of brined anchovies. International Journal of Food Science and Technology 37: 19-28.

Kunert-Kirchhoff J and Baltes W, 1990. Model reactions on rost aroma formation. Volatile reaction products from the reaction of phenylalanine with 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (Furaneol) by cooking in a laboratory autoclave.Zeitschrift fur Lebensmittel Untersuchung and Forschung 190: 14-16.

Larsen R, Eilertsen KE and Elvevoll EO, 2011. Health benefits of marine Foods and ingredients. Biotechnology Advances 29: 508–518.

Larsen D, Quek SY and Eyres L, 2010. Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha). Food Chemistry 119: 785-790.

Lubis Z and Buckle K, 1990. Rancidity and lipid oxidation of dried-salted sardines. International Journal of Food Science and Technology 25: 295-303.

Marques A, Teixeira B, Barrento S, Anacleto P, Carvalho ML and Nunes ML, 2010. Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications. Journal of Food Composition and Analysis 23: 230-237.

Maruf F, Ledward D, Neale R and Poulter R, 1990. Chemical and nutritional quality of Indonesian dried-salted mackerel (Rastrelliger kanagurta). International journal of Food Science and Technology 25: 66-77.

Medina I, Sacchi R and Aubourg SP, 1995. A 13C‐NMR study of lipid alterations during fish canning: Effect of filling medium. Journal of the Science of Food and Agriculture 69: 445-450.

Moradi Y, Bakar J, Motalebi AA, Syed Muhamad SH and Che Man Y, 2011. A review on fish lipid: composition and changes during cooking methods. Journal of Aquatic Food Product Technology 20: 379-390.

Moradi Y, Bakar J, Syed Muhamad SH and Che Man Y, 2009. Moisture, fat content and fatty acid composition in breaded and non-breaded deep-fried black pomfret (Parastromateus niger) fillets. International Food Research Journal 16: 225-231.

Neff MR, Braekevelt SP, Braekevelt E and Arts MT, 2014.  Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry 164: 544- 550.

Nikoo M, Rahimabadi EZ and Salehifar E, 2010. Effects of frying-chilling-reheating on the lipid content and fatty acid composition of cultured sturgeon (Huso huso, Beluga) fillets. Journal of Aquatic Food Product Technology 19: 120-129.

Pérez-Palacios T, Petisca C, Henriques R and Ferreira IMPLVO, 2013. Impact of cooking and handling conditions on furanic compounds in breaded fish products. Food and Chemical Toxicology 55: 222-228.

Pokorny´, J. 1981. Browning from lipid-protein interactions. Progress in Food Nutrition and Science 5: 421-428.

Portarena S, Farinelli D, Lauteri M, Famiani F, Esti M and Brugnoli E, 2015. Stable isotope and fatty acid compositions of monovarietal olive oils: Implications of ripening stage and climate effects as determinants in traceability studies. Food Control 57: 129-135.

Reddy KJ, Jayathilakan K and Pandey MC, 2015. Olive oil as functional component in meat and meat products: a review. Journal of Food Science and Technology 52: 1-9.

Resurreccion AVA, 1994. Cookery in muscle food. In: Muscle foods, meat, poultry and seafood technology. (Ed. Donald M. Kinsman., Anthony W. Kotula and Burdette C. Breidenstein). Chapman and Hall, New York, USA. 406-430.

Rodríguez A, Carriles N, Cruz JM and Aubourg SP, 2008. Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (− 1.5 ºC). LWT-Food Science and Technology 41: 1726-1732.

Rosa R, Bandarra NM and Nunes ML, 2007. Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): a positive criterion for the future development of the European production of Siluroidei. International Journal of Food Science and Technology 42: 342-351.

Santos-Silva J, Bessa RJB and Santos-Silva F, 2002. Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livestock Production Science 77: 187-194.

Santos-Silva J, Bessa RJB and Santos-Silva F, 2002. Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livestock Production Science 77: 187-194.

Sarotra P, Sharma G, Kansal S, Negi AK, Aggarwal R, Sandhir R and Agnihotri N, 2010. Chemopreventive effect of different ratios of fish oil and corn oil in experimental colon carcinogenesis. Lipids 45: 785-798.

Sioen I, Haak L, Raes K, Hermans C, De Henauw S, De Smet S and Van Camp J, 2006. Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98: 609-617.

Siripatrawan U and Noipha S, 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food hydrocolloids 27: 102-108.

Sisakhtnezhad S, Sheikhol-Islami A, Kiani A, Mohammadi B, Darzi-Ramandi M, Parvin N and Bahrami G, 2008. Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying. Journal of Medical Sciences 12: 343-357.

Su X and Babb JR, 2007. The effect of cooking process on the total lipid and n-3 LC-PUFA content of Australian Bass Strait Scallops, Pectenfumatus. Asian Pacific Journal Clinical Nutrition16: 407-411.

Tarley CRT, Visentainer JV, Matsushita M and de Souza NE, 2004. Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce. Food Chemistry 88: 1-6.

Testi S, Bonaldo A, Gatta PP and Badiani A, 2006. Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry 98: 104-111.

Turan H, Sönmez G and Kaya Y, 2007. Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea. Journal of Fisheries Sciences 1: 97-103.

Türkkan AU, Cakli S and Kilinc B, 2008. Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing 86: 163-166.

Uran H and Gokoglu N, 2014. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). Journal of Food Science and Technology 51: 722-728.

Ulbricht TLV and Southgate DAT, 1991. Coronary heart disease: seven dietary factors. The Lancet, 338(8773): 985-992.

Varela G, 1988. Current facts about the frying of food. Frying of food. Principles, changes, new approaches. Chichester: Ellis Horwood.

Vlieg P and Body DR, 1988. Lipid contents and fatty acid composition of some New Zealand freshwater finfish and marine finfish, shellfish, and roes. New Zealand Journal of Marine and Freshwater Research 22: 151-162.

Weber J, Bochi VC, Ribeiro CP, Victório ADM and Emanuelli T, 2008. Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry 106: 140-146.

WHO, 2003. Diet, nutrition and the prevention of chronic disease. Report of a joint WHO/FAO expert consultation. WHO technical report series 916, WHO. Geneva.

Woyewoda AD, Shaw SJ, Ke PJ and Burns BG, 1986. Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fish and Aquatic Science. 1448.

Yanar Y, Kucukgulmez A, Ersoy B and Celik M, 2007. Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets. Journal of Muscle Foods18: 88-94.

Zuraini A, Somchit MN, Solihah MH, Goh YM, Arifah AK, Zakaria MS, ... and Jais AM, 2006. Fatty acid and amino acid composition of three local Malaysian Channa spp. fish. Food Chemistry 97: 674-678.