[1] Mousavi Nasab M, Mesbahi GH, Maghsodi L. Investigation of the cryoprotective effect of pectin on frozen surimi. J. Sci. Tech. Agri. Natu. Resou. 2009; 12(4): 221-229. [Persian]
[2]Azadian M, Moosavi-Nasab M, Yousefi AR. Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters. Iran. Sci. Fish. J. 2011; 20 (3):1-10. [Persian]
[3] Mousavinasab M, Mousavinasab SS, Abedi A, Haghighimanesh S, Khalesi H, Abbasfard A. Production of value-added seafood. 18th National Congress on Food Technology. 2008; 15-16 Oct, Mashhad, Iran. [Persian]
[4] FAO (Food and Agriculture Organization). 2016.Globefish highlights (3rd issue); Rome, Italy,72 pp.
[5] Mizani M. Assessment of Factors Affecting Surimi's Rheological Characteristics. J. Food. Tech. Nut. 2004; 2(1): 23-35. [Persian]
[6] Fazli H, Zhang CI, Hay DE, Lee CW, Janbaz AA, Bourani SS. Population dynamics and stock assessment of common kilka (Clupeonella cultriventris caspia) in Iranian water. . Iran. J. Fish. Sci. 2007; 7: 47-70.
[7] Rezaei M, Sahari MA, Moeini S. Quality Assessment of Lipid in Anchovy Kilka (Clupeonella engrauliformis) During Frozen Storage at Different Temperature Rates. J. Sci. Tech. Agri. Natu. Resou. 2007; 10(4): 435-445. [Persian]
[8] Dehbandi A, Motallebi A A, Razavilar V, Pourgholam R.Effect of nicin z on some of spoilage chemical and bacterial properties in surimi of kilka (Clupeonella cultriventris caspia ) stored in 4°C. Iran. Sci. Fish. J. 2014; 23 (3):41-55. [Persian]
[9] Iran Fisheries Organization. Statistical yearbook. Budget and planning deputy. Tehran. 1396; pp 64. [Persian]
[10] Moosavi Nasab M, Alli I, Ismail AA, Ngadi MO. Protein structural changes during preparation and storage of surimi. J. Food. Sci. 2005; 70(7): 448-453.
[11] Majumdar RK, Saha A, Dhar B, Maurya PK, Roy D, Shitole S, Balange AK. Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (Pangasianodon hypophthalmus) surimi. J. Food. Sci. Tech. 2015; 52(12): 7994-8003.
[12] Viji P, Binsi PK, Visnuvinayagam S, Bindu J, Ravishankar CN, Gopal TKS. Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel. J. Food. Sci. Tech. 2015; 52(10): 6278-6289.
[13] Jeyakumari A, Ninan G, Joshy CG, Parvathy U, Zynudheen AA, Lalitha KV. Effect of chitosan on shelf life of restructured fish products from pangasius (Angasianodon hypophthalmus) surimi during chilled storage. J. Food. Sci. Tech. 2016; 53(4): 2099-2107.
[14] Viji P, Venkateshwarlu G, Ravishankar CN, Srinivasa Gopal TK. Role of plant extracts as natural additives in fish and fish products-A Review. Fishery Tech. 2017; 54: 145-154
[15]Etemadi H, Rezaei M, Abedian Kenari A.A.M.Antibacterial and antioxidant potential of rosemary extract (rosmarinus officinalis) on shelf life extension of rainbow trout (oncorhynchus mykiss). Iran. J. Food. Sci & Tech. 2009; 5(4):67-77. [Persian]
[16] Pezeshk S, Rezaei M, Hosseini H.Antibacterial and antioxidant activities of shallot extract (Allium ascalonicum) on rainbow trout (Oncorhynchus mykiss) during chilled. Iran. J. Nut. Sci & Food. Tech. 2011; 6(2): 11-19. [Persian]
[17] Shabanpoor B, Zolfaghari M, Falahzadeh S, Alipoor GHH. Effect of extract of zararia multiflora boiss. On shelf-life of salted vacuum packaged rainbow trout fillet (oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments. Iran. J. Food. Sci & Tech. 2012; 8(33):1-11. [Persian]
[18] Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food. Microb. 2009; 26(5): 475-482.
[19]Shi C, Cui J, Yin X, Luo Y, Zhou Z. Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control. 2014; 40:134-139.
[20] Farjami B, Hosseini SV. Effect of thyme extract on the chemical quality of raw surimi produced from Common carp (Cyprinus carpio) during refrigerator storage. J. Fisheries. 2015; 68(3): 447-456. [Persian]
[21]Ghani A, Nemati SH, Azizi M, Saharkhiz MJ, Farsi M. The Study of extract biochemical variations content some of spearmint (Mentha spicata L.) population. 2014; 27(4): 433-443. [Persian]
[22] Kanatt SR, Chander R, Sharma A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food. Chem. 2007; 100(2): 451-458.
[23] Zare Dehabadi S, Asrar Z, Mehrabani M. Biochemical changes in terpenoid compounds of Mentha spicata essential oils in response to excess zinc supply. Iran.J.Plant.Bio. 2010; 2(3): 25-34.
[24]Abbaszadeh B, Aliabadi Farahani H, Valadabadi SA, Moaveni P. Investigation of variations of the morphological values and flowering shoot yield in different mint species at Iran. J.Horti. Forest. 2009; 1(7): 109-112.
[25] Lee CM. Surimi: Science and Technology.In: Francis, F.J. (ed), Wiley Encyclopedia of Food Science and Technology, John Wiley & Sons, New York. 1999; 2229-2239.
[26]Egan H, Kirk RS, Sawyer R. Pearson’s chemical analysis of food, 9th Edition Longman Scientific and Technica, 1997; pp: 609-634.
[27]Namulema A, Muyonga JH, Kaaya AN. Quality deterioration in frozen Nile perch (Lates niloticus) stored at -13 and -27°C. Food. Research. Int. 1999; 32: 151-156.
[28]Jeon Y J, Kamil J Y, Shahidi F. Chitosan as an edible invisible film for quality preservation of herring and atlantic cod. J.Agri. Food. Chem. 2002; 50: 5167-78.
[29] Hernández MD, López MB, Álvarez A, Ferrandini E, García García B, Garrido MD. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food. Chem. 2009 114: 237–245.
[30] Arashisar S, Hisar O, Kaya M, Yanik T. Effect of modified atmosphere and vacuum packaging on microbioligical and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Inter.J. Food Microb.2004; 97(2): 209-14.
[31] Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 2007; 18: 566–575.
[32] Yildiz M, Sener E, Gun H. Effect of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus mykiss) fed a diet containing different levels of DL a-tocopherol acetate. Turk. J. Vet. Anim. Sci. 2006; 30 (1): 143-150.
[33] Jebelli Javan A, Ahmadi Hamedani M, Bayan M, Keykhosravy K, Abdollahi Z, Kanani M. Antioxidant and antimicrobial effects of different mints, the most widely used in Caspian Sea areas, Iran. J. Vet. Lab. Re. 2014; 6: 93-102.
[34] Kumaraguruparan R, Mohan KC, Abraham SK, Nagini S. Attenuation of N-methyl-N′-nitro-N-nitrosoguanidine induced genotoxicity and oxidative stress by tomato and garlic combination. Life. Sci. 2005; 76(19): 2247-2255.
[35] Kumolu-Johnson CA, Ndimele PE. The antioxidative and antifungal effects of fresh garlic on the shelf-life of Hot Smoked Catfish (Clarias gariepinus, Burchell, 1822). World. App. Sci. J. 2011; 13(7):1628-1634.
[36] Bensid A, Ucar Y, Bendeddouche B, Ozogul F. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food. Chem. 2014; 145: 681–686.
[37] Connell JJ (Eds.). Methods of assessing and selecting for quality. In Control of fish quality, (3rd ed). Oxford: Fishing News Books; 1990; pp.122–150.
[38] Gomes HA, Silva E N, Nascimento MRL, Fukuma HT. Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food. Chem.2003; 8: 433–437.
[39]Erkan N, Ozden O, Inugur M. The effects of modified atmosphere and vacuum packaging on quality of chub mackerel. Int. J. Food. Sci. Tech. 2007; 42: 1297–1304.
[40]Huss H H. Quality and quality changes in fresh fish. Rome: Food and Agriculture Organisation (FAO) of the United Nations. 1995.
[41]EU/EC. Amending regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. In: COMMUNITIES, T. C. O. T. E. (ed.) 1022/2008. Official journal of the European :union:.
[42] Raeisi S, Sharifi-Rad M, Shaban-Pour B, Ojagh M, Alishahi A. Antioxidant and antibacterial effects of Nigella Sativa L. seed and Echinophora Platyloba Dc. leaf extracts on rainbow trout (Oncorhynchus Mykiss) fillets during refrigeration storage. Int.J. Bio. Phar. Allied. Sci. 2015; 4(5): 3101-3114.
[43] Rezaian H, Hosseini V, Anoosheh N, Farjami B. Effect of green tea extract on chemical and microbial quality of surimi prepared from silver carp (Hypophthalmichthys molitrix). JAPU. 2015; 4(1): 109-119. [Persian]
[44] Zargar M, Yeganeh S, Razavi SH, Ojagh SM. Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature. Iran. J. Food. Sci & Tech. 2014; 11(44):71-81. [Persian]
[45] Suvanich V, Jahncke ML, Marshall DL. Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. J. Food. Sci. 2000; 65(1): 24-29.
[46] ICMSF “International Commission on Microbiological Specification for Foods”. Microor ganisms in foods. 2. Sampling for microbiological analysis: principles and specific applications (2nd ed.). Buffalo, NY: University of Toronto Press. 1986.
[47] Seladji M, Belmekki N, Bekhechi C, Bendimerad N. Antioxidant and antimicrobial activity of aqueous and methanolic extracts of Mentha rotundifolia L. from Algeria. Int. J. Pharm. Sci. Rev. Res. 2014; 26(1): 228-234.
[48] Shahidi F, Wanasundara P.K.J.P.D. Phenolic antioxidant. Crit. Rev. Food. Sci. Nut. 1992; 32:67-103.
[49] Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN.Combined effects of salting, Oregano oil and vacuum-packaging on the Shelf Life of refrigerated trout fillets. Food. Microb. 2010 ; 27(1): 115-121.
[50] Kumudavally KV, Phanindrakumar HS, Tabassum A, Radhakrishna K, Bawa AS. Green tea-A potential preservative for extending the shelf life of freash mutton at ambient temperature (25 ± 2 °C). Food. Chem. 2008; 107: 426-433.