Subject Areas :
سید محمد میری
1
(
گروه تکثیر و پرورش آبزیان، دانشکده تحصیلات تکمیلی، واحد قائم‌شهر، دانشگاه آزاد اسلامی، قائم شهر، ایران.
)
مسعود هدایتی فرد
2
(
گروه فرآوری مجصولات شیلاتی، دانشکده کشاورزی و منابع طبیعی، واحد قائم شهر، دانشگاه آزاد اسلامی، قائم شهر، مازندران، ایران.
)
Keywords:
Abstract :
1.زکیپور رحیمآبادی، ا.، بکر، ج. 1390. تاثیر چهار شیوه طبخ (مایکرویو، کباب کردن، بخارپز و سرخ کردن) روی اکسیداسیون چربی و ترکیب اسیدهای چرب در ماهی شیر، مجله علوم و صنایع غذایی، 8 (31): 53-61.
2. قیومیجونیانی، ا.، خوشخو، ژ.، مطلبی، ع.، مرادی، ی. 1390. تاثیر روشهای مختلف پخت بر ترکیب اسیدهای چرب فیله ماهی تیلاپیا (Oreochromis niloticus)، مجله علمی شیلات ایران، 20 (2) : 97-108.
3. معینی، س.، رفیعی طاری، م.، قزوینی، پ.، جلیلی، س. 1391. بررسی تغییرات اسیدهای چرب ماهی کپور نقرهای نمکسودشده و تعیین زمان ماندگاری آن در شرایط محیطی، نشریه شیلات (منابع طبیعی ایران سابق)، 65 (4): 429-438.
4. هدایتیفرد، م. 1394. تغییرات شاخص‌های حسی، شیمیایی، بار‌‌میکروبی و ترکیب اسیدهای چرب بافت ماهی کپور نقرهای (Hypophthalmichthys molitrix) تحت فرآیند خشک کردن حرارتی و نگهداری تحت خلاء در °C 4، مجله علمی شیلات ایران، 24 (4): 127-143.
5. Ackman, R.G., McLeod, C., Misra, K.K. and Rakshit, S. 2002. Lipids and Fatty acids of Five Freshwater Food Fish of India, Journal of Food Lipid, 9(2): 127–145.
6. Afkhami, M., Mokhlesi, A., Darvish Bastami, K., Khoshnood, Kh., Eshaghi, N. and Ehsanpour, M. 2011. Survey of some chemical Compositions and Fatty Acids in Cultured Common Carp (Cyprinus carpio) and Grass Carp (Ctenopharyngodon idella), Noshahr, Iran. World Journal of Fish and Marine Sciences 3 (6): 533-538.
7.Al-Saghir, S1., Thurner, K., Wagner, KH., Frisch, G., Luf, W., Razzazi-Fazeli, E., Elmadfa, I. 2004. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar), Journal of Agricultural and Food Chemistry, 11; 52(16): 5290-6.
8.Arts, M. T., Ackman, R. G. and Holub, B. j. 2001. Essential fatty acids in aquatic ecosystems: a crucial link between diet and human health and evolution. Canadian Journal of Fisheries and Aquatic Sciences, 58: 122-137.
9. Asghari, L., Zeynali, F. and Sahari, M.A., 2013. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals, Journal of Applied Ichthyology, 29(4): 847–853.
10. Boudhrioua, N., Djendoubi, N., Bellagha, S and Kechaou, N. 2009. Study of moisture and salt transfers during salting of sardine fillets, Journal of Food Engineering, 94: 83–89.
11. Castro-González, I., Maafs-Rodríguez, A.G., and Pérez-Gil Romo, F., 2015. Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet, Journal of Food Science and Technology, 52(7): 4196–4205.
12. Chantachum, S., Benjakul, S. and Sriwirat, N., 2000. Separation and quality of fish oil from precooked and non-precooked tuna heads. Food Chemistry, 69: 289-294.
13. Connell, JJ., 2002. Quality control in fish industry. Torry Advisory Note, No. 58.
14. Doe, P.E., 1998. Fish Drying and Smoking: Production and Quality. New York, NY: Taylor & Francis.
15. Domiszewski, Z., Bienkiewicz, G. and Plust D., 2011. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus), Acta Scientiarum Polonorum Technologia Alimentaria, 10(3): 359-373.
16. Fuentes, A., Fernandez-Segovia, I., Serra, J.A. and Barat, J.M. 2007. Influence of the presence of skin on the salting kinetics of European Sea Bass. Food Science and Technology International, 13(3): 199–205.
17. Garcı́a -Arias MT, Alvarez-Pontes E, Garcı́a-Linares MC, Garcı́a-Fernandez MC, Sanchez-Muniz FJ., 2003. Grilling of sardines fillets: Effects of frozen and thawed modality on their protein quality. LWT- Food Science and Technology, 36: 763–769.
18. Gladyshev, M. I., Sushchik, N. N., Gubanenko, G. A., Demirchieva, S. M. and Kalachova, G. S. 2006. Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha). Food Chemistry, 96(3): 446-451.
19. Gladyshev M.I., Sushchik N.N., Gubanenko G.A., Makhutova O.N., Kalachova G.S., Rechkina E.A., Malyshevskaya K.K., 2014. Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander. Czech Journal of Food Sciences, 32: 226–231.
20. 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.
21. Guillén M. D., Ruiz A., and Cabo, N., 2004. Study of the oxidative stability of salted and unsalted salmon fillets by H nuclear magnetic resonance. Food Chemistry, 86: 297–304.
22. Hedayatifard, M., 2003. Fish and Shrimp Processing Technology, Persia Fisheries Industries Co, PFICO, Tehran, 120p.
23. Hedayatifard, M., 2009. Comparative Study of Fatty Acid Composition of Golden Mullet Fillet and Roe Oils (Liza aurata Risso, 1810), Asian Journal of Animal and Veterinary Advances, 4: 209-213.
24.Hedayatifard, M. and Moeini, S., 2007. Loss of Omega-3 fatty acids of Sturgeon Acipenser stellatus During cold storage. International Journal of Agriculture and Biology. 9: 598–601.
25. Hedayatifard, M. and Jamali, Z., 2008. Evaluation of omega-3 fatty acid composition in Caspian Sea pike perch (Sander lucioperca L.). International Journal of Agriculture and Biology 10: 235-237.
26. Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar, R., Khosroshahi, N. K. 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.
27. Ingemansson, T.; Pettersson, A. and Kaufmann, P., 1993. Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss). Journal of Food Science. 58(3): 513-517.
28. Kirk, RS. and Sawyer, R., 1991. Pearson’s Chemical Analysis of Foods. (9th Ed.) Longman Scientific and Technical. Harlow, Essex, UK.
29. Lakshmanan, P. T. 2000. Fish spoilage and quality assessment. In T.S.G. Iyer, M.K. Kandoran, Mary Thomas, & P.T. Mathew (Eds.), Quality assurance in seafood processing (pp. 26–40). Cochin: Society Fisher Techno (India).
30. 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.
31. Nishimoto, J., I. K. Suwetja, and H. Miki. 1985. Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of the Faculty of Fisheries Kagoshima University. 34(1): 89-69
32. Nordoy, A., Marchioli, R. and Arnesen, H., 2001. N-3 polyunsaturated fatty acids and cardiovascular diseases. Lipids 36: 127-129.
33. Özogul Y., Özyurt, G., Özogul, F., Kuley, E. and Polat, A., 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods; Food Chemistry, 92: 745-751.
34.Şengör, G.F.U., Alakavuk, D.U., and Tosun, Y., 2013. Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar), Journal of Aquatic Food Product Technology, 22: 160-167.
35. Sion, L., Haak, L., Raes, K., Hermans, C., Henauw, S. D., Smet, S. D., and Camp, J. V. 2006. Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon, Food Chemistry, 98: 609-617.
36. Sobukola, O.P., and Olatunde, S.O. 2011. Effect of salting techniques on salt uptake and drying kinetics of African catfish (Clarias gariepinus ). Food and Bioproducts Processing. 89: 170–177.
37. Stansby , M.E., 1990. Fish oils in nutrition. (1st Ed). AVI. Van Nostrand Reinhold, NY. USA. 313p.
38. Torrejon, C., Jung, U.J. and Deckelbaum, R.J., 2007. N-3 fatty acids and cardiovascular disease: Actions and molecular mechanisms. Prostaglandins, Leukotrienes & Essential Fatty Acids, 77: 319-26.
