kit-text-size-adjust: auto; -webkit-te1. Adeli, A., and Baghaei, F. 2013. Production and Supply of Rainbow Trout in
Iran and the World. Journal of Fish and Marine Sciences. 5: 335-341.
2. AOAC, 1990. In: Helrich k (ed) Official methods of analysis. Association of
Official Analytical Chemists, 15th edn.Atlington, VA, USA (Method code
981.12: pH)
3. Baghalian, K., Ziai, S.A., Naghavi, M.R., Naghdi Badi, H., and Khalighi, A.
2005. Evaluation of allicin content and botanical traits inIranian garlic (Allium
sativum) ecotypes. Journal of Scientia Horticulturae. 103: 155-166.
4. Bakri, I.M., and Douglas, C.W. 2005. Inhibitory effect of garlic extract on oral
bacteria. Arch Oral biology. 50: 645-51.
5. Bledsoe, G.E., Bledsoe, C.D., and Rasco, B. 2003. Caviar and fish roe products.
Journal of Critical Reviews in Food Science and Nutrition. 43: 317-356.
6. Chiba, A., Hamaguchi, M., Kosaka, M., Tokuno, T., Asai, T., and Chichibu, S.
1991. Quality evaluation of fish meat by Phosphorus-nuclear magnetic
resonance. Journal of food Science, 56: 660-664.
7. Etemadi, H., Rezaei, M., and Abedian, A. 2008. Antibacterial and antioxidant
potential of rosemary extract (Rosmarinus officinalis) on the shelf life extension
of rainbow trout (Oncorhynchus mykiss). Journal of food science and
technology. 5: 67-77.
8. Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., and Chi, Y. 2009. Effects of
chitosan coating on quality and shelf life of silver carp during frozen storage.
Journal of Food Chemistry. 115: 66-70.
9. Formanek, Z., Lynch, A., Galvin, K., Farkas, J., and Kerry, J.P. 2003.
Combined effects of irradiation and the use of natural antioxidant on the shelf
life stability of overwrapped minced beef. Journal of meat science. 63: 433-440.
10.Goulas, A.E., and Kontominas, M.G. 2005. Effect of salting and smoking
method on the keeping quality of chub mackerel (Scomber japonicus)
biochemical and sensory attributes. Journal of Food Chemistry. 93: 511-520.
11.Inanli, A., Coban, O., and Dartay, M. 2010. The chemical and sensorial changes
in rainbow trout caviar salted in different ratios during storage. Journal of Fish
Science. 76: 879-883.
12.Khanehdan, N. 2011. Study of different concentration of sodium alginate as a
coating film on the shelf-life of frozen dressed kilka (Clupeonella
cultriventiris). Journal of American Science. 7: 513-518.
13.Khezri ahmadabad, M., Rezaei, M., Ojagh, S.M., and Babakhani lashkan, A.
2012. The increase of shelf-life of frozen Kilka (clupeonella cultriventris) using
natural antioxidants. Journal of utilization and cultivation of aquatics. 1: 27-39.
14.Kostaki, M., Giatrakou, V., Savvaidis, I.N., and Kontominas, M.G. 2009.
Combined effect of MAP and thyme essential oil on the microbiological,
chemical and sensory attributes of organically aquacultured sea bass
(Dicentrarchus labrax) fillets. Journal of Food Microbiology. 26: 475-482.
15.López-Caballero, M.E., Gómez-Guillén, M.C., Pérez-Mateos, M., and Montero,
P. 2005. A chitosan–gelatin blend as a coating for fish patties. Journal of Food
Hydrocolloids. 19: 303-311.
16.Maruti, J.D., Chidamber, B., Jalkute, J.S.G., and Kailash, D. 2011. Study
Antimicrobial Activity of Lemon (Citrus lemon) Peel Extract British. Journal of
Pharmacology and Toxicology. 2: 119-122.
17.Mirsadeghi, H., Alishahi, A., Shabanpour, B., and safari, R. 2015. Effect of salt
and water temperature processing in qualitative changes in rainbow trout
(Oncorhynchus mykiss) roe during refrigerator storage. Journal of Fisheris
Science and technology. 4: 93-105
18.Mojazi Amiri, B., Rezaei Tavabe, K. 2010. The caviar fishes and caviar.
University of Tehran press. 256p. (translated in Persian)
19.Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. 2010. Effect of
chitosan coatings enriched with cinnamon oil on the quality of refrigerated
rainbow trout. Journal of Food Chemistry. 120: 193-198.
20.Park, S.Y., and Chin, K.B. 2010. Evaluation of pre-heating and extraction
solvents in antioxidant and antimicrobial activities of garlic, and their
application in fresh pork patties. Journal of Food Science and Technology. 45:
365-373.
21.Parvaneh, V. 2011. Chemical and Food quality control tests. University of
Tehran press. 332p. (In Persian)
22.Pawar, S.S., and Magar, N.G. 1966. Chemical changes during frozen storage of
pomphrets, mackerel, and sardines. Journal of Food Science. 31: 87-93.
23.Pezeshk, S., Rezaie, M., and Hosseini, H. 2010. Antibacterial and antioxidant
activities of shallot extract (Allium ascalonicum) on rainbow trout
(Oncorhynchus mykiss) during chilled (4±1°C) storage. Iran, Journal of food
science and Technology. 6: 11-19.
24.Sadeghi, N. 2001. Rainbow trout (Oncorhynchus mykiss) culture. Naghsh mehr
press, Tehran, 39p. (In Persian)
25.Sakanaka, S., Tachibana, Y., and Okada, Y. 2005. Preparation and antioxidant
properties of extracts of Japanese persimmon leaf tea (Kakinoha cha). Journal
of Food Chemistry. 89: 569-75.
26.Sathivel, S., Liu, Q., Huang, J., and Prinyawiwatkul, W. 2007. The influence of
chitosan glazing on the quality of skinless pink salmon (Oncorhynchus
gorbuscha) fillets during frozen storage. Journal of Food Engineering. 83: 366-
373.
27.Shahidi, F., Metusalach, F., and Brown, J.A. 1998. Carotenoid pigments in
seafoods and aquaculture. Journal of Critical Reviews in Food Science and
Nutrition. 38: 1-67
28.Shirai, N., Higuchi, T., and Suzuki, H. 2004. Analysis of lipid classes and the
fatty acid composition of the salted fish roe food products, Ikura, Tarako,
Tobiko and Kazunoko. Journal of Food Chemistry. 94: 61-67.
29.Tokur, B., Ozkütük, S., Atici, E., Ozyurt, G., and Ozyurt, C.E. 2006. Chemical
and sensory quality changes of fish fingers, made from mirror carp (Cyprinus
carpio) during frozen storage (− 18 C). Food Chemistry. 99: 335-341.
30.Yin, M.C., and Cheng, W.S. 2003. Antioxidant and antimicrobial effects of four
garlic-derived organosulfur compounds in ground beef. Journal of Meat
Science. 63: 23-28.
)
