References
- Antonocopoulus , N. 1973 . “ Fische und Fischerzeug-nisse ” . In Bestimmung des flüchtigen basenstickstoofs , Edited by: Ludorff , W. and Meyer , V. 224 – 225 . Berlin : Verlag Paul Parey .
- Commission Decision 95/149/EC . 1995 . Commission Decision of 8 March, 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used . Official Journal of the European Communities , 97 : 84 – 87 .
- Cosansu , S. , Mol , S. , Alakavuk , D.U. and Ozturan , S. 2011 . The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging . International Journal of Food Science and Technology , 46 : 395 – 401 .
- Giuffrida , A. , Ziino , G. , Orlando , G. and Panebianco , A. 2007 . Hygienic evaluation of marinated sea bass and challenge test for Listeria monocytogenes . Veterinary Research Communications , 31 : 369 – 371 .
- Gokoglu , N. , Cengiz , E. and Yerlikaya , P. 2004 . Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C . Food Control , 15 : 1 – 4 .
- Gokoglu , N. , Topuz , O.K. and Yerlikaya , P. 2009 . Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage . LWT – Food Science and Technology , 42 : 113 – 118 .
- Kilinc , B. and Cakli , S. 2005 . Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C . Food Control , 16 : 639 – 644 .
- Manthey , M. , Karnop , G. and Rehbein , H. 1988 . Quality changes of European catfish from warm-water aquaculture during storage ice . International Journal of Food Science and Technology , 23 : 1 – 9 .
- Ozden , O. and Baygar , T. 2003 . Farkli paketleme yöntemlerinin marine edilmis baliklarin bazi kalite kriterleri uzerine etkisi . Turkish Journal of Veterinary and Animal Sciences , 27 : 899 – 906 .
- Pons-Sanchez-Cascado , S. , Vidal-Carou , M.C. , Marine-Font , A. and Veciana-Nogues , M.T. 2005 . Influence of the freshness grade of rawfish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies . Journal of Agriculture and Food Chemistry , 53 : 8586 – 8592 .
- Sallam , K.I. , Ahmed , A.M. , Elgazzar , M.M. and Eldaly , E.A. 2007 . Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C . Food Chemistry , 102 : 1061 – 1070 .
- Schormuller , J. 1968 . Handbuch der Lebensmittel Chemie (Band III/2) , 1482 – 1537 . New York : Springer-Verlag .
- Tarladgis , B.G. , Watts , B.M. and Younathan , M.T.A. 1960 . A distillation method for the quantitative determination of malonaldeyde in rancid foods . Journal American Oil Chemists Society , 37 : 44 – 48 .
- Tokur , B. , Özkütük , S. , Atıcı , E. , Özyurt , G. and Özyurt , C.E. 2006 . Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C) . Food Chemistry , 99 : 335 – 341 .
- Varlik , C. , Erkan , N. , Ozden , O. , Mol , S. and Baygar , T. 2004 . Su Urunleri Isleme Teknolojisi . Istanbul University Publication , 4465 : 205 – 207 .