References
- Abdallah, M. R. S., Mohmaed, M. A., Mohamed, H. M. H., & Emara, M. M. T. (2017). Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating. LWT - Food Science and Technology, 86, 247–253.
- Abdollahi, M., Rezaei, M., & Farzi, G. (2014). Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp. International Journal of Food Science & Technology, 49(3), 811–818.
- Alak, G., Hisar, S. A., Hisar, O., & Genççelep, H. (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. European Food Research and Technology, 232(1), 23–28.
- Albertos, I., Martin-Diana, A. B., Cullen, P. J., Tiwari, B. K., Ojha, S. K., Bourke, P., & Rico, D. (2017). Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology. Innovative Food Science & Emerging Technologies. In Press, doi:10.1016/j.ifset.2017.09.010
- Alishahi, A., & Aïder, M. (2012). Applications of chitosan in the seafood industry and aquaculture: A review. Food & Bioprocess Technology, 5(3), 817–830.
- Bahram, S., Rezaie, M., Soltani, M., Kamali, A., Abdollahi, M., Ahmadabad, M. K., & Nemati, M. (2016). Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated beluga sturegeon (Huso huso). Journal of Food Quality, 39, 743–749.
- Berizi, E., Hosseinzadeh, S., Shekarforoush, S. S., & Barbieri, G. (2017). Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. International Journal of Biological Macromolecules, 106, 1004–1013.
- Cai, L., Leng, L., Cao, A., Cheng, X., & Li, J. (2018). The effect of chitosan‐essential oils complex coating on physicochemical, microbiological, and quality change of grass carp (Ctenopharyhgodon idella) fillets. Journal of Food Safety, 38(1), e12399.
- Choulitoudi, E., Ganiari, S., Tsironi, T., Ntzimani, A., Tsimogiannis, D., Taoukis, P., & Oreopoulou, V. (2017). Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packaging & Shelf Life, 12, 107–113.
- Cota-Arriola, O., Plascencia-Jatomea, M., Lizardi-Mendoza, J., Robles-Sánchez, R. M., Ezquerra-Brauer, J. M., Ruíz-García, J., … Cortez-Rocha, M. O. (2017). Preparation of chitosan matrices with ferulic acid: Physicochemical characterization and relationship on the growth of aspergillus parasiticus. CyTA - Journal of Food, 15(1), 1–10.
- Da, S. S., Ferreira, D., Pintado, M., & Sarmento, B. (2016). Chitosan-based nanoparticles for rosmarinic acid ocular delivery–In vitro tests. International Journal of Biological Macromolecules, 84, 112–120.
- Elsabee, M. Z., & Abdou, E. S. (2013). Chitosan based edible films and coatings: A review. Materials Science & Engineering C, 33(4), 1819–1841.
- Erbay, E. A., Dağtekin, B. B., Türe, M., Yeşilsu, A. F., & Torres-Giner, S. (2017). Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly (ε-caprolactone) nanofibers with Urtica dioica L. extract during storage. LWT - Food Science and Technology, 78, 340–351.
- Fan, H., Luo, Y., Yin, X., Bao, Y., & Feng, L. (2014). Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 °C. Food Chemistry, 159, 20–28.
- Feng, X., Bansal, N., & Yang, H. (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283–292.
- Feng, X., Ng, V. K., Mikš-Krajnik, M., & Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food & Bioprocess Technology, 10, 1–14.
- Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., & Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37(1), 1–8.
- Gharibzahedi, S. M., & Mohammadnabi, S. (2016). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769–777.
- Gimenez, B., Roncales, P., & Beltran, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82, 1154–1159.
- Gómez-Estaca, J., López de Lacey, A., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2010). Biodegradable gelatin–Chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7), 889–896.
- Gonca, A., Sükriyearas, H., Olcay, H., & Hüseyin, G. (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. European Food Research & Technology, 232(1), 23–28.
- Günlü, A., & Koyun, E. (2013). Effects of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass (Dicentrarchus labrax) fillets in cold storage (4 °C). Food & Bioprocess Technology, 6(7), 1713–1719.
- Izci, L., Ekici, F., Günlü, A., Izci, L., Ekici, F., & Günlü, A. (2017). Coating with chitosan film of sea bream (Sparus aurata) fillets: Determining shelf life in refrigerator conditions. Food Sciences Technological (Oline). doi:10.1590/1678-457x.38416
- Jiang, L., & Wu, S. (2018). Pullulan suppresses the denaturation of myofibrillar protein of grass carp (Ctenopharyngodon idella) during frozen storage. International Journal of Biological Macromolecules, 112, 1171–1174.
- Kakaei, S., & Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT - Food Science and Technology, 72, 432–438.
- Li, Q., Zhang, L., & Luo, Y. (2018). Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage. Food Microbiology, 73, 237–244.
- Li, T., Hu, W., Liac, J., Zhu, J., & Li, X. (2012). Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25(1), 101.
- Liu, F., Yang, Y., Li, Y., Guo, H., Dai, H., Gao, J., … Chen, S. (2016). Phenotypic and genetic parameter estimation of juvenile growth and bottom color traits in half-smooth tongue sole, Cynoglossus semilaevis. Acta Oceanologica Sinica, 35(10), 83–87.
- Ma, X. S., Yi, S. M., Yu, Y. M., Li, J. R., & Chen, J. R. (2015). Changes in gel properties and water properties of nemipterus virgatus surimi gel induced by high-pressure processing. Lwt - Food Science and Technology, 61(2), 377–384. doi:10.1016/j.lwt.2014.12.041
- Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C. K., & Muyonga, J. H. (2005). Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38(4), 469–474.
- No, H. K., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z. (2007). Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science, 72(5), R87–R100.
- Ou, J., Teng, J., El-Nezami, H. S., & Wang, M. (2018). Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent ages and cytotoxicity of cookies. Journal of Functional Foods, 40, 44Ou, J., Teng, J., El-Nezami, H. S., & Wang, M. (2018). Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies. Journal of Functional Foods, 40, 44-50.50. doi:10.1016/j.jff.2017.10.042
- Oucif, H., Miranda, J. M., Mehidi, S. A., Abi-Ayad, E. A., Barros-Velázquez, J., & Aubourg, S. P. (2017). Effectiveness of a combined ethanol-aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species. European Food Research & Technology, 244(2), 291–299.
- Sha, Z. X., Wang, Q. L., Liu, Y., & Chen, S. L. (2012). Identification and expression analysis of goose-type lysozyme in half-smooth tongue sole (Cynoglossus semilaevis). Fish & Shellfish Immunology, 32(5), 914–921.
- Su, H., Chen, W., Fu, S., Wu, C., Li, K., Huang, Z., … Li, J. (2014). Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea). Journal of the Science of Food and Agriculture, 94, 935–942.
- Volpe, M. G., Siano, F., Paolucci, M., Sacco, A., Sorrentino, A., Malinconico, M., & Varricchio, E. (2015). Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets. LWT - Food Science and Technology, 60(1), 615–622.
- Wang, T., Li, Z., Mi, N., Yuan, F., Zou, L., Lin, H., & Pavase, T. (2017). Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze-thaw cycles. International Journal of Food Science & Technology, 52, 706–713.
- Wu, C., Li, Y., Wang, L., Hu, Y., Chen, J., Liu, D., & Ye, X. (2016). Efficacy of chitosan-gallic acid coating on shelf life extension of refrigerated pacific mackerel fillets. Food & Bioprocess Technology, 9(4), 675–685.
- Wu, T., Wu, C., Fang, Z., Ma, X., Chen, S., & Hu, Y. (2017). Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker. Food Control, 79, 317–324.
- Xia, Q., Mei, J., Yu, W., & Li, Y. (2017). High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods. Food Research International, 91, 103–114.
- Xie, J., Vanalstyne, P., Uhlir, A., & Yang, X. (2017). A review on rosemary as a natural antioxidation solution. European Journal of Lipid Science & Technology, 119, 1600439.
- Yu, D., Regenstein, J. M., & Xia, W. (2018). Bio-based edible coatings for the preservation of fishery products: A review. Critical Reviews in Food Science & Nutrition, (Just-Accepted), 1–46. doi:10.1080/10408398.2018.1457623
- Yu, D., Xu, Y., Regenstein, J. M., Xia, W., Yang, F., Jiang, Q., & Wang, B. (2018). The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage. Food Chemistry, 242(21), 412–420.
- Yuan, G., Zhang, X., Tang, W., & Sun, H. (2016). Effect of chitosan coating combined with green tea extract on the melanosis and quality of pacific white shrimp during storage in ice. CyTA - Journal of Food, 14(1), 35–40.
- Zang, X., Lin, Z., Zhang, T., Wang, H., Cong, S., Song, Y., … Tan, M. (2017). Non-destructive measurement of water and fat contents, water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR. Journal of Food Measurement & Characterization, 11(4), 1550–1558.
- Zhu, J., Zhao, A., Feng, L., & Gao, H. (2016). Quorum sensing signals affect spoilage of refrigerated large yellow croaker (Pseudosciaena crocea) by Shewanella baltica. International Journal of Food Microbiology, 217, 146–155.