Abedi, E., Sahari, M. A., Barzegar, M., & Azizi, M. H. (2015). Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico-chemical properties of bleached soya bean oil. International Journal of Food Science and Technology, 50, 857–863.
Abedi, E., Sahari, M. A., Barzegar, M., & Azizi, M. H. (2016). Designing of high voltage electric field for soybean and sunflower oil bleaching. Innovative Food Science and Emerging Technologies, 36, 173–180.
Abedi, E., Naseri, M., Ghanbarian, G. A., & Vazirzadeh, A. (2016). Coverage of polyethylene film with essential oils of hyme (Thymus daenensis Celak) and savory (Saturejabachtiarica Bunge) for lipid oxidation control in rainbow trout (Oncorhynchus mykiss) fillets during short-term storage in the refrigerator. Journal of Food Processing and Preservation, 40(3), 483-491.
Akter, T., Begum, R., Ahmed, A. T. A., Khaleque, M. A., & Begum, M. (2012). Comparative studies on some undesirable quality changes during freezing preservation of tilapia (Oreochromis niloticus, Hamilton-Buchanan, 1822) and bele fish (Glossogobius giuris, Linnaeus, 1766) at laboratory condition. Trends Life Science, 1, 20–24.
Ali, S., Zhang, W., Rajput, N., Khan, M. A., Li, C. B., & Zhou, G. H. (2015). Effect of multiple freeze–thaw cycles on the quality of chicken breast meat. Food Chemistry, 173, 808–814.
Alizadeh, E., Chapleau, N., de Lamballerie, M., & Le-Bail, A. (2007). Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science and Emerging Technologies, 8(4),493-499.
Archer, M., Edmonds, M.. & George, M. (2008). Seafood thawing. Report for Seafish Research and Development Department SR598, Edinburgh, UK.
Arannilewa, S. T., Salawu, S. O., Sorungbe, A. A., & Ola-Salawu, B. B. (2005). Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish (Sarotherodun galiaenus). African Journal of Biotechnology, 4(8), 852-855.
Arzeni, C., Martínez, K., Zema, P., Arias, A., Pérez, O. E., & Pilosof, A. M. R. (2012). Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering, 108, 463-472.
Azadian, M., Moosavi-Nasab, M., & Abedi, E. (2012). Comparison of functional properties and SDS-PAGE patterns between ﬁsh protein isolate and surimi produced from silver carp. European Food Research and Technology, 235(1), 83-90.
Boonchoo, N., Tangduangdee, C., & Asavasanti, S. (2015). Effects of ohmic heating on thawing time, energy consumption and water holding capacity (WHC) of frozen chicken breast. Conference paper presented at the 27th Annual Meeting of the Thai Society for Biotechnology and International Conference. November 17-20, Bangkok, Thailand.
Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., & Takai, R. (2007). Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80(1), 292-299.
Bostock, J., Lane, A., Hough, C., & Yamamoto, K. (2016). An assessment of the economic contribution of EU aquaculture production and the influence of policies for its sustainable development. Aquaculture International, 24(3), 699-733.
Boziaris, I. S. (2014). Seafood processing: Technology, quality and safety. Ltd., Volos, Greece: John Wiley & Sons.
Bozkurt, H., & İçier, F. (2012). Ohmic thawing of frozen beef cuts. Journal of Food Process Engineering 35(1), 16-36.
Chevalier, D., Sequeira-Munoz, A., Le Bail, A., Simpson, B. K., & Ghoul, M. ( 2000). Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): Evaluation of pressure shift freezing vs. air-blast freezing. Innovative Food Science and Emerging Technologies, 1(3), 19-201.
Chávez-Mendoza, C., García-Macías, J. A., Alarcón-Rojo, A. D., Ortega-Gutiérrez, J. Á., Holguín-Licón, C., & Corral-Flores, G. (2014). Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss
) Walbaum. BrazilianArchives of Biology and Technology,
Christensen, L. M. (2012). Evaluation of textural properties of cooked beef batters. Master’s thesis. California Polytechnic State University, San Luis Obispo, CA, USA.
Cozzolino, D., Murray, I., Chree, A., & Scaife, J. R. (2005). Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy. LWT Food Science and Technology, 38(8), 821-828.
Davies, J. R., Ledward, D. A., Bardsley, R. G., & Poulter, R. G. (1994). Species dependence of fish myosin stability to heat and frozen storage. International Journal of Food Science and Technology, 29(3), 287-301.
Deepika, D., Vegneshwaran, V. R., Julia, P., Sukhinder, K. C., Sheila, T., Heather, M., & Wade, M. (2014). Investigation on oil extraction methods and its influence on omega-3 content from cultured salmon. Journal of Food Processing and Technology, 5(12), 1-13.
Ersoy, B., Aksan, E., & Özeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111(2), 377-380.
Genç, İ.Y., Esteves, E., Aníbal, J., & Diler, A. (2015). Effects of different thawing methods on the quality of meagre fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 62(2), 153-159.
Goodenough, T. I., Goodenough, P. W., & Goodenough, S. M. (2007). The efficiency of corona wind drying and its application to the food industry. Journal of Food Engineering, 80(4), 1233-1238.
Kalbassi, M. R., Abdollahzadeh, E., & Salari-Joo, H. (2013). A review on aquaculture development in Iran. Ecopersia, 1(2), 159-178.
Kissam, A. D., Nelson, R. W., Ngao, J., & Hunter, P. (1982). Water-thawing of fish using low frequency acoustics. Journal of Food Science 47(1), 71-75.
Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93-98.
Miles, C. A.
, Morley, M. J.
, & Rendell, M.
(1999). High power ultrasonic thawing of frozen foods. Journal of Food Engineering,
Mol, S., Özden, Ö., Erkan, N., & Baygar, T. (2004). Determination of the quality parameters of imported mackerel under different thawing conditions. Turkish Journal of Veterinary and Animal Sciences, 28(6), 1071-1077.
Mørkøre, T., & Lilleholt, R. (2007). Impact of freezing temperature on quality of farmed Atlantic cod (Gadus morhua L.). Journal of Texture Studies, 38(4), 457-472.
Mousakhani-Ganjeh, A., Hamdami, N., & Soltanizadeh, N. (2015). Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares). Journal of Food Engineering, 156, 39-44.
Rahbari, M., Hamdami, N., Mirzaei, H., Jafari, S. M., Kashaninejad, M., & Khomeiri, M. (2018). Effects of high voltage electric field thawing on the characteristics of chicken breast protein. Journal of Food Engineering, 216
Regier, M., Knoerzer, K., & Schubert, H. (2016). The microwave processing of foods (2nd ed.). Amsterdam: Woodhead Publishing.
O'sullivan, J., Murray, B., Flynn, C., & Norton, I. (2016). The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocolloids, 53, 141-154.
Rodriguez-Turienzo, L., Cobos, A.,
Vieites, J. M.
, & Diaz, O.
(2011). Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): influence of the plasticiser and the moment of coating on quality preservation. FoodChemistry
, 128(1), 187-194.
Rodríguez, A., Cruz, J. M., Paseiro-Losada, P., & Aubourg, S. P. (2012). Effect of a polyphenol–vacuum packaging on lipid deterioration during an 18-month frozen storage of coho salmon (Oncorhynchus kisutch). Food and Bioprocess Technology, 5(6), 2602-2611.
Seyhun, N., Ramaswamy, H. S., Zhu, S., Sumnu, G., & Sahin, S. (2013). Ohmic tempering of frozen potato puree. Food and Bioprocess Technology, 6(11), 3200-3205.
Soares, N. M. F., Oliveira, M. S. G., & Vicente, A. A. (2015). Effects of glazing and chitosan- based coating application on frozen salmon preservation during six-month storage in ndustrial freezing chambers. LWT - Food Science and Technology, 61(2), 524-531.
Tiwari, K. B. (2015). Ultrasound: A clean, green extraction technology. TrAC Trends in Analytical Chemistry, 71, 100-109.
Tokur, B., Çakh, Ş., & Polat, A. (2006). The quality changes of trout (Oncorhynchus mykiss W., 1792) with a vegetable topping during frozen storage (-18°C). E.Ü. Su Ürünleri Dergisi, 23(3–4), 345-350.
Varghese, K. S., Pandey, M.C., Radhakrishna, K., & Bawa, A. S. (2014). Technology, applications and modelling of ohmic heating: A review. Journal of Food Science and Technology, 51(10), 2304-2317.
Woyewoda, A. D., Shaw, S. J., Ke, P. J., & Burns, B. G. (1986). Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fisheries and Aquatic Sciences No 1448. Department of Fisheries and Oceans, Halifax, Nova Scotia.
Xia, X., Kong, B., Liu, J., Diao, X., & Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT - Food Science and Technology, 46(1), 280–286.
Zhu, S., Ramaswamy, H. S., & Simpson, B. K. (2004). Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT - Food Science and Technology, 37(3),291-299.
Zolfaghari, M., Shabanpour, B., & Falahzadeh, S. (2011). Study of trend of chemical and microbial changes of rainbow trout (Oncorhynchus mykiss) to determine the optimum shelf-life during storage in refrigerator temperature (4°C). Iranian Journal of Natural Resources, 64(2), 107–119.