فهرست:
فصل اول : کلیات تحقیق
1-1- تعریف فساد مواد غذایی...............................................................................................................................................2
1-1-1- فساد میکروبی............................................................................................................................................................2
1-1-1-1- تغییردر ترکیبات آلی غیر نیتروژنی.........................................................................................................................2
1-1-1-2- تغییر در ترکیبات آلی غیر نیتروژنی........................................................................................................................2
1-1-1-3- اسیدهای آلی..........................................................................................................................................................3
1-1-1-4-لیپیدها ....................................................................................................................................................................3
1-1- 2- فسادشیمیایی............................................................................................................................................................4
1-1-2- 1- فساد اکسیداتیو......................................................................................................................................................4
1-1-2-2- مراحل اکسیداسیون و مواد حاصل از آنها...............................................................................................................6
1-1-2-3- تشکیل هیدروپراکسید.............................................................................................................................................8
1-1-2-4- تجزیه هیدرو پراکسید............................................................................................................................................9
1-2-5- عوامل موثر در اکسیداسیون چربی ها و روغن ها.......................................................................................................9
1-2-5-1- ترکیب ماده غذایی ...............................................................................................................................................10
1-2-5-2- درجه حرارت.......................................................................................................................................................10
1-2-5-3- نور.......................................................................................................................................................................10 1-2-5-4- اکسیژن.................................................................................................................................................................10
1-2-5-5- رطوبت.................................................................................................................................................................10
1-2-5-6- کاتالیزورها............................................................................................................................................................10
1-3- روش های اندازه گیری پایداری روغن ها و چربی ها..............................................................................................11 1-3-1- اندا زه گیری مقاومت چربی و روغن در شرایط معمولی..........................................................................................12
1-3-2- آزمایش در گرمخانه .................................................................................................................................................12
1-3-3- ایندکس پایداری روغن............................................................................................................................................12
1-3-4- عدد پراکسید.............................................................................................................................................................13
1-3-5- عدد پارا آنیزین.........................................................................................................................................................13
1-3-6- آزمایش اسید تیوباربیتوریک......................................................................................................................................13
1-3-7- افزایش وزن..............................................................................................................................................................14
1-3-8- دی ان ها کونژوگه شده............................................................................................................................................14
1-3-9- اندازه گیری گاز در فضای بالای قوطی....................................................................................................................14
1-3-10- آنالیز حرارتی افتراقی..............................................................................................................................................14
1-3-11- رانسی مت..............................................................................................................................................................15
1-4- فاکتور حفاظت.............................................................................................................................................................15
1-5-آنتی اکسیدان ها............................................................................................................................................................16
1-5-1- آنتی اکسیدان های طبیعی..........................................................................................................................................17
1-5-2- آنتی اکسیدان های سنتتیک.......................................................................................................................................18
1-6- معایب آنتی اکسیدان های سنتتیک..............................................................................................................................19
1-7- تاریخچه و مقدمه درباره گل میمونی ........................................................................................................................20
1-7-1- گیاه شناسی گل میمونی............................................................................................................................................20
1-8- ماهی و نقش آن در تغذیه انسان.................................................................................................................................23
1-9- ماهی قزل آلای رنگین کمان.......................................................................................................................................24
1-10- فساد ماهی ها.............................................................................................................................................................24
1-10-1-عوامل موثر بر نوع و شدت فساد.............................................................................................................................25
1-10-1-1- نوع ماهی............................................................................................................................................................25
1-10-1-2- سن و شرایط ماهی به هنگام صید......................................................................................................................25
1-10-1-3- نوع و مقدارآلودگی گوشت ماهی به باکتریها.....................................................................................................25
1-10-1-4- درجه حرارت.....................................................................................................................................................25
1-10-2- علائم فساد درگوشت ماهی....................................................................................................................................25
1-10-3- فساد میکروبی ماهی................................................................................................................................................26
1-10-3-1- باکتری های عامل فساد......................................................................................................................................26
1-10-3-2- فساد ویژه ماهیان و فراورده های دریایی............................................................................................................26
1-10-4- فسادشیمیایی...........................................................................................................................................................26
1-10-4-1- اکسیداسیون چربی ها.........................................................................................................................................26
1-10-4-2- تغییرات پروتئینی................................................................................................................................................27
1-11- هدف.........................................................................................................................................................................28
فصل دوم : مروری بر پژوهش‌های اخیر.....................................................................................................................29
فصل سوم : مواد و روش کار........................................................................................................................................32
3-1- منابع و تجهیزات و مواد مورد استفاده در مطالعه...........................................................................................................32
3-2- روش کار.......................................................................................................................................................................35
3-2-1- تهیه عصاره................................................................................................................................................................35
3-2-2- آماده سازی نمونه ماهی............................................................................................................................................35
3-3- آزمایش میکروبی (توتال کانت)....................................................................................................................................35
3-4- آزمایشات شیمیایی.......................................................................................................................................................36
3-4-1- اندازه گیری pH........................................................................................................................................................36
3-4-2- استخراج چربی و تعیین عدد پراکسید.......................................................................................................................36
3-4-3- تست عدد TBARS..................................................................................................................................................37
3-4-4- تعیین ازت پایه فرار کل TVB-N.............................................................................................................................38
3-5- ارزیابی حسی ...............................................................................................................................................................38
3-6- آزمون های آماری مورد استفاده در تحلیل نتایج حاصل از آزمایشات...........................................................................39
فصل چهارم : نتایج
4-1- آزمایش میکروبی (توتال کانت)....................................................................................................................................40
4-2- تعیین pH......................................................................................................................................................................41
4-3- تعیین عدد پراکسید و TBARS..................................................................................................................................42
4-4- عدد TVN...................................................................................................................................................................44
4-5- ارزیابی شاخص های حسی..........................................................................................................................................44
فصل پنجم : بحث و نتیجه گیری..................................................................................................................................46
5-1- آزمایش میکروبی(توتال کانت)......................................................................................................................................46
5-2- ارزیابی میزان pH..........................................................................................................................................................48
5-3- ارزیابی میزان عدد پراکسید PV وTBARS .............................................................................................................48
5-4- ارزیابی میزان TVN.....................................................................................................................................................50
5-5- ارزیابی شاخص های حسی...........................................................................................................................................51
-نتیجه گیری کلی و پیشنهادات....................................................................................................................................52
- فهرست منابع .................................................................................................................................................................53
- چکیده انگلیسی
منبع:
چکیده میکروبیولوژی مواد غذایی فریزیر.ویلیام کارول، (1386)، تلخیص و گردآوری سعید تهموزی. انتشارات مرز دانش، چاپ اول.
شیرازی، ح. (1386)، تکنولوژی فراورده های دریایی، اصول نگهداری، اصول نگهداری و عمل آوری، انتشارات پارس نگار، صفحه325.
شفیع زاده، 1381، گیاهان دارویی استان لرستان، انتشارات حیان، ص 9.
عباسی، ک. ولی پور، ع. طالبی حقیقی، د. سرپناه، ع. نظامی، ش.(1378)، اطلس ماهیان ایران، آب های داخلی گیلان: ناشر مرکز شیلاتی گیلان :113 ص.
فاطمی، ح. شیمی مواد غذایی (1378)، شرکت سهامی انتشار. ص 169-187.
قنبرزاده، ب. ترجمه از جان دمن، شیمی مواد غذایی جلد اول، چاپ اول، انتشارات نعمتی. ص 52-88.
ذوالفقاری، م.، شعبانپور، ب.و فلاح زاده، س.1389. مقایسه تاثیر عصاره های آویشن شیرازی، پیاز و کاکوتی کوهی بر زمان ماندگاری فیله ماهی (Oncorhynchus my kiss) قزل آلای رنگین کمان. نشریه پژوهش های علوم وصنایع غذایی ایران جلد 6، شماره 2، ص124-129.
اعتمادی، ح.، رضایی، م.و عابدیان، ع. 1387. پتانسیل آنتی باکتریایی و آنتی اکسیدانی عصاره در افزایش عمرماندگاری (Rosmarinus officinalis) رزماری (Oncorhynchus mykiss) ماهی قزل آلای رنگین کمان. فصلنامه علوم وصنایع غذایی دوره 5، شماره 4، ص69-73.
رضایی، م.، پزشک، س.، حسینی،و ح. اسکندری، س. 1390. اثر آنتی اکسیدانی عصاره موسیر(Allium ascalonicum)، عصاره زردچوبه (Curcuma Longa) وترکیب آنها بر تغییرات چربی ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) بسته بندی شده درخلاء. فصلنامه علوم وصنایع غذایی دوره 8، شماره 28 ، ص47-54.
پزشک، س.، رضایی، م.و حسینی، ه. 1390. اثرضد باکتریایی وضداکسیداسیونی عصاره موسیر بر زمان ماندگاری ماهی قزل آلای رنگین کمان درشرایط نگهداری سرد(1±4 درجه سانتیگراد). مجله علوم تغذیه وصنایع غذایی ایران، سال ششم، شماره 2، ص11-19.
شرافتی چالشتری، ر.، شرافتی چالشتری، ف.و شرافتی چالشتری، ع. اشرفی، ک. 1388. بررسی اثر ضدمیکروبی وتعیین میزان ترکیبات فنولی، فلاونوئید و فلاونولی عصاره اتانولی گل میمونی (Scrophularia striata). مجله دانشگاه علوم پزشکی شهرکرد: ص 32-37.
حمزه ،ع. رضایی، م.1389. اثرات ضد اکسیداسیونی و ضد باکتریایی پوشش آلژینات سدیم به همراه اسانس آویشن بر فیله ماهی قزل آلای رنگین کمان نگهداری شده در یخچال. مجله علوم تغذیه وصنایع غذایی ایران، سال ششم، شماره 3، ص 11-20.
نارصی، م. 1388، ضرورت احیای ب سنتی ایران، نشریه تخصصی ب سنتی و مکمل درمانگر، سال اول شماره 2.
Abbasi N, Azizi Jalilian F, Abdi M, Saifmanesh M .2007. [A comparative study of the antimicrobial effect of Scrophularia striata Boiss: extract and selective antibiotics against Staphylococcus aureus and Pesudomonas aeroginosa. J Med Plants. Suppl 1(6):10 18.]Persian.
Agnihotri,V.K., Agarwal,S.G., Dhar,P.L., Thappa,F.K., Baleshwar, Kapahi,B.K, Saxena,R.K., Qazi,G.N. 2005. Essential oil composition of menthe pulegium L.growing wild in the north –western Himalayas india. Flavour and Fragrance journal., volume 20, Issue 6, pages 607-610.
Alais,Ch., Linden,G .1991. Food Biochemistry. English Edition , Ellis Horwood. chapter 17,212.
Ali, M., Salam, A., Goher, S., Tassaduque, K. and latif, M. 2004. Studies on fillet composition of fresh water farmed Labeo rohita in relation to body size. J. Biological sciences. 4: 40-46.
Ando,S., Hatano .1986. protein degradation and protease activity of chun salmon muscle. Fish physiol. Biochem. p.17-26.
Antolovich,M., Prenzler,P.D., Patsalides,E., McDonald,S. And Robards,k. 2002. Methods for testing antioxidant activity. analyst ,127,183-198.
Arain, S., Sherazi, S.T.H., Bharger, M.I., Mahesar, S.A. 2001. Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods. Thermochimica ,20ano –d Arce,M.A.B.Canola oil thermal oxidation during oven test and microwave heating .Lebensmittel – wissenschaft undtechnologie. 34(4): 215-221
Atefe hemati , Mahnaz Azarian and S.A bdolhamid Angajt. 2010. Deportment of Biology, Turbiat moullem Univerdity, Tehran, Iran Medicinal Effect Herucleum persium (Golpar) Middle-East Journal of scientific, Reseach 5(3) : 174-176.
Avijgan, M. Saadat, M. Nilforoosh-Zadeh, MA. Hafizi M .2006. [Anti-fungal effect of Echinophora platyloba extract on some common dermatophytes. J Med Plants. 5(18): 10-16.]Persian.
Azadbakht M .2000. [Classification of medical plants. Tehran: Teimorzadeh Pub. p: 7-276-7.]Persian.
Azadmehr, A. fshori A & et al. 2009. Supperssion of oxide production in activated murine peritoneal macropgages in vitro and exviro by scrophularia straita ethanolic extract, J ethnopharma col, jul 6 ;124(1): 166-9
Bac, G.U . Sco, D. W. Kwon, H. K. Lcc, H. Y. Hong, S. Lee, Z. W. Ha ,K .S. , Lee, H .W., And Han .1999. J. W. J.Biological. Chemistry .274 ,32596.
Bandoniene,D. Pukalakas, A. Venskutonis, P.R. Gruzdiene, D. 2000. Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Res Int. 33:785-79.
Bauer ,V. Sotnicova, R. Machova, J. Matays, S. Pucovsky, V. And Stefec, M. 1999. Life Science. 65, 1909.
Baydar, H. Sagdic, O. Ozkan, G. & Karadogan, T. 2004. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Chemistry. 15, 169–172.
Beaufort, A. Cardinal, M. Le-Bail, A. Midelet-Bourdin, G. 2009. The effects of superchilled storage at −2 °C on the microbiological and organoleptic properties of cold-smoked salmon before retail display. International Journal of Refrigeration, 32(7): 1850-1857.
Borris RP .1996. Natural products research: perspectives from a major Pharmaceutical company. Ethnopharmacol. 51: 29-38.
Botsoglou, N.A. Fletouris, D.J. Papageorgiou, G.E. Vassilopoulos, V.N. Mantis, A.J. And Trakatellis, A.G .1994. a rapid, sensitive, and specific thiobarbituric acidmethod for measuring lipid peroxidation in animal tissues, food, andfeedstuff samples. J.Agric. Food Chem. 42, 1931–1937.
Brain,K.R. Turner,T.D .1975. The practical evaluation of phytopharmaceuticals.Wrightscientechnica. Bristol. P:153
Briskin,D.P .2000. Medicinal plant and phytomedicines. linking plant biochemistry and physiology to human health, plant physiology. 124. 507-514
Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG .2004. Microbiological, Chemical and sensoryassessment of iced whole and filleted aquacultured Rainbow Trout. Food Microbiol; 21: 157-65.
Clark AM .1996. Nutural products as a resource from new drugs. Pharm Res. 13: 1133-1144.
Connell, J. J. 1990. Methods of assessing and selecting for quality. In control of fish quality (3rd ed.). Berlin: Springer.
Corns CM .2004 . Herbal remedies and clinical biochemistry. Hum Psychpharmacol. 19: 235-241.
Cowan MM .1999. Plant products as antimicrobial agent. Clin Microbiol Rev. 12: 564-582
Delporte C. 2005. Analgesio – anti inflammatory properties of pyroustia pyrifolia, J Ethnopharmacol. may 13:99(1) : 119-240.
Departnebt of pharmacology, All India Institute of medical science, Ansari Negar, New Delhi 110016, India. 1982. The anti inflammatory action of Nepitrin, a flavoid O.P.A6ARWAL. Agent and actions, vol. 12,3.
Duun, A. S. & Rustad, T. Quality of super-chilled vacuum packed Atlantic Salmon (Salmo salar) fillets stored at _1.4 and _3.6 C. Food Chemistry, 106(1), 122–131.
Electronic journal of Biology. 2009. vol. 5(4) :85-88 (Ethnobatany of some of the Iranian medicinal plants used.
Erickson, M. C. 1997. Antioxidants and their application to frozen foods. In M. C. Erickson & Y.-C. Hung (Eds.), Quality in frozen food (p. 242). New York: International Thomson Publishing.
Estevez, M . Cava, R. 2006. Effectiveness of rose mary essential oil as inhibitor of lipid and protein oxidation contradictory effects in different types of frank furthers, Meat Science.72, 348-356.
Evans. R.J. 1991. Alternative to synthetic antioxidants. Food Ingredients Europe (FIE) conference proceedings,Expoconsult publishers, Maarssem. 281-285.243.
Fan, W., Sun, Junxiu, Sun., Chen , Y., Qiu, J., Zhang, Y., Chi, Y. 2009. Effects of Chitosan coating on qualitynand shelf life of silver carp during frozen storage.Food Chemistry. 115: 66-70.
Fernandez, J. Perez-Alvarez, J. A. & Fernandez-Lopez, J. A. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat.Food Chemistry. 59(3), 345–353.
Fong HH. 2000. Integration of herbal medicine into modern medical practices issues and prospects. Braz J Med Biol Res. 33: 179-189.
Fossey, J. Lefort, D. Sorba ,J. 1993. Translated By :Davies. A, Ourisson .G. Free Radicals In Organic Chemistry .Copy Right : Masson ,Paris,1-18.
Frank ,J. Geil,V. Freaso,R. 1982. Automatic Determination of oxidation stability of oil and fatty products, Food Technol . 36 :71-76
Franswaeth NK & Marris RW. 1976. Higher plants the sleeping giant of drug development. Am.I. pharm Sci Public health; 148:46-52.
Geissman TA. 1962. Flavonoid compounds, tannins, lignins and related compounds. In: Florkin M, Stotz EH, eds. Pyrrole pigments, isoprenoid compounds and phenolic plant constituents. Elsevier. NewYork: NY; p: 265.
German, J. 1999. Food processing and lipid oxidation . Adv Exp Med Biol 459:23-50.
Gimenez B, Roncales P, Beltran JA. 2002. Modified atmosphere packaging of filleted rainbowtrout. J Sci Food Agric; 84: 1154–59.
Gordon, M.H. 1998. Measuring antioxidant activity ,in :Antioxidant in food. pp71-85.
Goulas, A. E. & Kontominas, M. G. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry.511–520.
Gracy, Joseph, Collins, David S. Hvery. 2001. Robert Meat hygiene, Tenth Edition, W.F. Saunders publishing Co.
Griffishs, B.M.D. 1985. Antioxidants, Food flowering, Ingredients, packaging and processing . Food science. 7(5): 44-47.
Hakimeh Ahadian ,Hosein Aghili ,Mohammad Hassan Akhavan kar bassi ,sadegh Aghajeri Evaluation of possible oral effect of cinnamol mourhwash-Beheshti university.
Hanbali, F.E.L. Akssira, M. Ezouubeiri, A. Gadhi, C.A, Mellouki,F. Benherraf, A. 2005. Chemical Composition and antibacterial activity of essential oil of Pulicaria Odora L.J Ethnopharmacology. 99, 399-401145.
Hasenhuett1,G. and Wan,P. 1992. Temperature effects on the determination of oxidative stability with the metrohm rancimat.Journal of the American Oil Chemist Society, 69 (6): 525-527.
Hras, A.R. Hadolin, M. Bauman, D. 2000. Comparison of antioxidative and synergistic effects of rosemary extract with a tocopherol ,ascorbyl palmitate and citric acid in sunflower oil.Food chemistry, 71(2): 229-233.
Huss, H.H. 1994. Assurance of seafood quality. Fisheries Technical paper 334, Rome.
Ibrahim Sallam K. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodiumcitrate in refrigerated sliced salmon. J Food Control; 18 : 566-75.
Jebelli Javan, A. Ghazvinian, Kh. Mahdavi, A. Javaheri Vayeghan, A. Steji, H. Ghaffari Khaligh, S . 2012. The effect of dietary Zataria multiflora Boiss. essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation. doi:10.1111/j. 1745-4549 .00714.x
Judde,a.P. Villeneuve,A.R .Castera and L.Guillou. 2003. Antioxidant effects of soy lecithins on vegetable oil oxidative stability and their synergism with tocopherols. Journal of AOCS. 80 (12): 1209-1215.
Kamkar ,A. Jebelli ,A. Asadi,F. Kamalinejad ,M .2010. The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil .Food Chemistry Toxicology. 48: 1796-1800.
Karl–Georg Fahlbusch, Franz–josef Hammerschmidt, Johannes panteh, Wilhelm pickenhagen, Dietmar schatkowski, kurt bauer, borothea Garbe. 2002. Horst surburg Flavors and fragrance in ullmanns Encyclopedia of Industrial chemistry, wiley –VCH, weinheim. Doi:10-1002/14356007.all-141.
Koral,S. Köse, S. Tufan, B. 2009. Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belonebelone euxini, Günther, 1866) at Ambient and Refrigerated Temperatures. Turkish Journal of Fisheries and Aquatic Sciences 9: 53-56.
Kose , S. Karacam, H. Kutlu, S. and Boran, M. 2001. Investigating the shelf-life of the anchovy dish called ‘Hamsikusu’ in frozen storage at -18±1ºc .Turk. J. Vet. 20 Anim Sci . 25: 651-656.
Kostaki M, Giatrakou V, Savvaidis I N, Kontominas M G. 2009. Combined effect of MAP and thyme essentialoil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. J Food Microbiol; 26: 475-82.
Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG, Savvaidis IN. 2009. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. J Food Chem; 115: 169–75.
Lij, Hungx, Dux , sun w , zhang y. 2009. study of chemical composition and antimicrobial activity of leaves and roots of scrophularia ningpoensis-; 23(8):775-80
Luximun-Ramma, A., Bahorun, T., Soobrattee, M.A., AruomaI, O.I.. 2002. Antioxidant activities of phenolic, proanthocyanidin, and flavonoid components in extracts of Cassia fistula. J. Agric. Food Chem. 50, 5042–5047.
Liu, Mou Y, zhao J, Wang J, Zhoa L, Wang M, Wang D, Han J , Yuz, Yung F. 2010. Flavonoids From Halostachys caspica and the antimicrobial and anticxidant activites. 15(11):7933-45
Mahboubi, M. Haghi, Gh. 2008. Antimicrobial activity and chemical composition of Mentha pulegium L. essential oil. Journal of Ethnopharmacology. 119: 325–327 .
Mahmoud, B. S. M. Yamazaki, K. Miyashita, K. Il-Shik, S. Dong-Suk,C. & Suzuki, T. 2004. Bacterial microflora of carp (Cyprinus carpio)and its shelf-life extension by essential oil compounds. Food Microbiology. 21, 657–666.
Manat, C. Soottawat, B. Wonnop, V. & Cameron, F. 2005. Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 93, 607–617.
Manju, S., Jose, L., Srinivasa Gopal, T. K., Ravishankar, C. N., & Lalitha, K. V. 2007. Effects of sodium acetate dip treatment and vacuum-packaging on chemical, mirobiological, textural and sensory changes of pearlspot (Etroplus suratensis) during chill storage. Food Chemistry. 102, 27–35.
Mata,A.T. Proenca,C. Ferreira,A.R. Serralheiro,M.L.M. Nogueira,J.M.F. and Araujo, M.E.M. 2007. Antioxidant and antiacetylcholins terase activities of five olant used as Portuguese food spices , Food chemistry. 103,778-786
Nariman F, Eftekhar F, Habibi Z, Falsafi T. 2004. Anti-helcobacter pylori activities of six Iranian plants.Helicobacter. 9(2): 146-51.
Nazari, R. M. 1997. Biology and reproduction of silver carp.Publication of Iranian Fisheries Organization. 64 p.
Nikavar,B. Abolhasani,F. 2009. Screening of antioxidant properties of seven umbellifreae fruits From Iran .Pak .Jpharm Sci. 22 (1):30-5.
Pearson, D. 1976. The chemical analysis of foods (7th ed ). Livingston: Churchil.
Perez-Alonso, F. Arias, C. and Aubourg, S.P. 2003. Lipid deterioration during chilled storage of Atlantic pomfret (Brama brama).Eur. J. Lipid Sci. Technol. 105: 661-667.
Polavka,J. Paligova,J. Cvengros,J. Simon,P. 2005. Oxidation stability of methyl esters studied by differential thermal analysis and rancimat. Journal of the American oil chemists society, 82(7): 519-524.
popular chewing Gum Eliminates Bacteria that cause bad breath Science Daily. 2009. Retrived -09-22
Prakash,A. Antioxidant activity .Analitical progress. 2001. Number 2 ,volume: 19.1-4
Robaek,K. Jensen ,B. 1997. Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil.journal of the American oil chemists society ,74 (12): 1607-1609.
Robards, K. Kerr, A. Patsalides, E. 1988. Rancidity and its m measurement in edible oils and snack Foods .A review. Analyst 113 (2): 213-24.
Sahoo, J. Kawasra, R.K. and Hooda, S. 2004. Studies ona-tocopherol acetate as an antioxidant in chicken mince on its quality during refrigated storage. J. Food. Sci. Technol.41 (3): 140-243.
Slecki RS & Shandiar IU, A Neanderthal flower burial in northem Irag. Science 1945; 190: 880-1.
Sallam KI. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. J Food Control; 18: 566–575
Siddaih D. Vdya G. Raju C. V. Chandracekhar T.C. 2000.“Changes in lipids, protein and kamabokoforming ability of Silver carp (Hypophthalmichthysmolitrix) mince during frozen storage”; Journal ofFood Research International. 34: 47-53.
Simon,J.E, Chadwick,A.F. and Craker,L.E, 1984. Herbs 1971-1980: An Indexed Bibliography. The scientific Literature on Selected Herbs, and Aromatic and Medicinal plants of the Temperate zone .Archon books. 770 pp. Hamden ,CT.
Sousa JA, Romalde JL, Ledo A, Eiras JC, Barja JL, Toranzo AE. 1996. Health status of two salmonid aquaculture facilities in North Portugal: characterization of the bacterial and viral pathogens causing notificable diseases. J. Fish Disease. 19: 83-9.
Sugihara, N. Arakawa, T. Ohnishi, M. Furuno, K. 1999. Anti- and pro-oxidativ effects of flavonoids on metal-induced lipid hydroperoxide-dependent lipid
Tomaino, A. Cimino, F. Zimbalatti, V. Venuti, V. Salfaro, V. Pasquale, A. D. Saija, A. 2005. Influence of heating on antioxidant activity and chemical composition of some spice essential oil, food chemistry. 89, 549-554.
Truelstrup Hansen, L. Gill, T. & Huss, H. H . 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smokedSalmon.Food Research International. 28, 123–130.
Tsuchiya HM, Sato M, Miyazaki T, Fujiwara S, Tanigaki S, Ohyama M, et al. 1996. Comparative study on the antibacterial activity of photochemical flavanones against methicillin-resistant Staphylococcus aureus. J Ethnopharmacol; 50: 27-34.
Valnet J. 2002. Phytotherapy, treatment of disease by plants. Translated to Persian by: Emami A, Shams-Ardekani MR, Nekoei-naeini N. Tehran: Rahe-kamal Pub. p: 358-361.
Vieira ,T.M.F.S .and Regitano-d Arce, M.A.B. 2001. Canola oil thermal oxidation during oven test and microwave heating. Lebensmitte –Wissenschaft undtechnologie. 34(4) :215-221.
Watson, D.H. 2002. Food chemical safety. 2,Additives. first published .wood head publishing limited .chapter 12, 283-298.
Wenjiao Fan, Junxiu Sun, Yunchuan Chen, Jian Qiu, Yan Zhang, Yuanlong Chi . 2009. Effects of chitosan coating on quality and shelf life of silvercarp during frozen storageFood Chemistry.115 : 66–70.
www.made-in-china.com/Agriculture-food catalog/sap-Extract/html.
Yanishlieva,N.V. Marinova,E.M. Gordon,M.H. Reneva,G.V. 1999. Antioxidant activity and Mechanism of action of thymol and carvacol in two lipid systems. Food chemistry. 64(1):59-66.
Zhang, H ,Chen, F. Wang, X. Yao, H.Y. 2006. Evaluation of antioxidant activity of parsely (petroselinum crispum) essential oil and identification of its antioxidant constituents .Food Research International. 39, 833-839.
Zing ,Y. Yang,L. Yuangang ,Zu. 2010. Oxidative stability of sunflower oil supplemented by carnosic acid compared with synthetic antioxidant during accelerated storage. Food Chemistry. 118(3) ,656-662.
Zouari, N. Elgharbi, F. Fakhfakh, N. Bacha, A. B. Gargouri, Y. Miled, N. 2010. Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat.African Journal of Biotechnology. 9(15): 2276-2283.