Ahangar, R., Alishahi, A., Daneshvar, S. M., Ojagh, S. M. and Mirsadeghi, H. 2020. The effect of different types of chitosan on the chemical characteristics of huso fillet (Huso huso) stored in refrigerator. Fisheries Science and Technology, 9(4), pp.232-243. (In Persian).
Aranaz, I., Mengíbar, M., Harris, R., Paños, I., Miralles, B., Acosta, N., Galed, G. and Heras, Á., 2009. Functional characterization of chitin and chitosan. Current chemical biology, 3(2), pp.203-230. https://doi.org/10.2174/187231309788166415.
Arashisar, Ş., Hisar, O., Kaya, M. and Yanik, T., 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International journal of food microbiology, 97(2), pp.209-214.
Banon, S., Díaz, P., Rodríguez, M., Garrido, M.D. and Price, A., 2007. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat science, 77(4), pp.626-633.
Baston, O. and Barna, O., 2010. Raw chicken leg and breast sensory evaluation. Food Science and technology, 11(1), pp.25-30.
Brannan, R.G., 2009. Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage. Meat science, 81(4), pp.589-595.
Carpenter, R., O’grady, M.N., O’callaghan, Y.C., O’brien, N.M. and Kerry, J.P., 2007. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat science, 76(4), pp.604-610.Chen, X., Lv, M., Gan, H., Zeng, D., Yang, C. and Ma, H., 2020. Impact of chitosan-based coatings on myofibrillar protein denaturation, muscle microstructure and lipid oxidation of oyster (Crassostrea hongkongensis) during 0 C storage. Journal of Aquatic Food Product Technology, 29(10), pp.1001-1012. https://doi.org/10.1080/10498850.2020.1828525.
DOWNES, F. and ITO, K., Compendium of methods for the microbiological examination of foods. Washington: American Public Health Association, 2001. 676 p.
Duan, J., Park, S.I., Daeschel, M.A. and Zhao, Y., 2007. Antimicrobial chitosan‐lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese. Journal of Food Science, 72(9), pp.M355-M362.
Durango, A.M., Soares, N.F.F. and Andrade, N.J., 2006. Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots. Food control, 17(5), pp.336-341. https://doi.org/10.1016/j.foodcont.2004.10.024.
A Eldaly, E., Mahmoud, F.A. and Abobakr, H.M., 2018. Preservative effect of chitosan coating on shelf life and sensory properties of chicken fillets during chilled storage. Journal of Nutrition and Food Security, 3(3), pp.139-148.
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. Food chemistry, 115(1), pp.66-70. https://doi.org/10.1016/j.foodchem.2008.11.060.
Ghoreishvandi, S., Hosseini, S.N. and Rezaie, A., 2021. Study of microbial, biochemical and sensorial changes in Gattan (Luciobarbus xanthopterus) during ice storage. Journal of Marine Science and Technology, 19(4), pp.13-24. (In Persian).
Haghighi, M. and Yazdanpanah, S., 2020. Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique. Journal of Food Quality, 2020, pp.1–7. https://doi.org/10.1155/2020/8865234.
Jeon, Y.J., Kamil, J.Y. and Shahidi, F., 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of agricultural and food chemistry, 50(18), pp.5167-5178.
Jorjani, S., Ghlichi, A., Hedayati Fard, M. (2018). 'Effect of chitosan coating enriched with rice-bran extract on the shelf-life of rainbow trout (Oncorhynchus mykiss) during cold storage', Journal of Food Research, 28(3), pp. 153-167. (In Persian).
Khor, E., 2001. Chitin, Fulfilling a Biomaterials Promise, Dept. Of Chemistry, National University of Singapore, Rep. Of Singapore.
Kilincceker, O., Dogan, I.S. and Kucukoner, E., 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT-Food science and Technology, 42(4), pp.868-873.
Latou, E., Mexis, S.F., Badeka, A.V., Kontakos, S. and Kontominas, M.G., 2014. Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets. LWT-Food science and Technology, 55(1), pp.263-268.
Gómez-Estaca, J., López de Lacey, A., Gómez-Guillén, M.C., López-Caballero, M.E. and Montero, P., 2009. Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil. Journal of Aquatic Food Product Technology, 18(1-2), pp.46-52. https://doi.org/10.1080/10498850802581252
No, H.K., Meyers, S.P., Prinyawiwatkul, W. and Xu, Z., 2007. Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of food science, 72(5), pp.R87-R100.
Pereda, M., Ponce, A.G., Marcovich, N.E., Ruseckaite, R.A. and Martucci, J.F., 2011. Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids, 25(5), pp.1372-1381.
Pikul, J., Leszczynski, D.E. and Kummerow, F.A., 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37(5), pp.1309-1313. https://doi.org/10.1021/jf00089a022.
Seifzadeh, M., Motalebi, A. And Mazloumi, M., 2011. Effect Of Coating Time By Sodium Alginate Edible Film On Quality And Shelf Life Of Frozen Kilka (Clupidaes Delicatula). Journal Of Marine Science And Technology Research, 10(1), Pp.68-80. (In Persian).
Shyu, Y.S., Chen, G.W., Chiang, S.C. and Sung, W.C., 2019. Effect of chitosan and fish gelatin coatings on preventing the deterioration and preserving the quality of fresh-cut apples. Molecules, 24(10), p.2008. https://doi.org/10.3390/molecules24102008.
Sullivan, D.J., Cruz-Romero, M.C., Hernandez, A.B., Cummins, E., Kerry, J.P. and Morris, M.A., 2020. A novel method to deliver natural antimicrobial coating materials to extend the shelf-life of European hake (Merluccius merluccius) fillets. Food Packaging and Shelf Life, 25, p.100522.
Teets, A.S., Sundararaman, M. and Were, L.M., 2008. Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast. Food Chemistry, 111(4), pp.934-941.
Vásconez, M.B., Flores, S.K., Campos, C.A., Alvarado, J. and Gerschenson, L.N., 2009. Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International, 42(7), pp.762-769.
Wills, R.B.H., Mcglasson, W.B., Graham, D., Tlee, H. and Hall, E.G. 1989. Postharvest-An introduction to the physiology and handling of fruit and vegetables. 3. New York: Van Nostrand Reinhold.
Yingyuad, S., Ruamsin, S., Reekprkhon, D., Douglas, S., Pongamphai, S. and Siripatrawan, U., 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packaging technology and science: An international journal, 19(3), pp.149-157. https://doi.org/10.1002/pts.717.
Yu, D., Li, P., Xu, Y., Jiang, Q. and Xia, W., 2017. Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4 C. International Journal of Food Properties, 20(2), pp.390-401.