1. Erkmen O, Bozoglu TF. Food preservation by low temperatures. Food Microbiology: Principles into Practice. John Wiley and Sons, Ltd, Chichester, UK. 2016. [DOI:10.1002/9781119237860]

2. Rodrigues D, Alves C, Horta A, Pinteus S, Silva J, Culioli G, Thomas O, Pedrosa R. Antitumor and antimicrobial potential of bromoditerpenes isolated from the red alga, Sphaerococcus coronopifolius. Mar Drugs. 2015 Feb;13(2):713-26. [DOI:10.3390/md13020713]

3. Moubayed NM, Al Houri HJ, Al Khulaifi MM, Al Farraj DA. Antimicrobial, antioxidant properties and chemical composition of seaweeds collected from Saudi Arabia. Saudi J Biol Sci. 2017 Jan 1;24(1):162-9. [DOI:10.1016/j.sjbs.2016.05.018]

4. Silva J, Alves C, Freitas R, Martins A, Pinteus S, Ribeiro J, Gaspar H, Alfonso A, Pedrosa R. Antioxidant and Neuroprotective Potential of the Brown Seaweed Bifurcaria bifurcata in an in vitro Parkinson's Disease Model. Mar Drugs. 2019 Feb;17(2):85. [DOI:10.3390/md17020085]

5. Bita S, Najafzadeh-varazi H, Kochanian P, Fazlara A, Mohammadian T. 2010. A study on histamine and bacterial changes in orange-spotted grouper, Epinephelus coioides during ice storage. Iranian Nat Res J. 2010; 63(4): 287-299. [in Persian].

6. Frankel EN. Methods to determine the extent of oxidation, in Frankel EN (Ed). Lipid Oxidation, 2 nd ed vol. 18. England: The Oily Press; 2005 : 99-127. [DOI:10.1533/9780857097927.99]

7. Singaravelu G, Arockiamary JS, Kumar VG, Govindaraju K. A novel extracellular synthesis of monodisperse gold nanoparticles using marine alga, Sargassum wightii Greville. Colloids Surf B: Biointerfaces. 2007 May 15;57(1):97-101. [DOI:10.1016/j.colsurfb.2007.01.010]

8. Chander MP, Veeraragavam S, Vijayachari P. Antimicrobial and hemolytic activity of seaweed Padina gymnospora from South Andaman, Andaman and Nicobar Islands of India. Int J Curr Microbiol App Sci. 2014;3:364-9.

9. Egan H, Sawyer R. Pearson's chemical Analysis of food. 9th. Edition, Edinburgh, Scotland, Churchill. Livingstone, UK. 1997:609-34.

10. Siripatrawan U, Noipha S. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocoll. 2012 May 1;27(1):102-8. [DOI:10.1016/j.foodhyd.2011.08.011]

11. AOCS DF. Official methods and recommended practices of the American Oil Chemists' Society. AOCS. 1998; 5:2-93.

12. IUPAC. Standard Methods for the Analysis of Oils, Fats and Derivates, 7th edition, C. Paquot & A. Hautfenne (Eds.), International :union: of Pure and Applied Chemistry. Blackwell Scientific Publications Inc, Oxford. 1992; 1-151.

13. Cozzolino D, Murray AI, Chree A, Scaife JR. 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. 2005 Dec 1;38(8):821-8. [DOI:10.1016/j.lwt.2004.10.007]

14. Morales-Medina R, García-Moreno PJ, Muñío MM, Guadix A, Guadix EM. Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil. Grasas Aceites. 2015 Jun 30;66(2):069. [DOI:10.3989/gya.0694141]

15. Jorjani S, Galichi A, Hedayati Fard M. Effect of chitosan coating enriched with rice-bran extract on the shelf-life of rainbow trout (Oncorhynchus mykiss) during cold storage. J Food Indust Res. 2018 Sep 23;28(3):153-67. [in Persian].

16. Sadeghi N, Ojagh SM, Shabanpour B, Hosseini Sh. Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oil. Iranian J Food Sci Tech. 2018 Dec 6; 15 (82): 201-212.[in Persian].

17. Rattaya S, Benjakul S, Prodpran T. Extraction, antioxidative, and antimicrobial activities of brown seaweed extracts, Turbinaria ornata and Sargassum polycystum, grown in Thailand. Int J Aquatic Res. 2015 Mar 1;7(1):1-6. [DOI:10.1007/s40071-014-0085-3]

18. Zuta PC, Simpson BK, Zhao X, Leclerc L. The effect of α-tocopherol on the oxidation of mackerel oil. Food Chem. 2007 Jan 1;100(2):800-7. [DOI:10.1016/j.foodchem.2005.11.003]

19. Tzikas Z, Ambrosiadis I, Soultos N, Georgakis S. Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice. Food Control. 2007 Oct 1;18(10):1172-9. [DOI:10.1016/j.foodcont.2006.07.014]

20. Gai F, Gasco L, Ortoffi M, Gonzáles‐Rodríguez Á, Parisi G. Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets. J Appl Ichthyol. 2014 Jun;30:64-71. [DOI:10.1111/jai.12427]

21. Ghafouri FS, Shabani Sh, Akhondzadeh Basti A. Study of the Antibacterial and Antioxidative Effects of Chlorella vulgaris Algae Extract on the Quality of Rainbow Trout during Storage at 4°C. Food Sci and Nutr. 2017; 15 (3): 51-64. [in Persian].

22. Peiretti P, Gai F, Ortoffi M, Aigotti R, Medana C. Effects of rosemary oil (Rosmarinus officinalis) on the shelf-life of minced rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Foods. 2012 Dec 4;1(1):28-39. [DOI:10.3390/foods1010028]

23. Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control. 2007 May 1;18(5):566-75. [DOI:10.1016/j.foodcont.2006.02.002]

24. Mazandrani HA, Javadian S, Bahram S. The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage. Food Sci Nutr. 2016 Mar;4(2):298-304. [DOI:10.1002/fsn3.290]

25. Oliveira A, Miller M. Purification of Alaskan walleye pollock (Gadus chalcogrammus) and New Zealand hoki (Macruronus novaezelandiae) liver oil using short path distillation. Nutrients. 2014 May;6(5):2059-76. [DOI:10.3390/nu6052059]

26. De B, Chatterjee S. Impact of assorted spices on lipid quality alteration of refrigerated fish muscle. Int Food Res J. 2015 Jan 1; 22(1).

27. Sunisa W, Worapong U, Sunisa S, Saowaluck J, Saowakon W. Quality changes of chicken frying oil as affected of frying conditions. Int Food Res J. 2011 May 1;18(2).

28. Pereira DA, Paseiro L, Maroto J, Cruz JM. Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Res Int. 2010;43(5):1277-82. [DOI:10.1016/j.foodres.2010.03.019]

29. Ochrem AS, Żychliñska-Buczek J, Zapletal P. Carp (Cyprinus carpio L.) lipid oxidation during cold storage. Arch Pol Fisheries. 2015 Jun 1;23(2):101-6. [DOI:10.1515/aopf-2015-0011]

30. Thamizharasan S. Phytochemical compounds of Padina gymnospora and its mic effects. J Pharm Innov. 2018; 7(11): 512-515.

31. Liu HR, White PJ. Oxidative stability of soybean oils with altered fatty acid compositions. J Am Oil Chem Soc. 1992 Jun;69(6):528-32. [DOI:10.1007/BF02636103]

32. Siriwardhana N, Lee KW, Kim SH., Ha JH, Park GT, Jeon YJ. 2004. Lipid peroxidation inhibitory effects of Hizikia fusiformis methanolic extract on fish oil and linoleic acid. Food Sci Technol Int. 2004 Apr;10(2): 65-72. [DOI:10.1177/1082013204043883]

33. THUKORALA Y, LEE KW, SHAHIDI F, HEU MS, KIM HT, LEE JS, JEON YJ. Antioxidant efficacy of extracts of an edible red alga (Grateloupia filicina) in linoleic acid and fish oil. J Food Lipids. 2003 Dec;10(4):313-27. [DOI:10.1111/j.1745-4522.2003.tb00024.x]

34. Eskandari S, Hosseini H, Hosseini E, Shiraei Kasmaei A. Antioxidant and antibacterial effects of parsley extract (Petroselinum crispum) on silver carp (Hypophthalmichthys molitrix) fillets during refrigeration. Iranian Nutr Sci Food Tech J. 2013 Sep 15;8(2):165-72. [in Persian].

35. Khodanazari A, Pourashouri P. Chemical, microbiological and sensory changes in whole and gutted tiger tooth croaker (Otolithes ruber) during ice storage. J Vet Res Biol Products. 2017 Oct; 30 (4): 155-167. [in Persian].