References

AOAS., 1994. Official Methods and Recommended Practices of the American Oil Chemists Society. American Oil Chemists Society, Champaign.

Aksu, H., N. Erkan, H. Colak, C. Varlık, N. Gokoglu and M. Ugur, 1997. Some changes in anchovy marinades during production in different acid-salt concentrations and determination of shelf life. J. Fac. Vet. Med., 8: 86-90.

Amerine, M.A., R.N. Pangbnor and E.B. Roseller, 1965. Principles of Sensory Evaluation of Food. Academic Press, New York and London, pp: 16-69.

Antonacopoulos, N. and W. Vyncke, 1989. Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists Association (WEFTA). Zeitschrift Fur Lebensmittel Untersuchung Und Forschung, 189: 309-316.
CrossRef  |  

Bligh, E.G. and W.J. Dyer, 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911-917.
CrossRef  |  PubMed  |  Direct Link  |  

Chomnawang, C., K. Nantachai, J. Yongsawatdigul, S. Thawornchinsombut and S. Tungkawachara, 2007. Chemical and biochemical changes of hybrid catfish fillet stored at 4°C and its gel properties. Food Chem., 103: 420-427.
CrossRef  |  Direct Link  |  

Dokuzlu, C., 2000. Shelf-life of the marinated local anchovies. J. Fac. Vet. Med., 19: 45-49.

Ersoy, B. and A. Ozeren, 2009. The effect of cooking methods on mineral and vitamin contents of African catfish. Food Chem., 115: 419-422.
CrossRef  |  Direct Link  |  

Ersoy, B. and B.A. Yılmaz, 2003. Frozen storage of African catfish (Clarias gariepinus Burchell, 1822) mince balls. Turk. J. Vet.Anim. Sci., 27: 827-832.
Direct Link  |  

Gokoglu, N., 2002. Seafood Processing Technology. Su Vakfı Yayınları, Istanbul, pp: 154.

Gram, L. and H.H. Huss, 1996. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol., 33: 121-137.
CrossRef  |  Direct Link  |  

James, C.S., 1995. Analytical Chemistry of Foods. Blackie Academic and Professional, New York.

Kılınc, B. and S. Caklı, 2004. Marination technoloy. E.U. Fish. J., 21: 153-156.

Karl, H., A. Roepstorff, H.H. Huss and B. Bloemsma, 1994. Survival of Anisakis larvae in marinated herring fillets. Int. Food Sci. Technol., 29: 661-670.
CrossRef  |  Direct Link  |  

Ludorff, W. and V. Meyer, 1973. Fische und Fisherzeugnisse. Verlag Paul Parey, Berlin, Hamburg, pp: 209-210.

Mattissek, R., F.M. Shengel and G. Steıner, 1988. Lebensmittel-Analytick. Springer Verlag, Berlin, Tokyo, pp: 440.

Olgunoglu, I.A., 2007. Sensory chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus L., 1758 ). Ph.D. Thesis, Institute of Naural and Applied Sciences, University of Cukurova, pp: 111.

Ozden, O. and T. Baygar, 2003. The effect of different packaging methods on some quality criteria of marinated fish. Turk. J. Vet. Anim. Sci., 27: 899-906.
Direct Link  |  

Sallam, K.I., A.M. Ahmed, M.M. Elgazzar and E.A. Eldaly, 2007. Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C. Food Chem., 102: 1061-1070.
CrossRef  |  Direct Link  |  

Schenderyuk, V. and P.J. Byokowsky, 1990. Salting and Marinating of Fish. In: Seafood: Recources, Nutritional Composition and Preservation, Sıkorskı, Z.E. (Ed.). CRS Press. Inc., Boca Raton, Florida, pp: 147-162.

Suvanich, V. and D.L. Marshall, 1998. Influence of storage time and temperature on quality of catfish (Ictalurus punctatus) frames. J. Aquatic Food Prod. Technol., 7: 61-76.
CrossRef  |  Direct Link  |  

Tarladgis, B.G., B.M. Watts, M.T. Younathan and L. Dugan Jr., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc., 37: 44-48.
CrossRef  |  Direct Link  |  

Varlık, C., N. Erkan and O. Ozden, 2007. Basic Quality Control of Seafood. Istanbul University, Istanbul, pp: 202.

Varlik, C., N. Erkan, O. Ozden, S. Mol and T. Baygar, 2004. Sea Products Processing Technologies. 7th Edn., Istanbul Univ. Publ., Istanbul, Turkey, pp: 491.

Varlik, C., N. Erkan, S. Metin, T. Baygar and O. Ozden, 2000. Determination of the shelf-life of marinated fish balls. Turk. J. Vet. Anim. Sci., 24: 593-597.
Direct Link  |  

Yapar, A., 1998. Some quality changes in anchovy (Engraulis encrasicolus L.) marinades produced by using 2 different ripening solution. Ege Univ. Turk. Fish, 15: 1-7.