___

• • Alak, G., Hisar, Ş.A., Hisar, O., Kaban, G., and Kaya, M., (2010). Microbiological and Chemical Properties of Bonito Fish (Sarda sarda) Fillets Packaged with Chitosan Film, Modified Atmosphere and Vacuum. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. Cilt:16, ss:73-80.
• • Arashisar, Ş., Hisar, O., Kabani, G., Kayal, M., and Alak G., (2009). Effect of Chitosan Coating on Chemical And Microbiological Properties of Atlantic Bonito (Sarda sarda) Fillets. Journal of Food Science Technology, Volume:46, Issue:4, pp:380-383.
• • Bakkali, F., Averbeck, S., Averbeck, D., and Idaomar, M., (2008). Biological Effects of Essential Oils. A Review, Food and Chemical Toxicology, Volume:46, pp:446–475.
• • Becerril, R, Gomez-Lus, R., Goni, P., Lopez, P., and Nerin, C., (2007). Combination of Analytical and Microbiological Techniques to Study The Antimicrobial Activity of A New Active Food Packaging Containing Cinnamon or Oregano Against E. coli and S. aureus. Anal Bioanal Chemistry, Volume:388, pp:1003-1011.
• • Cabrita, L., Fruystein, N.A., and Andersen, Q.M., (2000). Anthocyanin Trisaccharides in Blueberries of Vaccinium Padifolium, Food Chemistry, Volume:69 pp:33-36.
• • Ceylan, A., (1983). Tıbbi Bitkiler-II. Ege Üniversitesi Ziraat Fakültesi Yayını No:481, Bornova-İzmir.
• • Chien, P.J., Sheu, F., and Yang, F.H., (2007). Effects of Edible Chitosan Coating on Quality and Shelf Life of Sliced Mango Fruit. Journal of Food Engineering, Volume:78, pp:225–229
• • Christie, W.W., (1990). Gas Chromatography and Lipids, The Oil Press, Glaskow, pp:302.
• • Çelik，H., (2005). Yaban Mersini (Likapa) Yetiştiriciliği. HASAD Yayın, S:128.
• • Davidson, P.M., Post, L.S., Branen, A.L., and Mccurdy, A.R., (1983). Naturally Occurring and Miscellaneous Food Antimicrobials. In Antimicrobials in Food, pp:371-419.
• • Devlieghere, F., Vermeulen, A., and Debevere, J., (2004). Chitosan: Antimicrobial Activity, İnteractions with Food Components and Applicability as a Coating on Fruit and Vegetables, Food Microbiology, Volume:21, pp:703–714.
• • Du, J., Gemma, H., and Ivahori S., (1997). Effect of Chitosan Coating on Storage of Peach, Japanese Pear and Kiwifruit, Journal of the Japanese Society for Horticultural Science, Volume:66, Issue:1, pp:15-22.
• • Duan, J., Cherian, G., and Zhao, Y., (2010a). Quality Enhancement in Fresh and Frozen Lingcod (Ophiodon elongates) Fillets by Employment of Fish oil Incorporated Chitosan Coatings, Food Chemistry, Volume:119, pp:524-532.
• • Duan, J., Jiang, Y., Cherian, G., and Zhao, Y., (2010b). Effect of Combined Chitosan-Krill Oil Coating and Modified Atmosphere Packaging on The Storability of Cold-Stored Lingcod (Ophiodon elongates) Fillets, Food Chemistry, Volume:122, Issue:4, pp:1035–1042
• • Dursun, S. and Erkan, N., (2009). Yenilebilir Protein Filmler ve Su Ürünlerinde Kullanımı, Journal of Fisheries Sciences.com, Volume:3, Issue:4, pp:352-373
• • 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, Volume:115, pp:66–70
• • Ghaouth, A.E., Ponnampalam, R., Castaigne, F., and Ar, J., (1992). Chitosan Coating to Extend the Storage Life of Tomatoes, Hortscience, Volume:27, Issue:9, pp:1016-1018.
• • Gomez-Estaca, J., Lopez De Lacey, A., Lopez-Caballero, M.E., Gomez-Guillen, M.C., and Montero, P., (2010). Biodegradable Gelatinechitosan Films Incorporated with Essential Oils as Antimicrobial Agents for Fish Preservation. Food Microbiology. 27, 889-896.
• • Gomez-Estaca, J., Montero, P., Gime’nez, B., and Go’mez-Guille’n, M.C., (2007). Effect of Functional Edible Films and High Pressure Processing on Microbial and Oxidative Spoilage in Cold-Smoked Sardine (Sardina pilchardus). Food Chemistry, Volume:105, pp:511–520.
• • Gutierrez, L., Sanchez, C., Batlle, R., and Nerın, C., (2009). New Antimicrobial Active Package for Bakery Products, Trends in Food Science and Technology, Volume:20, pp:92-96.
• • Günlü, A. and Koyun, E., (2012). Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4°C), Food and Bioprocess Technology. DOİ:10.1007/11947-012-0833-6.
• • Halkman, A.K., (2005). Merck Gıda Mikrobiyolojisi Uygulamaları, Başak Matbaacılık, Ankara.
• • Han, C., Lederer, C., Mcdanıel, M., and Zhao, Y., (2005). Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings. Journal of Food Scıence, Volume:70, Issue:3, pp:172-178.
• • Harrigan, W.F. and Mccance, M.E., (1976). Laboratory Metods in Food and Dairy Microbiology. Academic Press, London, pp:362.
• • Harrigan, W.F., (1998). Laboratory Methods in Food Microbiology, 3rd ed.Academic Press., London.
• • ICMSF, (1986). Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications, Toronto: University of Toronto Press., pp:181–196.
• • Jeon, Yj., Kamil, Jyva., and Shahidi, F., (2002). Chitosan as an Edible Invisible Film for Quality Preservation of Herring and Atlantic Cod, Journal of Agricultural and Food, Volume:20, Issue:50, pp:5167–5178 http://dx.doi.org/10.1021/jf011693l.
• • Kammerer, D.R., Schillmöller, S., Maier, O., Schieber, A., and Carle, R., (2007). Colour Stability of Canned Strawberries using Black Carrot and Elderberry Juice Concentrates as Natural Colourants. European Food Research and Technology, Volume:224 Issue:6, pp:667–679.
• • Kılıç, A., (2008). Uçucu Yağ Elde Etme Yöntemleri, Bartın Orman Fakültesi Dergisi 10, 13, 37-45.
• • Lee, J., Durst, R.W., and Wrolstad, R.E., (2002). Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments. Journal of Food Science, Volume:67, Issue:5, pp:1660-1667.
• • Mahan, F.I., (2007). Kitosanla Kaplanmış Soyulmuş Sosislerin Mikrobiyolojik Kalitesi ve Raf Ömürlerinin Araştırılması (Yüksek Lisans Tezi), İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Anabilim Dalı.
• • Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H., (2010). Effect of Chitosan Coatings Enriched with Cinnamon Oil on the Quality of Refrigerated Rainbow Trout. Food Chemistry, Volume:120, Issue:1, pp:193–198. http://dx.doi.org/10.1016/j.foodchem.2009.10.006.
• • Özdamar, K., (2001). SPSS ile Biyoistatistik. Yayın no:3,4. Baskı. Kaan Kitabevi, Eskişehir, pp:452.
• • Ponce, A.G., Roura, S.I., Del Valle, C.E., and Moreira, M.R., (2008). Antimicrobial and Antioxidant Activities of Edible Coatings Enriched with Natural Plant Extracts: In vitro and in vivo studies, Postharvest Biology and Technology, Volume:49, pp:294-300.
• • Quattara, B., Simard, Re., Piette, G., Begin, A., and Holley R., (2000). Inhibition of Surface Spoilage Bacteria in Processed Meats by Application of Antimicrobial Films Prepared with Chitosan, International Journal of Food Microbiology, Volume:62, pp:139-148.
• • Runfeng, W. and Li, Z., (2011). Effect of Chitosan on Fresh-Keeping Refrigerated fillets of Fresh Ctenopharyngodon Idellus. IEEE, pp:1061-1064.
• • Sallam, K.I., (2007). Antimicrobial and Antioxidant Effects of Sodium Acetate, Sodium Lactate, and Sodium Citrate in Refrigerated Sliced Salmon. Food Control, Volume:18, Issue:5, pp:566–575.
• • Sedigh-Jasour, M., Ehsani, A., Mehryar, L., and Naghibis, S., (2015). Chitosan Coating Incorporated with the Lactoperoxidase System: An Active Edible Coating for Fish Preservation. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6838
• • 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, Volume:42, Issue:7, pp:762–769.
• • Ye, M., Neetoo, H., and Chen, H., (2008), Effectiveness of Chitosan-Coated Plastic Films in Corporating Antimicrobials in İnhibition of Listeria Monocytogenes on Cold-Smoked Salmon, International Journal of Food Microbiology, Volume:127, pp:235–240.
• • Zivanovic, S., Chi, S., and Draughton, A.E., (2005). Antimicrobial Activity of Chitosan Films Enriched with Essential Oils, Journal of Food Science, Volume:70, pp:45-51.