Abedi, E., Sahari, M.A., 2014. Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties. Food Science & Nutrition 2(5), 443-463. DOI: 10.1002/fsn3.121
Abiona, O.O., Awojide, S.H., Anifowose, A.J., Adegunwa, A.O., Agbaje, W.B., Tayo, A. S., 2021. Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish. Bulletin of the National Research Centre 45(1), 1-6. DOI: 10.1186/s42269-021-00557-3
Ahmmed, M.K., Ahmmed, F., Stewart, I., Carne, A., Tian, H.S., Bekhit, A.E.D.A., 2021. Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products. Food Chemistry 353, 129451. DOI: 10.1016/j.foodchem.2021.129451
AOAC., 2000. AACC method 86-47 Total folate in cereal products – microbiological assay using trienzyme extraction. In). The Association, St. Paul, Minnesota.: Approved Methods of the American Association of Cereal Chemists, 10th ed.
Asadi, H., Dehghani Pashtroudi, R., 2012. Fish Atlas of Persian Gulf and Oman Sea. Iranian Fisheries Research Organization. (In Persian)
Bazarnova, J., Korableva, N., Ozerova, O., Moskvicheva, E., 2020. Biochemical composition and quality of herring preserves with addition of bio-protective cultures. Agronomy Research 18(S3), 1629-1639. DOI: 10.15159/ar.20.098
Cengiz, E.I., Unlu, E., Bashan, M., 2010. Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkish Journal of Biology 34, 433-438. DOI: 10.3906/biy-0903-19
FAO., 2022. The State of World Fisheries and Aquaculture 2022. Towards Blue Transformation. Rome, FAO. DOI: 10.4060/cc0461en
Güler, G.O., Kiztanir, B., Aktümsek, A., Citil, O.B., Özparlak, H., 2008. Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey). Food Chemistry 108, 689-694. DOI: 10.1016/j.foodchem.2007.10.080
Hong, H., Zhou, Y., Wu, H., Luo, Y., Shen, H., 2014. Lipid content and fatty acid profile of muscle, brain and eyes of seven freshwater fish: A comparative study. Journal of the American Oil Chemists’ Society 91(5), 795-804. DOI: 10.1007/s11746-014-2414-5
IFO (Iranian Fisheries Organization)., 2023. Statistical Yearbook of Iran Fisheries Organization 1397-1401, Iran Fisheries Organization, Deputy Planning and Resource Management Department, first edition.
Khoddami, A., Ariffin, A.A. Bakar, J., Ghazali, H.H., 2009. Fatty acid profile of the oil extracted from fish waste (head, intestine and liver) (Sardinella lemuru). World Applied Sciences Journal 7(1), 127-131.
Kim, S.K., Jung, W.K., 2007. Fish and bone as a calcium source. In: Shahidi, F. (Ed.). Maximising the value of marine by-products. Woodhead Publishing. pp. 328-339. DOI: 10.1533/9781845692087.2.328
Larsson, K., Almgren, A., Undeland, I., 2007. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle. Journal of Agricultural and Food Chemistry 55(22), 9027-9035. DOI: 10.1021/jf070522z
Mahaffey, K.R., Sunderlan, E.M., Chan, H.M., Choi, A.L., Grandjean, P., Mariën, K., Oken, E., Sakamoto, M., Schoeny, R., Weihe, P., Yan, C.H., Yasutake, A., 2011. Nutrition Reviews 69(9), 493-508. DOI: 10.1111/j.1753-4887.2011.00415.x
McLean, E., Alfrey, K., Gatlin III, D.M., Gaylord, T.G., Barrows, F.T., 2022. Muscle amino acid profiles of eleven species of aquacultured animals and their potential value in feed formulation. Aquaculture and Fisheries. DOI: 10.1016/j.aaf.2022.04.010
Olgunoglu, I.A., Artar, E., 2016. The fatty acid profiles in the muscle tissues of four benthic fish species from northeastern Mediterranean Sea of Turkey. Research Journal of Biotechnology 11(9), 71-74.
Öksüz, A., Mazlum, Y., 2016. Determination of proximate composition and fatty acid profiles of Astacus leptodactylus Eschscholtz, 1823 in Turkish freshwater resources. Crustaceana 89(10), 1135-1147. DOI: 10.1163/15685403-00003574
Querques, G., Forte, R., Souied, E.H., 2011. Retina and Omega-3. Journal of Nutrition and Metabolism 748361. DOI: 10.1155/2011/748361
Refstie, S., Olli, J.J., Standal, H., 2004. Feed intake, growth, and protein utilisation by post-smolt Atlantic salmon (Salmo salar) in response to graded levels of fish protein hydrolysate in the diet. Aquaculture 239, 331-349. DOI: 10.1016/j.aquaculture.2004.06.015
Saglık, S., Alpaslan, M., Gezgin, T., Çetintürk, K., Tekinay, A., Güven, K.C., 2003. Fatty acid composition of wild and cultivated gilthead Seabream (Sparus aurata) and sea bass (Dicentrarchus labrax). European Journal of Lipid Science and Technology 105, 104-107. DOI: 10.1002/ejlt.200390013
Sahari, M.A, Farahani, F., Soleimanian Y., Mokhlesi, A., 2013. n-3 fatty acid distribution of commercial fish species components. Journal of the American Oil Chemists' Society 90, 1167-1178. DOI: 10.1007/s11746-013-2258-4
Szlinder-Richert, J., Usydus, Z., Wyszynski, M., Adamczyk, M., 2010. Variation in fat content and fatty-acid composition of the Baltic herring Clupea harengus membras. Journal of Fish Biology 77(3), 585-599. DOI: 10.1111/j.1095-8649.2010.02696.x
Tocher, D.R., Betancor, M.B., Sprague, M., Olsen, R.E., Napier, J.A., 2019. Omega-3 long-chain polyunsaturated fatty acids, EPA and DHA: Bridging the gap between supply and demand. Nutrients 11(1), 89. DOI: 10.3390/nu11010089
Winwood, R.J., 2013. Recent developments in the commercial production of DHA and EPA rich oils from micro-algae. OCL 20(6), D604. www.nutri-facts.org.27.11.2016.
Wu, H., Forghani, B., Abdollahi, M., Undeland, I., 2022. Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets. Food Chemistry: X 16, 100488. DOI: 10.1016/j.fochx.2022.100488