[Adams M.R., Moss M.O. (2008). Food Microbiology. Cambridge, UK. Thomas Graham House, Science Park, Milton Road.]Search in Google Scholar
[Alam S., Khan N., Nasir M., Javid A. Khan T., Tayyab R., Zikria N. (2012). Chemical and sensory quality changes in wild and farmed fish flesh (Labeo rohita) at frozen storage (-18°C). J. Anim. Plant Sci., 22: 614-618.]Search in Google Scholar
[Arakawa K., Sagai M. (1986). Species differences in lipid peroxide levels in lung tissue and investigation of their determining factors. Lipids, 21: 769-775.]Search in Google Scholar
[Ayulo A.M.R., Machado R.A., Scussel V.M. (1994). Enterotoxigenic Escherichia coli and Staphylococcus aureus in fish and seafood from the southern region of Brazil. Internat. J. Food Microbiol., 24: 171-178.]Search in Google Scholar
[Bauer C., Schlott G. (2009). Fillet yield and fat content in common carp (Cyprinus carpio) produced in three Austrian carp farms with different culture methodologies. J. Appl. Ichthyol., 25: 591-594.]Search in Google Scholar
[Bjørnevik M., Karlsen Ø., Johnston I.A., Ki e s s l in g A. (2003). Effect of sustained exercise on white muscle structure and flesh quality in farmed cod (Gadus morhua L.). Aquac. Res., 34: 55-64.]Search in Google Scholar
[Çelik M., Diler A., Kujukgulmez A. (2005). A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different regions and climatic conditions. Food Chem., 92: 637-641.]Search in Google Scholar
[Chytiri S., Chouliara I., Savvaidis I., Kontominas M. (2004). Microbiological. chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol., 21: 157-165.]Search in Google Scholar
[Ciereszko A., Ocalewicz K. (2007). A Time for Trout. Academia, 1: 20-23.]Search in Google Scholar
[Clydesdale F. (1976). Instrumental techniques for color measurement of foods. Food Technol., 30.]Search in Google Scholar
[Commission Implementing Regulation (EU) No 404/2011 of 8 April 2011 laying down detailed rules for the implementation of Council Regulation (EC) No 1224/2009 establishing a Community control system for ensuring compliance with the rules of the Common Fisheries Policy.]Search in Google Scholar
[Costa R.A. (2013). Escherichia coli in seafood: A brief overview. Adv. Biosci. Biotechnol., 4: 450-454.]Search in Google Scholar
[Dal Bosco A., Castellini C., Bianchi L.,Mugnai C. (2004). Effect of dietary a-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Sci., 66: 407-413.]Search in Google Scholar
[Dal Bosco A., Castellini C., Cardinali R. (2005). Effect of dietary administration of rosemary extract on the oxidative stability of pigeon meat. Ital. J. Food Sci., 17: 419-428.]Search in Google Scholar
[Ehsani A., Jasour M.S., Khodayari M. (2013). Differentiation of common marketable-size rainbow trouts (Oncorhynchus mykiss) based on nutritional and dietetic traits: a comparative study. J. Appl. Anim. Res., 41: 1-5.]Search in Google Scholar
[Erdem M.E., Baki B., Samsun S. (2009). Fatty acid and amino acid compositions of cultured and wild sea bass (Dicentrarchus labrax L., 1758) from different regions in Turkey. J. Anim. Vet. Adv., 8: 1959-1963.]Search in Google Scholar
[Folch J., Lees M., Sloane-Stanley G. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497-509.]Search in Google Scholar
[Gines R., Valdimarsdottir T., Sveinsdottir K., Thorarensen H. (2004). Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Qual. Prefer., 15: 177-185.]Search in Google Scholar
[Gonzalez M.J., Gray J.I., Schemmel R.A., Dugan L., Welsch C.W. (1992). Lipid peroxidation products are elevated in fish oil diets even in the presence of added antioxidants. J. Nutr. Baltimore and Springfield then Bethesda, 122: 2190-2190.]Search in Google Scholar
[Gonzalez S., Flick G., O’Keefe S., Duncan S., McLean E., Craig S. (2006). Composition of farmed and wild yellow perch (Percaflavescens). J. Food Compos. Anal., 19: 720-726.]Search in Google Scholar
[Jankowska B.Zakes Z.Zmijewski T., Szczepko wski M., Wun der l i ch K. (2006). The impact of diet on the slaughter yield, proximate composition and fatty acids profile of fillets of tench (Tinca tinca L.). Archiv. Polish Fisheries, 14: 195-211.]Search in Google Scholar
[Kazun B., Grudniewska J., Terech-Majewska E., Kazun K.Gląbski E., S i w i c k i A.K. (2011). Health assessments of sea trout (Salmo trutta trutta), spawners from Pomeranian rivers in 2010 based on microbiological and immunological examinations (in Polish). Komunikaty Rybackie, 5: 21-27.]Search in Google Scholar
[Kozak K. Mazur J. Koztowska B.Karpinska M., Przylibski T, Mamont-Cie-sla K., Grządziel D., Stawarz O., Wysocka M., Dorda J. (2011). Correction factors for determination of annual average radon concentration in dwellings of Poland resulting from seasonal variability of indoor radon. Appl. Radiat. Isotopes, 69: 1459-1465.10.1016/j.apradiso.2011.05.01821652217]Search in Google Scholar
[Kreft A., Zabrocki R. (2010). The Tri-City consumers behaviors towards carp market (in Polish). Zeszyty Naukowe, 65: 51-60.]Search in Google Scholar
[Novotny L., Dvorska L., Lorencova A., Beran V., Pavlik I. (2004). Fish: a potential source of bacterial pathogens for human beings. Vet. Med-Czech., 49: 343-358.]Search in Google Scholar
[Pienkowska B., Hryszko K. (2013). The fishmarket: state and prospects. Market analyses. Wyd. IERiGZ-PIB, Warszawa, 19.]Search in Google Scholar
[Rupasinghe V., Afsana Y. (2010). Inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and phloridzin. Molecules, 15: 251-257.]Search in Google Scholar
[Sarma D., Akhtar M., Das P., Das P., Shahi N., Ciji A., Mahanta P., Yengkok-pam S., Debnath D. (2013). Nutritional quality in terms of amino acid and fatly acid of five coldwater fish species: Implications to human health. Nation. Acad. Sci. Letters, 36: 385-391.]Search in Google Scholar
[Shearer K.D. (1994). Factors affecting the proximate composition of cultured fishes with emphasis on salmonids. Aquaculture, 119: 63-88.]Search in Google Scholar
[Ulbricht T., Southgate D. (1991). Coronary heart disease: seven dietary factors. The Lancet, 338: 985-992.]Search in Google Scholar
[Varga D., Hancz C., Horn P., Molnar T., Szabo A. (2013). Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary. Acta Aliment. Hung., 42: 495-503.]Search in Google Scholar
[Varga D., Muller T, Specziar A., Febel H., Hancz C, Bazar G., Urbanyi B., Szabo A. (2013). A note on the special fillet fatly acid composition of the dwarf carp (Cyprinus carpio carpio) living in thermal Lake Heviz. Hungary. Acta Biol. Hung., 64: 34-44.]Search in Google Scholar
[Wogu M., Maduakor C. (2010). Evaluation of microbial spoilage of some aquacultured fresh fish in Benin City Nigeria. Ethiopian J. Environ. Stud. Managem., 3 (3).]Search in Google Scholar
[Wood J., Richardson R., Nute G., Fisher A., Cam p o M., Kasapidou E., Sh ear d P., E n s e r M. (2004). Effects of fatty acids on meat quality: a review. Meat Sci., 66: 21-32.]Search in Google Scholar
[Zakipour Rahimabadi E., Jasour M., Ehsani A., Rahnama M., Arshadi A. (2012). Dietary supplementation versus direct postmortem addition of a-tocopherol acetate on fatty acid composition of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Internat. Food Res. J., 19: 1145-1151.]Search in Google Scholar
[Zakrzewski J., Goryczko K., Skibniewska K., Dobosz S., Szarek J., Guziur J. (2011). Organoleptic characteristic of Polish rainbow trout (Oncorhynchus mykiss W.) farming in recirculating aquaculture system (in Polish). 36 Krajowa Konferencja - Szkolenie dla Hodowcow Ryb Lososiowatych. Jastrząbia Gora. ]Search in Google Scholar