Akku, O.C.; Varlik, N.; Erkanand, S.; (2004). Determination of some quality parameters of fish balls prepared from raw and boiled Fish. Turk JVet Anim Science; 28: 79-85.##AOAC.; (2005). Official Methods of Analysis (18th Ed). Washington, DC: Association of Official Analytical Chemists.##ASTM.; (1969). Manual an Sensory Tasting Method, American Society for Testing and Materials, Philadelphia. pp; 33-42.##Bakar, J.; (2005). Processing fish finger with bread crumbs. FST 4811, Kimia Dan Pemprosesan Komoditi Hasilan Haiwan, University Putra Malaysia.##Ben-Gigirey, B.; DeSousa, J.M.; Villa, T.G.; Barros Velazqez, J.; (1999). Chemical changes and Visual Appearance of Albacore Tunaas Related to Frozen Storage. Food Science; 64: 20-24.##Bligh, EG.; Dyer, WJ.; (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Physiology and Pharmacology; 37: 911-917.##Burt, JR.; (1988). The effects of drying and smoking on the vitamin content of fish. In: Burt, J.R. Ed. Fish Smoking and Drying. London, UK. Elsevier. 53-61.##Colakolu, FA.; (2004). The effect of processing techniques on microflora of roach (Rutilusrutilus) and whitefish (Coregenus sp.). Turk J. Vet. Anim. Science., 28: 239-247.##Connell, JJ.; (1980) Control of fish quality. Fishing news BooksLtd. p 222.##Dragoev, SG.; Kiosev, DD.; Danchev, SA.; Ionchev, NI.; Genv, NS.; (1999). Study on oxidative eprocesses in frozen fish, Bulgarine Journal Agric Science, 4: 55-65.##Egan, H.; Krik, RS.; Sawyer, R.; (1997). Pearsons Chemical Analysis of Foods, 9(edn), pp. 609-634.##Goulas, AE. ; Kontominas, MG. ; (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (sparus aurata): Biochamical and Sensory attributes. Food Chemistry; 100: 287-296.##Hedayatifard, M.; (2003). Fish and Shrimp Processing Technology, Persia Fisheries Industries Co, Tehran, 120p.##Hedayatifard, M.; Moeini, S.; (2007). Loss of omega-3 fatty acids of sturgeon (Acipenser stellatus) during cold storage, International Journal of Agriculture and Biology; 9(4): 598-601.##Hedayatifard, M.; Motamedzadegan, A.; Ghosseiri, Sh.; (2012). Sensory Characteristics, Biochemical Composition and Quality Factors of Fish Cake Prepared from Big-Head Carp Aristichthys nobilis, 2nd National Seminar of Food Assurance, Savadkooh, Islamic Azad University. 17-18 Oct. 2012, 3293p.##Hoke, ME.; Jahncke, ML.; Silva, JL.; Hearsbereger, JO.; Chamul, RS.; Suriyaphn, O.; (2000). Stability of washed frozen mince from channel catfish frame. J. Food Science; 65: 1083-1086.##Huss, HH.; (1994). Assurance of seafood quality, Fisheries Technical, Rome, Italy, pp; 334##Ludorf, W.; Meyer, V.; (1973). Fische und Fischerzeugnisse, Berlin, Und Hamburg: Paul Parey Verlag. 309p.##Izci, L.; (2010). Utilization and quality of fish fingers from Prussian carp (Carassius gibeliobloc h, 1782), Pakistan Veterinary Journal; PP: 207-209.##Izci, L.; Bilgin, E.; Gunlu, A.; (2011). Production of fish finger from sand smelt (Atherina boyeri, RISSO 1810) and determination of quality changes, African Journal of Biotechnology; 10 (21): 4464-4469.##Jorjani, S.; Ghelichi, A.; Hedayatifard, M.; Romiani, L., (2014). Study of Chemical Changes and Sensory properties of Common Carp Fish Burger (Cyprinus carpio) during Storing at -18°C, Journal of Fisheries; 8(4): 43-57.##Natseba, A.; LwaliRda, I.; Kakura, E.; MuyaBja, C.K.; Muyoaga, JH.; (2005). Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International; 38: 469-474.##Olayinka, OA.; Tope, AA.; Patricia, O.; Akande, A.; (2009). The nutritional composition, sensory evaluation and microbiological studies of fish cake made from shrimp by catch. African Journal of Food Science; 3(7): 177-183.##Oyelese, OA.; (2006). Shelf life of tilapia fishmeal, paste and cake. Journal of fisheries international; 1(2): 98-101.##Pearson, D.; (1997). The chemical analysis of foods. long man group LTD(sixth edition).##Park, JW.; (2005). Surimi and Surimi Seafood. CRC Press, USA, ISBN: 9780824726492.##Razavi Shirazi, H.; (2001). Sea Products Technology, Vol. 2, Tehran: Naghshe Mehr, pp. 173-215.##Piccolo, J.; Daniel, AP.; Klein, B.; Ferreira, LF.; Ruviaro, AR.; Emanuelli, T.; Kubota, EH.; (2014). Oxidative stability of refrigerated fi sh pates containing loquat seed extract, Ciência Rural, Santa Maria; 44(9): 1705-1710.##Sayar, S.; (2001). A study on production of croquet from whiting fillets (Merlangius merlangius euxinus L., 1758), Undergraduate thesis, Ege University, Faculty of Fisheries, p. 25.##Tangestani, R.; Alizadeh-Doughikolaee, M.; Elyasi, A.; (2010). An analysis of the organoleptic properties of three types of fish fingers produced from silver carp flesh, Iranian Journal of Natural Resources; 1(63): 1-10.##Tarladigs, BG.; Watts, BM.; Jonathan, M.; (1969). Distillaition Method for Determinaition of Malonaldehyde in Rancid Food, Journal of American Oil Chemistry Society; 37: 44-48.##Tokur, B.; Ozkutuk, S.; Atici, E.; Ozyurt, G.; Ozyurt, C.; (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinu scarpio L., 1758), during frozen storage (-18) Food Chemistry; 99: 335-341.##Unlusayın, M.; Bilgin, S.; Izci, L.; (2002). The of flesh productivity determination, chemical components and shelf life of goldfish (Carassius auratusL.1758) at +4°C after hot smoking. Süleyman Demirel Univ J Eğirdir Fish Faculty, 8: 62-70.##Wood, G.; Hintz, L.; Salwin, H.; (1969). Chemical alteration infish tissue during storage at low temperatures, Journal of Association Official Chemistry; 52: 904-910.##