1. Al-Bulushi IM, Kasapis S, Dykes GA, Al-Waili H, Guizani N, Al-Oufi H (2013) Effect of frozen storage on the characteristics of a developed and commercial fish sausages. J Food Sci Technol 50:1158–1164. https://doi.org/10.1007/s13197-011-0441-x
2. AOAC (2000) Official Methods of analysis of AOAC International. Association of Official and Analytical Chemists, Rockville, MD, USA
3. APHA, 1992. Recommended methods for the microbial examination of foods. Broadway: American Public Health Association, 19, 181–188
4. Beatty SA, Gibbons NE (1937) The measurement of spoilage in fish. J Biol Board Canada 3:79–91. https://doi.org/10.1139/f37-007
5. Benjakul S, Visessanguan W (2010) Impacts of freezing and frozen storage on quality changes of seafood. In: Devahastin S (ed) Physico-chemical aspects of food engineering and processing. CRC Press, Boca Raton, FL, pp 283–306