PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

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• Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X.W., & Fang, Y. (2018). Effect of processing methods on nutritional and physico–chemical composition of fish: A review. MOJ Food Processing and Technology, 6(4), 376-382. doi: 10.15406/mojfpt.2018.06.00191.

• Adepoju, M. A., Omitoyin, B. O., Mohan, C. O., & Zynudheen, A. A. (2017). Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: A comparative study between steam application and water immersion. Food Science Nutrition, 5(3), 521-524. doi: 10.1002/fsn3.426.

• Ahmad, N. I., Noh, M. F. M., Mahiyuddin, W. R. W., Jaafar, H., Ishak, I., Azmi, W. N. F. W., … & Hairi M. H. (2015). Mercury levels of marine fish commonly consumed in Peninsular Malaysia. Environmental Science and Pollution Research, 22, 3672-3686. doi: 10.1007/s11356-014-3538-8.

• Ahmad, N. I., Mahiyuddin, W. R. W., Mohamad, T. R. R., Ling, C. Y., Daud, S. F., Hussein, N. C., … & Sulaiman, L. H. (2016). Fish consumption pattern among adults of different ethnics in Peninsular Malaysia. Food Nutrition Research, 60(1), 1-15. doi: 10.3402/fnr.v60.32697.

• Al-Mamari, D., Al-Kharusi, L., Al-Kiyumi, F., Al-Shogebai, S., Al-Anboori, I., Al-Seneadi, R., & Khrorv, S. (2014). Record of the largest longtail tuna, Thunnus tonggol (Bleeker 1851) from offshore Salalah in the Sultanate of Oman. Journal of Fisheries, 2(3), 215-216.

• Alia, T. T. N., Hing, L. S., Sim, S. F., Pradit, S., Ahmad, A., & Ong, M. C. (2020). Comparative study of raw and cooked farmed sea bass (Lates calcarifer) in relation to metal content and its estimated human health risk. Marine Pollution Bulletin, 153, 1-7. doi: 10.1016/j.marpolbul.2020.111009.

• Antonina, A. N., Shazili, N. A. M., Kamaruzzaman, B. Y., Ong, M. C., Rosnan, Y., & Sharifah, F. N. (2013). Geochemistry of the rare earth elements (REE) distribution in Terengganu coastal waters: A study case from Redang Island marine sediment. Open Journal of Marine Science, 3(3), 1-6. doi: 10.4236/ojms.2013.33017.

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• Arias, M. I. G., Pontes, E. A., Linares, M. C. G., Fernandez, M. C. G., & Muniz, F. J. S. (2003). Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry, 83(3), 349-356. doi: https://doi.org/10.1016/S0308-8146(03)00095-5

• Azmi, W. N. F. W., Ahmad, N. I., & Mahiyuddin, W. R. W. (2019). Heavy metal levels and risk assessment from consumption of marine fish in Peninsular Malaysia. Journal of Environmental Protection, 10(11), 1-22. doi: 10.4236/jep.2019.1011086.

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• Burger, J., Stern, A. H., & Gochfeld, M. (2003). Mercury in commercial fish: Optimizing individual choices to reduce risk. Environmental Health Perspective, 113, 266-271. doi: 10.1289/ehp.7315.

• Daramola, J. A., Fasakin, E. A., & Adeparusi, E. O. (2007). Changes in physiochemical and sensory characteristics of smoke–dried fish species stored at ambient temperature. African Journal of Food, Agriculture, Nutrition and Development, 7(6), 1-16.

• Daud, N. R., Akhir, M. F., & Husain, M. L. (2016). Water circulation in the shallow shelf areas off the Terengganu coast affected by wind stress force using a hydrodynamic model. Journal of Sustainability Science and Management, SI1, 81-92.

• Eduardo, T. V., Arlett, R. R., Lia, M., & Elena, P. (2016). Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-product. Animal Feed Science and Technology, 221, 195-205. doi: 10.1016/j.anifeedsci.2016.09.004.

• Elmadfa, I., & Meyer, A. L. (2017). Animal proteins as important contributors to a healthy human diet. Annual Review of Animal Biosciences, 5, 111-131. doi: 10.1146/annurev-animal-022516-022943.

• Ersoy, B., & Ozeren, A. (2009). The effect of cooking methods on mineral and vitamin contents of African catfish. Food Chemistry, 115(2), 419-422. doi: 10.1016/j.foodchem.2008.12.018.

• Ersoy, B., Yanar, Y., Aygul, K., & Mehmet, C. (2016). Effects of four cooking methods on the heavy metals concentrations of seabass fillets (Dicentrarchus labrax L. 1785). Food Chemistry, 99(4), 748-751. doi: 10.1016/j.foodchem.2005.08.055

• Feng, X., Fu, C., & Yang, H. (2017). Gelatin addition improves the nutrient retention, texture, and mass transfer of fish balls without altering their nanostructure during boiling. LWT, 77, 142-151. doi: 10.1016/j.lwt.2016.11.024.

• Gan, J., Lv, L., Peng, J. Li, J., Xiong, Z., Chen, D., & He, L. (2016). Multi–residue method for the determination of organofluorine pesticides in fish tissue by liquid chromatography triple quadrupole tandem mass spectrometry. Food Chemistry, 207, 195-204. doi: 10.1016/j.foodchem.2016.02.098.

• Garcı́a–Arias, M. T., Álvarez Pontes, E., Garcı́a–Linares, M. C., Garcı́a–Fernández, M. C., & Sánchez–Muniz, F. J. (2003). Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry, 83(3), 349-356. doi: 10.1016/S0308-8146(03)00095-5.

• Goswami, S., & Manna, K. (2020). Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha. Aquaculture and Fisheries, 5(6), 294-299. doi: https://doi.org/10.1016/j.aaf.2020.01.006

• Griffiths, S. P., Fry, G. C., Manson, F. J., & Lou, D. C. (2010). Age and growth of longtail tuna (Thunnus tonggol) in tropical and temperate waters of the central Indo–Pacific. ICES Journal of Marine Science, 67, 125-134. doi: 10.1093/icesjms/fsp223.

• Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar, R., Khoroshahi, N. K., & Badakhani, A. (2014). Effect of different cooking methods on minerals, vitamins, and nutritional quality indices of kutum roach (Rutilus Frisii kutum). Food Chemistry, 148, 86-91. doi: 10.1016/j.foodchem.2013.10.012.

• Lira, G. M., Cabral, C. C. V. Q., Oliveira, I. B. A., Bruno, C. F., Simon, S. J. G. B., & Bragagnolo, N. (2017). Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk. Food Research International, 101, 198-202. doi: https://doi.org/10.1016/j.foodres.2017.08.070

• Lombardo–Agüí, M., García–Campaña, A. M., Cruces–Blanco, C., & Gámiz–Gracia, L. (2015). Determination of quinolones in fish by ultra–high performance liquid chromatography with fluorescence detection using QuEChERS as sample treatment. Food Control, 50, 864-868. doi: 10.1016/j.foodcont.2014.10.027.

• Mohamed, K. N., & Amil, R. (2005). Nutrients enrichment experiment on seawater samples at Pulau Perhentian, Terengganu. Procedia Environmental Sciences, 30, 262-267. doi: 10.1016/j.proenv.2015.10.047.

• Mohanty, B. P., Ganguly, S., Mahanty, A., Mitra, T., Patra, S., Karunakaran, D., … & Ayyappan, S. (2019). Fish in human health and nutrition. Advances in Fish Research, 7, 189-218.

• Moussa, E. W. H., Shereen, A. N., Manal, A., Mehanni, A. E., & Rasha, A. E. (2014). Nutritional value and fatty acid composition of household cooking on fish fatty acids profile using atherogenicity and thrombogenicity indices. Journal of Food Chemistry and Nutrition, 2(1), 27-41.

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• Mustafa, M. G., Begum, S. R., Khaleque, M. A., Jannat, M., & Ahsan, D. A. (2012). Nutritional qualities of Hilsha and Sarpunti in different salt curing methods. Dhaka University Journal of Biological Sciences, 21(1), 97-104. doi: https://doi.org/10.3329/dujbs.v21i1.9749

• Nalan, G., Pinar, Y., & Emel, C. (2004). Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemistry, 84, 19-22. doi: 10.1016/S0308-8146(03)00161-4.

• Ng, Z. X., & Rosman, N. F. (2019). In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushroom. Journal of Food Science and Technology, 56(2), 865-877. doi: https://doi.org/10.1007/s13197-018-3547-6

• Norhazirah, A. A., Adiana, G., Yunus, K., Annual, Z. F., Ahmad, A., & Ong, M. C. (2020). Longtail tuna (Thunnus tonggol) consumption frequency in Terengganu, Malaysia. Open Journal of Marine Science, 10, 141-148. doi: 10.4236/ojms.2020.103011

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• Sofoulaki, K., Kalantzi, I., Machias, A., Mastoraki, M., Chatzifotis, S., Mylona, K., … & Tsapakis, M. (2018). Metals and elements in sardine and anchovy: Species specific differences and correlation with proximate composition and size. Science of the Total Environment, 645, 329-338. doi: 10.1016/j.scitotenv.2018.07.133.

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• Tang, W., Cheng, J., Zhao, W., & Wang, W. (2015). Mercury levels and estimated total daily intakes for children and adults from an electronic waste recycling area in Taizhou, China: Key role of rice and fish consumption. Journal of Environmental Sciences, 34(1), 107-115. doi: 10.1016/j.jes.2015.01.029.

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• Turkkan, A. U., Cakli, S., & Kilinc, B. (2008). Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing, 86, 163-166.

• Weber, J., Bochi, V. C., Ribeiro, C. P., Victorio, A. D. M., & Emanuelli, T. (2018). Effect of different cooking methos on oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106, 140-146. doi: 10.1016/j.foodchem.2007.05.052.

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