106
Anthony JE, Hadgis PN, Milam RS, Herzfeld GA, Taper LJ, Ritchey SJ (1983) Yields, proximate
composition and mineral content of finfish and shellfish. J Food Sci 48:313
Arancibia MY, Lopez-Caballero ME, Gomez-Guillen MC, Montero P (2015) Chitosan coatings
enriched with active shrimp waste for shrimp preservation. Food Control 54:259–266
Arason S, Nguyen MV, Thorarinsdottir KA, Thorkelsson G (2014) Preservation of fish by curing.
In: Boziaris IS (ed) Seafood processing, technology, quality and safety. Wiley, Blackwell, West
Sussex, pp 129–160
Artuz ML (2005) Türkiye Denizlerinde Bulunan Karides Türleri Üzerine Etüt. Zoo-Natantia,
Publications Scientifiques, 22 p
Arulkumar A (2018) Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST,
1793) during ice storage. J Food Saf 39(1):e12582
Ashie INA, Simpson BK, Smith JP (1996a) Mechanisms for controlling enzymatic reactions in
foods. Crit Rev Food Sci Nutr 36:1–30
Ashie I, Smith J, Simpson B (1996b) Spoilage and shelf‐life extension of fresh fish and shellfish.
Crit Rev Food Sci Nutr 36:87–121
Atar HH, Olmez M, Bekcan S, Seçer S (2001) A research on efficiency and nutrient content of blue
crab (Callinectes sapidus Rathbun 1896). Food 26(3):195–201. (In Turkish)
Atay D (1997) Shellfish and production technique. University of Ankara Publications. No: 1478.
Textbook: 441. Ankara
Atkinson DA, Sim TC, Grant JA (1993) Sodium metabisulphite and SO 2 release: an underrecognized hazard among shrimp fishermen. Ann Allergy 71(6):563–566
Attala OA (2012) Impact of using organic acids and sodium sulfite on the quality of unpeeled
shrimp. World J Fish Mar Sci 4(3):284–289
Atul S, Chen CR, Nguyen VL (2009) Solar-energy drying systems: a review. Renew Sust Energ
Rev 13:1185–1210
Aubourg SP, Losada V, Prado M, Miranda JM, Barros-Velázquez J (2007) Improvement of the
commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice:
effects of a preliminary treatment with an antimelanosic agent on enzymatic browning. Food
Chem 103:741–748
Ayanda IO, Dedeke GA, Ekhator UI, Etiebet MK (2018) Proximate composition and heavy metal
analysis of three aquatic foods in Makoko River, Lagos, Nigeria. J Food Qual Article ID
2362843:6 p
Aydın I, Gokoglu N (2014) Effects of temperature and time of freezing on lipid oxidation in anchovy
(Engraulis encrasicholus) during frozen storage. Eur J Lipid Sci Technol 116:996–1001
Azam KMS, Mansur MA, Asadujjaman M, Rahman M, Sarwer MG (2013) Quality and safety
aspects of fresh and frozen prawn (Macrobrachium rosenbergii), Bangladesh. Am J Food Sci
Technol 1(4):77–81
Baboli J, Velayatzadeh M, Roomiani L, Khoramabadi A (2016) Effect of sex and tissue on fatty
acid composition in the meat of blue swimming crab (Portunus pelagicus) from the Persian
Gulf, Iran. Iran J Fish Sci 15(2):818–826
Badawi HK (1971) On the chemical composition of the red crab Portunus pelagicus. Mar Biol
11:198–200
Baghlani F, Raissy M, Roomiani J (2018) Fatty acid profile and chemical composition of lobster
(Panulirus homarus) caught from the Persian Gulf. J Food Technol Nutr 15(3):43–50
Bai Y, Hu Y, Huang Q (2013) Study on a combination drying technique of shrimp. Appl Mech
Mater Online 260–261:804–807
Bak LS, Andersen AB, Andersen EM, Bertelsen G (1999) Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis). Food Chem
64(2):169–175
Baklouti S, Derbali A, Dhieb K, Kammoun W, Jarboui O (2013) Proximate composition and its
seasonality of the Mediterranean green crab: Carcinus aestuarii Nardo, 1847 (Brachyura,
Portunidae), in Southern Tunisian Waters (Central Mediterranean). J Mar Biol 2013:989467
Balachandran KK (1975) Storage studies on prawns dried in rotary drum dryer. Fish Technol
12(2):116–119
2 Crustacean Shellfish
Anthony JE, Hadgis PN, Milam RS, Herzfeld GA, Taper LJ, Ritchey SJ (1983) Yields, proximate
composition and mineral content of finfish and shellfish. J Food Sci 48:313
Arancibia MY, Lopez-Caballero ME, Gomez-Guillen MC, Montero P (2015) Chitosan coatings
enriched with active shrimp waste for shrimp preservation. Food Control 54:259–266
Arason S, Nguyen MV, Thorarinsdottir KA, Thorkelsson G (2014) Preservation of fish by curing.
In: Boziaris IS (ed) Seafood processing, technology, quality and safety. Wiley, Blackwell, West
Sussex, pp 129–160
Artuz ML (2005) Türkiye Denizlerinde Bulunan Karides Türleri Üzerine Etüt. Zoo-Natantia,
Publications Scientifiques, 22 p
Arulkumar A (2018) Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST,
1793) during ice storage. J Food Saf 39(1):e12582
Ashie INA, Simpson BK, Smith JP (1996a) Mechanisms for controlling enzymatic reactions in
foods. Crit Rev Food Sci Nutr 36:1–30
Ashie I, Smith J, Simpson B (1996b) Spoilage and shelf‐life extension of fresh fish and shellfish.
Crit Rev Food Sci Nutr 36:87–121
Atar HH, Olmez M, Bekcan S, Seçer S (2001) A research on efficiency and nutrient content of blue
crab (Callinectes sapidus Rathbun 1896). Food 26(3):195–201. (In Turkish)
Atay D (1997) Shellfish and production technique. University of Ankara Publications. No: 1478.
Textbook: 441. Ankara
Atkinson DA, Sim TC, Grant JA (1993) Sodium metabisulphite and SO 2 release: an underrecognized hazard among shrimp fishermen. Ann Allergy 71(6):563–566
Attala OA (2012) Impact of using organic acids and sodium sulfite on the quality of unpeeled
shrimp. World J Fish Mar Sci 4(3):284–289
Atul S, Chen CR, Nguyen VL (2009) Solar-energy drying systems: a review. Renew Sust Energ
Rev 13:1185–1210
Aubourg SP, Losada V, Prado M, Miranda JM, Barros-Velázquez J (2007) Improvement of the
commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice:
effects of a preliminary treatment with an antimelanosic agent on enzymatic browning. Food
Chem 103:741–748
Ayanda IO, Dedeke GA, Ekhator UI, Etiebet MK (2018) Proximate composition and heavy metal
analysis of three aquatic foods in Makoko River, Lagos, Nigeria. J Food Qual Article ID
2362843:6 p
Aydın I, Gokoglu N (2014) Effects of temperature and time of freezing on lipid oxidation in anchovy
(Engraulis encrasicholus) during frozen storage. Eur J Lipid Sci Technol 116:996–1001
Azam KMS, Mansur MA, Asadujjaman M, Rahman M, Sarwer MG (2013) Quality and safety
aspects of fresh and frozen prawn (Macrobrachium rosenbergii), Bangladesh. Am J Food Sci
Technol 1(4):77–81
Baboli J, Velayatzadeh M, Roomiani L, Khoramabadi A (2016) Effect of sex and tissue on fatty
acid composition in the meat of blue swimming crab (Portunus pelagicus) from the Persian
Gulf, Iran. Iran J Fish Sci 15(2):818–826
Badawi HK (1971) On the chemical composition of the red crab Portunus pelagicus. Mar Biol
11:198–200
Baghlani F, Raissy M, Roomiani J (2018) Fatty acid profile and chemical composition of lobster
(Panulirus homarus) caught from the Persian Gulf. J Food Technol Nutr 15(3):43–50
Bai Y, Hu Y, Huang Q (2013) Study on a combination drying technique of shrimp. Appl Mech
Mater Online 260–261:804–807
Bak LS, Andersen AB, Andersen EM, Bertelsen G (1999) Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis). Food Chem
64(2):169–175
Baklouti S, Derbali A, Dhieb K, Kammoun W, Jarboui O (2013) Proximate composition and its
seasonality of the Mediterranean green crab: Carcinus aestuarii Nardo, 1847 (Brachyura,
Portunidae), in Southern Tunisian Waters (Central Mediterranean). J Mar Biol 2013:989467
Balachandran KK (1975) Storage studies on prawns dried in rotary drum dryer. Fish Technol
12(2):116–119
2 Crustacean Shellfish