107
Balasaraswathy N, Sugumar G, Selvan A, Ramesh U, Velayutham P (2008) Changes in quality
characteristics of cooked and uncooked crab meat (Portunus pelagicus) under ice storage.
Asian Fish Sci 21:101–112
Banerjee S (2006) Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea
polyphenols. Food Res Int 39(4):486–491
Barrento S, Marques A, Teixeira B, Vaz-Pres P, Nunes ML (2009) Nutritional quality of the edible
tissues of European lobster Homarus gammarus and American Lobster Homarus americanus.
J Agric Food Chem 57:3645–3652
Bartolo I, Birk EO (2002) Some factors affecting Norway lobster (Nephrops norvegicus) cuticle
polyphenol oxidase activity and black spot development. Int J Food Sci Technol 33(3):329–336
Bascinar NS (2004) Shrimp. SÜMAE YUNUS Araştırma Bülteni 4:1–3
Beard TV, McGregor D (2004) Storage and care of live lobsters. Laboratory Leaflet Number 66
(Revised) CEFAS, Lowestoft, p 26
Bekaert K, Devriese L, Maes S, Robbens J (2015) Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails (Nephrops norvegicus)
based on 16S rDNA analysis by PCR-DGGE. Food Microbiol 46:132–138
Belessiotis V, Delyannis E (2011) Solar drying. Sol Energy 85:1665–1691
Bell MC, Redant F, Tuck I (2006) Nephrops species. In: Phillips BF (ed) Lobsters: biology, management, aquaculture and fisheries. Wiley-Blackwell, Oxford, pp 412–461
Benjakul S, Bauer F (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles. J Sci Food Agric 80:1143–1150
Benjakul S, Bauer F (2001) Biochemical and physicochemical changes in catfish (Silurus glanis
Linne) muscle as influenced by different freeze–thaw cycles. Food Chem 72:207–217
Benjakul S, Sutthipan N (2009) Muscle changes in hard and soft shell crabs during frozen storage.
LWT-Food Sci Technol 42:723–729
Benjakul S, Visessanguan W, Tanaka M (2005) Properties of phenoloxidase isolated from the
cephalothorax of kuruma prawn (Penaeus japonicus). J Food Biochem 29:470–485
Benjakul S, Visessanguan W, Tanaka M (2006) Inhibitory effect of cysteine and glutathione on
phenoloxidase from kruma prawn (Penaeus japonicus). Food Chem 98:158–163
Benner RA, Miget R, Fınne G, Acuff GR (1994) Lactic acid/melanosis inhibitors to improve shelf
life of brown shrimp (Penaeus aztecus). J Food Sci 59(2):242–245
Berber S, Turel S, Yılmaz S (2014) The chemical composition of the crayfish (Astacus leptodactylus) in pond Yenice. In: Proceedings of the 5th international symposium on sustainable
development, Sarajevo, pp 75–86
Biede SL, Himelbloom BH, Rutledge JE (1982) Influence of storage atmosphere on several chemical parameters of sun‐dried shrimp. J Food Sci 47(3):1030–1031
Biji KB, Chako ST, Yathavomoorthi R, Ravishankar CN, Bindu J, Mathew S (2013) Optimization
of process parameters for ready to serve bread spread from blue swimmer crab Portunus pelagicus in tin-free steel cans. Fish Technol 50:237–244
Biji KB, Ravishankar CN, Venkateswarlu R, Mohan CO, Srinivasa Gopal TK (2016) Biogenic
amines in seafood: a review. J Food Sci Technol 53(5):2210–2218
Bingol EB, Bostan K, Varlık C, Uran H, Üçok-Alakavuk D, Sivri N (2015) Effects of chitosan
treatment on the quality parameters of shrimp (Parapenaeus longirostris) during chilled storage. Turk J Fish Aquat Sci 15:821–831
Bono G, Gai F, Peiretti PG, Badalucco C, Brugiapaglia A, Siragusa G, Palmegiano GB (2012)
Chemical and nutritional characterisation of the Central Mediterranean giant red shrimp
(Aristaeomorpha foliacea): influence of trophic and geographical factors on flesh quality. Food
Chem 130:104–110
Boon DD (1975) Discoloration in processed crab meat: a review. J Food Sci 40:756–761
Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R (2007) Effect of freezing and
thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and
cryogenic freezing. J Food Eng 80(1):292–299
Borderias J (2012) Pre-treatments for fish and seafood in general. In: Mascharoni RH (ed) Operation
in food refrigeration. CRC Press, Taylor and Franchis Group, Boca Raton, pp 173–181
References
Balasaraswathy N, Sugumar G, Selvan A, Ramesh U, Velayutham P (2008) Changes in quality
characteristics of cooked and uncooked crab meat (Portunus pelagicus) under ice storage.
Asian Fish Sci 21:101–112
Banerjee S (2006) Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea
polyphenols. Food Res Int 39(4):486–491
Barrento S, Marques A, Teixeira B, Vaz-Pres P, Nunes ML (2009) Nutritional quality of the edible
tissues of European lobster Homarus gammarus and American Lobster Homarus americanus.
J Agric Food Chem 57:3645–3652
Bartolo I, Birk EO (2002) Some factors affecting Norway lobster (Nephrops norvegicus) cuticle
polyphenol oxidase activity and black spot development. Int J Food Sci Technol 33(3):329–336
Bascinar NS (2004) Shrimp. SÜMAE YUNUS Araştırma Bülteni 4:1–3
Beard TV, McGregor D (2004) Storage and care of live lobsters. Laboratory Leaflet Number 66
(Revised) CEFAS, Lowestoft, p 26
Bekaert K, Devriese L, Maes S, Robbens J (2015) Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails (Nephrops norvegicus)
based on 16S rDNA analysis by PCR-DGGE. Food Microbiol 46:132–138
Belessiotis V, Delyannis E (2011) Solar drying. Sol Energy 85:1665–1691
Bell MC, Redant F, Tuck I (2006) Nephrops species. In: Phillips BF (ed) Lobsters: biology, management, aquaculture and fisheries. Wiley-Blackwell, Oxford, pp 412–461
Benjakul S, Bauer F (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles. J Sci Food Agric 80:1143–1150
Benjakul S, Bauer F (2001) Biochemical and physicochemical changes in catfish (Silurus glanis
Linne) muscle as influenced by different freeze–thaw cycles. Food Chem 72:207–217
Benjakul S, Sutthipan N (2009) Muscle changes in hard and soft shell crabs during frozen storage.
LWT-Food Sci Technol 42:723–729
Benjakul S, Visessanguan W, Tanaka M (2005) Properties of phenoloxidase isolated from the
cephalothorax of kuruma prawn (Penaeus japonicus). J Food Biochem 29:470–485
Benjakul S, Visessanguan W, Tanaka M (2006) Inhibitory effect of cysteine and glutathione on
phenoloxidase from kruma prawn (Penaeus japonicus). Food Chem 98:158–163
Benner RA, Miget R, Fınne G, Acuff GR (1994) Lactic acid/melanosis inhibitors to improve shelf
life of brown shrimp (Penaeus aztecus). J Food Sci 59(2):242–245
Berber S, Turel S, Yılmaz S (2014) The chemical composition of the crayfish (Astacus leptodactylus) in pond Yenice. In: Proceedings of the 5th international symposium on sustainable
development, Sarajevo, pp 75–86
Biede SL, Himelbloom BH, Rutledge JE (1982) Influence of storage atmosphere on several chemical parameters of sun‐dried shrimp. J Food Sci 47(3):1030–1031
Biji KB, Chako ST, Yathavomoorthi R, Ravishankar CN, Bindu J, Mathew S (2013) Optimization
of process parameters for ready to serve bread spread from blue swimmer crab Portunus pelagicus in tin-free steel cans. Fish Technol 50:237–244
Biji KB, Ravishankar CN, Venkateswarlu R, Mohan CO, Srinivasa Gopal TK (2016) Biogenic
amines in seafood: a review. J Food Sci Technol 53(5):2210–2218
Bingol EB, Bostan K, Varlık C, Uran H, Üçok-Alakavuk D, Sivri N (2015) Effects of chitosan
treatment on the quality parameters of shrimp (Parapenaeus longirostris) during chilled storage. Turk J Fish Aquat Sci 15:821–831
Bono G, Gai F, Peiretti PG, Badalucco C, Brugiapaglia A, Siragusa G, Palmegiano GB (2012)
Chemical and nutritional characterisation of the Central Mediterranean giant red shrimp
(Aristaeomorpha foliacea): influence of trophic and geographical factors on flesh quality. Food
Chem 130:104–110
Boon DD (1975) Discoloration in processed crab meat: a review. J Food Sci 40:756–761
Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R (2007) Effect of freezing and
thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and
cryogenic freezing. J Food Eng 80(1):292–299
Borderias J (2012) Pre-treatments for fish and seafood in general. In: Mascharoni RH (ed) Operation
in food refrigeration. CRC Press, Taylor and Franchis Group, Boca Raton, pp 173–181
References