108
Botta JR (1995) Chemical methods of evaluating freshness quality. In: Evaluation of seafood
freshness quality. VCH Publishers, Inc., New York
Bottino NR, Lilly ML, Finne G (1979) Fatty acid stability of Gulf of Mexico brown shrimp
(Penaeus aztecus) held on ice and in frozen storage. J Food Sci 44:1778–1779
Boziaris IS, Kordila A, Neofitou C (2011) Microbial spoilage analysis and its effect on chemical
changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures. Int J Food Sci Technol 46:887–895
Brack A, Hellman N, Decker H (2008) Kinetix properties of hexameric tyrosinase from crustaceans Palinurus elephas. Photochem Photobiol 84:682–699
Bragagnolo N, Rodriguez-Amaya DB (2001) Total lipid, cholesterol, and fatty acids of farmed
freshwater prawn (Macrobrachium rosenbergii) and wild marine shrimp (Penaeus brasiliensis,
Penaeus schimitti, Xiphopenaeus kroyer). J Food Compos Anal 14:359–369
Buricova L, Reblova Z (2008) Czech medical plants as possible sources of antioxidants. Czech J
Food Sci 26:132–138
Bykowski PJ (1990) The preparation of the catch for preservation of marketing. In: Sikorski
ZE (ed) Seafood resources, nutritional composition, and preservation. CRC Press Inc., Boca
Raton, pp 77–93
Cabi (2019a) Invasive Species Compendium. https://www.cabi.org/isc/datasheet/70581. Accessed
13 Sept 2019
Cabi (2019b) Invasive Species Compendium. https://www.cabi.org/isc/datasheet/89134. Accessed
13 Sept 2019
Cabi (2019c) Cherax quadricarinatus (redclaw crayfish). https://www.cabi.org/isc/datasheet/89135.
Accessed 16 Sept 2019
Calder BL, Bushway AA, Bayer RC, Davis-Dentici K, Camire ME (2005) Quality of whole lobster
(Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage. J Food Sci 70(9):C523–C528
Carroll JC, Winn RN (1989) Species profiles: life histories and environmental requirements of
coastal fishes and invertebrates (Pacific Southwest)—brown rock crab, red rock crab, and yellow crab. U.S. Fish Wildl. Serv. Biol. Rep. 82 (11.117). U.S. Army Corps of Engineers, TR
EL-82-4, 16 p
Celik M, Tureli C, Celik M, Yanar Y, Erdem U, Kucukgulmez A (2004) Fatty acid composition of
the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean. Food
Chem 88:271–273
Cemeroglu B, Karadeniz F, Özkan M (2003) In: Cemeroglu B (ed) Fruit and vegetable processing
technology. Başkent Klişe Printing, Ankara, pp 37–134
Cemeroglu B, Yemenicioglu A, Ozkan M (2004) In: Cemeroglu B (ed) Fruit and vegetable processing technology, vol 1. Başkent Klişe Printing, Ankara, pp 116–144
Chakraborty R, Mukhopadhyay P, Bera M, Suman S (2011) Infrared-assisted freeze drying of tiger
prawn: parameter optimization and quality assessment. J Dry Technol 29(5):508–519
Chan TY (1998a) Shrimps and prawns. The living marine resources of the western central pacific.
In: Carpenter KE, Niem H (eds) Cephalopods, crustaceans, holothurians, and sharks. FAO
fisheries identification guide for fishery purposes, vol 2. FAO, Rome, pp 851–971
Chan TY (1998b) Lobsters. In: Carpenter KE, Niem VH (eds) The living marine resources of the
Western Central Pacific, vol 2. Cephalopods, crustaceans, holothurians, and sharks. FAO species identification guide for fishery purposes. FAO, Rome, pp 973–1028
Chan ST, Yao MWY, Wong YC, Wong T, Mok CS, Sin DWM (2006) Evaluation of chemical
indicators for monitoring freshness of food and determination of volatile amines in fish by
headspace solid-phase microextraction and gas chromatography-mass spectrometry. Eur Food
Res Technol 224:67–74
Chan JTY, Dileep AO, Betti M (2011) Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chem 120:109–117
Chandrapavan A, Gardner C, Linnane A, Hobday D (2009) Colour variation in the southern rock
lobster Jasus edwardsii and its economic impact on the commercial industry. N Z J Mar Freshw
Res 43:537–545
2 Crustacean Shellfish
Botta JR (1995) Chemical methods of evaluating freshness quality. In: Evaluation of seafood
freshness quality. VCH Publishers, Inc., New York
Bottino NR, Lilly ML, Finne G (1979) Fatty acid stability of Gulf of Mexico brown shrimp
(Penaeus aztecus) held on ice and in frozen storage. J Food Sci 44:1778–1779
Boziaris IS, Kordila A, Neofitou C (2011) Microbial spoilage analysis and its effect on chemical
changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures. Int J Food Sci Technol 46:887–895
Brack A, Hellman N, Decker H (2008) Kinetix properties of hexameric tyrosinase from crustaceans Palinurus elephas. Photochem Photobiol 84:682–699
Bragagnolo N, Rodriguez-Amaya DB (2001) Total lipid, cholesterol, and fatty acids of farmed
freshwater prawn (Macrobrachium rosenbergii) and wild marine shrimp (Penaeus brasiliensis,
Penaeus schimitti, Xiphopenaeus kroyer). J Food Compos Anal 14:359–369
Buricova L, Reblova Z (2008) Czech medical plants as possible sources of antioxidants. Czech J
Food Sci 26:132–138
Bykowski PJ (1990) The preparation of the catch for preservation of marketing. In: Sikorski
ZE (ed) Seafood resources, nutritional composition, and preservation. CRC Press Inc., Boca
Raton, pp 77–93
Cabi (2019a) Invasive Species Compendium. https://www.cabi.org/isc/datasheet/70581. Accessed
13 Sept 2019
Cabi (2019b) Invasive Species Compendium. https://www.cabi.org/isc/datasheet/89134. Accessed
13 Sept 2019
Cabi (2019c) Cherax quadricarinatus (redclaw crayfish). https://www.cabi.org/isc/datasheet/89135.
Accessed 16 Sept 2019
Calder BL, Bushway AA, Bayer RC, Davis-Dentici K, Camire ME (2005) Quality of whole lobster
(Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage. J Food Sci 70(9):C523–C528
Carroll JC, Winn RN (1989) Species profiles: life histories and environmental requirements of
coastal fishes and invertebrates (Pacific Southwest)—brown rock crab, red rock crab, and yellow crab. U.S. Fish Wildl. Serv. Biol. Rep. 82 (11.117). U.S. Army Corps of Engineers, TR
EL-82-4, 16 p
Celik M, Tureli C, Celik M, Yanar Y, Erdem U, Kucukgulmez A (2004) Fatty acid composition of
the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean. Food
Chem 88:271–273
Cemeroglu B, Karadeniz F, Özkan M (2003) In: Cemeroglu B (ed) Fruit and vegetable processing
technology. Başkent Klişe Printing, Ankara, pp 37–134
Cemeroglu B, Yemenicioglu A, Ozkan M (2004) In: Cemeroglu B (ed) Fruit and vegetable processing technology, vol 1. Başkent Klişe Printing, Ankara, pp 116–144
Chakraborty R, Mukhopadhyay P, Bera M, Suman S (2011) Infrared-assisted freeze drying of tiger
prawn: parameter optimization and quality assessment. J Dry Technol 29(5):508–519
Chan TY (1998a) Shrimps and prawns. The living marine resources of the western central pacific.
In: Carpenter KE, Niem H (eds) Cephalopods, crustaceans, holothurians, and sharks. FAO
fisheries identification guide for fishery purposes, vol 2. FAO, Rome, pp 851–971
Chan TY (1998b) Lobsters. In: Carpenter KE, Niem VH (eds) The living marine resources of the
Western Central Pacific, vol 2. Cephalopods, crustaceans, holothurians, and sharks. FAO species identification guide for fishery purposes. FAO, Rome, pp 973–1028
Chan ST, Yao MWY, Wong YC, Wong T, Mok CS, Sin DWM (2006) Evaluation of chemical
indicators for monitoring freshness of food and determination of volatile amines in fish by
headspace solid-phase microextraction and gas chromatography-mass spectrometry. Eur Food
Res Technol 224:67–74
Chan JTY, Dileep AO, Betti M (2011) Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chem 120:109–117
Chandrapavan A, Gardner C, Linnane A, Hobday D (2009) Colour variation in the southern rock
lobster Jasus edwardsii and its economic impact on the commercial industry. N Z J Mar Freshw
Res 43:537–545
2 Crustacean Shellfish