112
Food and Drug Administration (FDA) (1982) The food defect action levels: current levels for natural or unavoidable defects in food for human use that present no health hazard. 200 C Street,
S.W., Washington, DC, 20204
Food and Drug Administration (FDA) (2000). Sulfites: An important food safety issue, an update
on regulatory status and methodologies. http://www.cfsan.fda.gov/~dms/fssulfit.html.
Fotedar S, Evans L (2011) Health management during handling and live transport of crustaceans:
a review. J Invertebr Pathol 106:143–152
Fregin T, Bickmeyer U (2016) Electrophysiological investigation of different methods of anesthesia in lobster and crayfish. PLoS One 11(9):e0162894
Galetti JA (2010) Mechanical processing of European green crab (Carcinus maenas), the development of a value-added product and the use of restructuring additives to increase the functional
properties of green crab patties. Electronic thesis and dissertations. p 78. http://digitalcommons.library.umaine.edu/etd/78
Garcia‐Soto B, Miranda JM, Barros-Velazquez J, Aubourg SP (2015) Quality changes during the frozen storage of the crustacean lobster krill (Munida spp.). Eur J Lipid Sci Technol
117:431–439
Gardner C (2004) Treating the prawn well on its way to the barbie: welfare of aquatic crustaceans.
In: Jones B (ed) Welfare underwater: issues with aquatic animals. Proceedings of the 2004
RSPCA Australia scientific seminar, Canberra, February 26, RSPCA Australia Inc., Deakin
West, Australia, pp 21–24
Gary M (2012) Southern rock lobster strategic plan 2011–2016. Southern Rock Lobster Ltd
Gates KW, Parker AH, Bauer DL, Huang YW (1993) Storage changes of fresh and pasteurized
blue crab meat in different types of packaging. J Food Sci 58(2):314–317
Gavrila C, Ghiaus AG, Gruia I (2008) Heat and mass transfer in convective drying processes. In:
Proceedings of the 2nd COMSOL Conference, 4–6 November, Hannover
Geiger W, Alcorlo P, Baltana A, Montes C (2005) Impact of an introduced Crustacean on the trophic webs of Mediterranean wetlands. Biol Invasions 7:49–73
George C (1973) Technological aspects of preservation and processing of edible shellfishes. III:
factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage. Fish Technol 10(1):15–20
George C, Gopakumar K (1988) Spoilage changes in the muscle of crab, Scylla serrata stored at
three different temperatures. In: The first Indian fisheries forum, proceedings. Karnataka Press,
Mangalore, pp 347–349
Ghaly AE, Dave D, Budge S, Brooks MS (2010) Fish spoilage mechanisms and preservation techniques: review. Am J Appl Sci 7(7):859–877
Gil MI, Gomy JR, Kader AA (1998) Responses of ‘fuji’ apple slices to ascorbic acid treatments
and low-oxygen atmospheres. Hortic Sci 33:305–309
Gill T (1990) Objective analysis of seafood quality. Food Rev Int 6(4):687–697
Gillespie NC, Burke JB (1991) Report on the seminar on the mud crab culture and trade. BOBP/
REP/51, pp 207–209
Gillett R (2008) Global study of shrimp fisheries. FAO Fisherıes Technical Paper 475. Food and
Agrıculture Organızatıon of the Unıted Natıons, Rome, p 313
Gimenez B, Martinez-Alvarez O, Montero P, Gomez-Guillen MC (2010) Characterization of phenoloxidase activity of carapace and viscera from cephalothorax of Norway lobster (Nephrops
norvegicus). LWT-Food Sci Technol 43:1240–1245
Gokoglu N (2002) Seafood processing technology. Su Vakfı Publications, Book, 157 p. (In Turkish)
Gokoglu N (2004) The effect of organic acid treatments on the melanosis inhibition and shelf-life
in shrimp (Penaeus japonıcus). Acta Aliment 33(2):191–199
Gokoglu M, Oray IK (1997) A study on the fishing of blue crab (Callinectes sapidus Rathbun) in
the Gulf of Antalya. Workshop on fishing and processing technology organised by University
of Istanbul Faculty of Fisheries, Istanbul (In Turkish)
Gokoglu N, Toktas B (2018) Investigation of the inhibitory effect of erythorbic acid on melanosis in red shrimp (Aristomorpho foliacea). In: Hydromedit 2018, 3rd international congress
on applies ichtyology and aquatic environment, 8–11 Nov 2018. Proceedings Book, Volos,
pp 300-302
2 Crustacean Shellfish
Food and Drug Administration (FDA) (1982) The food defect action levels: current levels for natural or unavoidable defects in food for human use that present no health hazard. 200 C Street,
S.W., Washington, DC, 20204
Food and Drug Administration (FDA) (2000). Sulfites: An important food safety issue, an update
on regulatory status and methodologies. http://www.cfsan.fda.gov/~dms/fssulfit.html.
Fotedar S, Evans L (2011) Health management during handling and live transport of crustaceans:
a review. J Invertebr Pathol 106:143–152
Fregin T, Bickmeyer U (2016) Electrophysiological investigation of different methods of anesthesia in lobster and crayfish. PLoS One 11(9):e0162894
Galetti JA (2010) Mechanical processing of European green crab (Carcinus maenas), the development of a value-added product and the use of restructuring additives to increase the functional
properties of green crab patties. Electronic thesis and dissertations. p 78. http://digitalcommons.library.umaine.edu/etd/78
Garcia‐Soto B, Miranda JM, Barros-Velazquez J, Aubourg SP (2015) Quality changes during the frozen storage of the crustacean lobster krill (Munida spp.). Eur J Lipid Sci Technol
117:431–439
Gardner C (2004) Treating the prawn well on its way to the barbie: welfare of aquatic crustaceans.
In: Jones B (ed) Welfare underwater: issues with aquatic animals. Proceedings of the 2004
RSPCA Australia scientific seminar, Canberra, February 26, RSPCA Australia Inc., Deakin
West, Australia, pp 21–24
Gary M (2012) Southern rock lobster strategic plan 2011–2016. Southern Rock Lobster Ltd
Gates KW, Parker AH, Bauer DL, Huang YW (1993) Storage changes of fresh and pasteurized
blue crab meat in different types of packaging. J Food Sci 58(2):314–317
Gavrila C, Ghiaus AG, Gruia I (2008) Heat and mass transfer in convective drying processes. In:
Proceedings of the 2nd COMSOL Conference, 4–6 November, Hannover
Geiger W, Alcorlo P, Baltana A, Montes C (2005) Impact of an introduced Crustacean on the trophic webs of Mediterranean wetlands. Biol Invasions 7:49–73
George C (1973) Technological aspects of preservation and processing of edible shellfishes. III:
factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage. Fish Technol 10(1):15–20
George C, Gopakumar K (1988) Spoilage changes in the muscle of crab, Scylla serrata stored at
three different temperatures. In: The first Indian fisheries forum, proceedings. Karnataka Press,
Mangalore, pp 347–349
Ghaly AE, Dave D, Budge S, Brooks MS (2010) Fish spoilage mechanisms and preservation techniques: review. Am J Appl Sci 7(7):859–877
Gil MI, Gomy JR, Kader AA (1998) Responses of ‘fuji’ apple slices to ascorbic acid treatments
and low-oxygen atmospheres. Hortic Sci 33:305–309
Gill T (1990) Objective analysis of seafood quality. Food Rev Int 6(4):687–697
Gillespie NC, Burke JB (1991) Report on the seminar on the mud crab culture and trade. BOBP/
REP/51, pp 207–209
Gillett R (2008) Global study of shrimp fisheries. FAO Fisherıes Technical Paper 475. Food and
Agrıculture Organızatıon of the Unıted Natıons, Rome, p 313
Gimenez B, Martinez-Alvarez O, Montero P, Gomez-Guillen MC (2010) Characterization of phenoloxidase activity of carapace and viscera from cephalothorax of Norway lobster (Nephrops
norvegicus). LWT-Food Sci Technol 43:1240–1245
Gokoglu N (2002) Seafood processing technology. Su Vakfı Publications, Book, 157 p. (In Turkish)
Gokoglu N (2004) The effect of organic acid treatments on the melanosis inhibition and shelf-life
in shrimp (Penaeus japonıcus). Acta Aliment 33(2):191–199
Gokoglu M, Oray IK (1997) A study on the fishing of blue crab (Callinectes sapidus Rathbun) in
the Gulf of Antalya. Workshop on fishing and processing technology organised by University
of Istanbul Faculty of Fisheries, Istanbul (In Turkish)
Gokoglu N, Toktas B (2018) Investigation of the inhibitory effect of erythorbic acid on melanosis in red shrimp (Aristomorpho foliacea). In: Hydromedit 2018, 3rd international congress
on applies ichtyology and aquatic environment, 8–11 Nov 2018. Proceedings Book, Volos,
pp 300-302
2 Crustacean Shellfish