113
Gokoglu N, Yerlikaya P (2003) Determinaton of proximate composition and mineral contents of
blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of
Antalya. Food Chem 80:495–498
Gokoglu N, Yerlikaya P (2008) Inhibition effects of grape seed extracts on melanosis formation in
shrimp (Parapenaeus longirostris). Int J Food Sci Technol 43(6):1004–1008
Gokoglu N, Yerlikaya P (2015) Quality changes and spoilage of fish. In: Seafood chilling, refrigeration and freezing. Wiley, Chichester, pp 38–54
Golan-Goldhirsh A, Whitaker JR (1984) Effect of ascorbic acid, sodium bisulfite and thiol compounds on mushroom polyphenol oxidase. J Agric Food Chem 32:1003–1009
Gomez-Guillen MC, Martinez-Alvarez O, Llamas A, Montero P (2005) Melanosis inhibition and
SO 2 residual levels in shrimps (Parapenaeus longirostris) after different sulfite-based treatments. J Sci Food Agric 85:1143–1148
Gonçalves AA, De Oliveira ARM (2016) Melanosis in crustaceans: a review. LWT-Food Sci
Technol 65:791–799
Gonçalves AC, López-Caballero ME, Nunes ML (2003) Quality changes of deepwater pink
shrimp (Parapenaeus longirostris) packed in modified atmosphere. J Food Sci 68:2586–2590
Goncalves AA, Santiago C, Gindri Jr G (2009) The effect of glaze uptake on storage quality of
frozen shrimp. J Food Eng, 90 :285–290.
Goodrick GB, Paterson BD, Grauf S (1995) Alive and kipping. Storage and transport of live
prawns. Aust Fish 54:18–21
Gornik SG, Albalat A, Macpherson H, Birkbeck H, Neil DM (2011) The effect of temperature on
the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail
meat during storage. J Appl Microbiol 111:582–592
Gornik SG, Albalat A, Theethakaew C, Neil DM (2013) Shelf life extension of whole Norway
lobster Nephrops norvegicus using modified atmosphere packaging. Int J Food Microbiol
167:369–377
Goulas AE, Kontominas MG (2005) Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem
93:511–520
Gram L, Huss HH (1996) Microbiological spoilage of fish and fish products. Int J Food Microbiol
33:121–137
Guandalini E, Ioppolo A, Mantovani A, Stacchini P, Giovannini C (1998) 4-Hexylresorcinol as
inhibitor of shrimp melanosis: efficacy and residues studies; Evaluation of possible toxic effect
in a human intestinal in vitro model (Caco-2); Preliminary safety assessment. Food Addit
Contam 15(2):171–180
Guillen MD, Errecalde C (2002) Volatile components of raw and smoked black bream (Brama
rail) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry. J Sci Food Agric 82:945–952
Gulle P, Turna İİ, Gulle I (2007) Some reproductive and population characteristics of freshwater
crab (Potamon potamios Olivier. 1804) in Egirdir Lake. Süleyman Demirel University, J Sci
11(2):134–139
Gunnarsson GH (2010) Muscle spoilage in Nephrops. Skýrsla Matís 32-10, Matís ohf/Matis—
Food Research, Innovation & Safety, Iceland, 37 p
Gunter G (1961) Painless killing of crabs and other large crustaceans. Science 133(3449):327
Guochen Z, Arason S, Árnason SV (2009) Dehydration property of Shrimp (Pandalus borealis)
undergoing heat-pump drying process. Int J Agric Biol Eng 2(4):92–94
Gurel Inanlı A, Coban OE (2007) Çemişgezek Keban dam lake region freshwater crayfish (Astacus
leptodactylus, ESCH., 1823) Meat Yield and Chemical Quality. Eastern Anatolia Reg Stud
5(2):79–82
Gurel A, Patır B (2001) Meat yield and chemical quality of crayfish (Astacus leptodactyills Esch.,
1823) in Keban dam lake. Selçuk Univ J Vet Sci 17(2):23–30. (in Turkish)
Haard NF, Simpson BK (2000) Seafood enzymes, utilization and influence on postharvest seafood
quality. Marcel Dekker Inc, New York, 696 p
References
Gokoglu N, Yerlikaya P (2003) Determinaton of proximate composition and mineral contents of
blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of
Antalya. Food Chem 80:495–498
Gokoglu N, Yerlikaya P (2008) Inhibition effects of grape seed extracts on melanosis formation in
shrimp (Parapenaeus longirostris). Int J Food Sci Technol 43(6):1004–1008
Gokoglu N, Yerlikaya P (2015) Quality changes and spoilage of fish. In: Seafood chilling, refrigeration and freezing. Wiley, Chichester, pp 38–54
Golan-Goldhirsh A, Whitaker JR (1984) Effect of ascorbic acid, sodium bisulfite and thiol compounds on mushroom polyphenol oxidase. J Agric Food Chem 32:1003–1009
Gomez-Guillen MC, Martinez-Alvarez O, Llamas A, Montero P (2005) Melanosis inhibition and
SO 2 residual levels in shrimps (Parapenaeus longirostris) after different sulfite-based treatments. J Sci Food Agric 85:1143–1148
Gonçalves AA, De Oliveira ARM (2016) Melanosis in crustaceans: a review. LWT-Food Sci
Technol 65:791–799
Gonçalves AC, López-Caballero ME, Nunes ML (2003) Quality changes of deepwater pink
shrimp (Parapenaeus longirostris) packed in modified atmosphere. J Food Sci 68:2586–2590
Goncalves AA, Santiago C, Gindri Jr G (2009) The effect of glaze uptake on storage quality of
frozen shrimp. J Food Eng, 90 :285–290.
Goodrick GB, Paterson BD, Grauf S (1995) Alive and kipping. Storage and transport of live
prawns. Aust Fish 54:18–21
Gornik SG, Albalat A, Macpherson H, Birkbeck H, Neil DM (2011) The effect of temperature on
the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail
meat during storage. J Appl Microbiol 111:582–592
Gornik SG, Albalat A, Theethakaew C, Neil DM (2013) Shelf life extension of whole Norway
lobster Nephrops norvegicus using modified atmosphere packaging. Int J Food Microbiol
167:369–377
Goulas AE, Kontominas MG (2005) Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem
93:511–520
Gram L, Huss HH (1996) Microbiological spoilage of fish and fish products. Int J Food Microbiol
33:121–137
Guandalini E, Ioppolo A, Mantovani A, Stacchini P, Giovannini C (1998) 4-Hexylresorcinol as
inhibitor of shrimp melanosis: efficacy and residues studies; Evaluation of possible toxic effect
in a human intestinal in vitro model (Caco-2); Preliminary safety assessment. Food Addit
Contam 15(2):171–180
Guillen MD, Errecalde C (2002) Volatile components of raw and smoked black bream (Brama
rail) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry. J Sci Food Agric 82:945–952
Gulle P, Turna İİ, Gulle I (2007) Some reproductive and population characteristics of freshwater
crab (Potamon potamios Olivier. 1804) in Egirdir Lake. Süleyman Demirel University, J Sci
11(2):134–139
Gunnarsson GH (2010) Muscle spoilage in Nephrops. Skýrsla Matís 32-10, Matís ohf/Matis—
Food Research, Innovation & Safety, Iceland, 37 p
Gunter G (1961) Painless killing of crabs and other large crustaceans. Science 133(3449):327
Guochen Z, Arason S, Árnason SV (2009) Dehydration property of Shrimp (Pandalus borealis)
undergoing heat-pump drying process. Int J Agric Biol Eng 2(4):92–94
Gurel Inanlı A, Coban OE (2007) Çemişgezek Keban dam lake region freshwater crayfish (Astacus
leptodactylus, ESCH., 1823) Meat Yield and Chemical Quality. Eastern Anatolia Reg Stud
5(2):79–82
Gurel A, Patır B (2001) Meat yield and chemical quality of crayfish (Astacus leptodactyills Esch.,
1823) in Keban dam lake. Selçuk Univ J Vet Sci 17(2):23–30. (in Turkish)
Haard NF, Simpson BK (2000) Seafood enzymes, utilization and influence on postharvest seafood
quality. Marcel Dekker Inc, New York, 696 p
References