115
Hungria DB, Tavares CPS, Pereira LA, Silva UAT, Ostrensky A (2017) Global status of production
and commercialization of soft-shell crabs. Aquac Int 25(6):2213–2226
Huss HH (1988) Fresh fish quality and quality changes. FAO/DANIDA.A training manual, FAO
Fisheries Series No. 29
Huss HH (1995) Quality and quality changes in fresh fish. Fisheries Technical Paper. United
Nations, Food and Agricultural Organization. FAO, Rome
Hwang C, Lee Y, Huang Y, Lin C, Shiau C, Hwang D, Tsa Y (2010) Biogenic amines content,
histamine-forming bacteria and adulteration of bonito in tuna candy products. Food Control
21:845–850
Innocen A (2014) Changes in amino acid composition in pasteurised blue swimming crab (Portunus
pelagicus) during chilled storage. Master thesis, Department of Fish Processing Technology,
Fisheries College and Research Institute Tamil Nadu Fisheries University Thoothukudi, 628008
Iranto HE, Giyatmi (1997) Post harvest technology of shrimp: review of Indonesian experience. J
Aquat Food Prod Technol 6(1):5–20
Irish Sea Fisheries Board (2019) European Lobster (Homarus gammarus). Handling and quality
guide. http://www.bim.ie/media/bim/content/downloads/BIM,Lobster,Handling,and,Quality,G
uide.pdf. Accessed 10 Sept 2019
Jabbour T, Hognason G (2011) U.S Patent No. 7,871,314 B2. U.S. Patent and Trademark Office,
Washington, DC
Jacklin M, Combes J (2007a) The good practice guide to handling and storing live crustacea. A
European Union project, Research and Development, Seafish, Scotland
Jacklin M, Combes J (2007b) the good practice guide to handling and storing live Crustacea.
SEAFISH report. http://www.seafish.org/media/Publications/CrustaceaGPG_0505.pdf
Jaffres E, Lalanne V, Mace S, Cornet J, Cardinal M, Serot T, Dousset X, Joffraud J (2011) Sensory
characteristics of spoilage and volatile compounds associated with bacteria isolated from
cooked and peeled tropical shrimps using SPME–GC–MS analysis. Int J Food Microbiol
147(3):195–202
Jain D, Pathare PB (2007) Study the drying kinetics of open sun drying of fish. J Food Eng
78:1315–1319
Jang MS, Sanada A, Ushio H, Tanaka M, Ohshima T (2003) Inhibitory effect of enokitake extract
on melanosis of shrimp. Fish Sci 69(2):379–384
Jayathilakan K, Sharma KG, Radhakrishna K, Bawa AS (2007) Antioxidant potential of synthetic
and natural antioxidants and its effect on warmed-over-flavour in different species of meat.
Food Chem 105:908–916
Jeyasekaran G, Ganesan P, Anandaraj R, Jeya Shakila R, Sukumar D (2006) Quantitive and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in
dry ice. Food Microbiol 23:526–533
Jeyaweera V, Subasinghe S (1988) Some chemical and microbiological changes during chilled
storage of prawns (Penaeus indicus). FAO Fisheries Report No. 401, pp 19–22
Jiang S, Hwang D, Chen C (1988) Effect of storage temperatures on the formation of disulfides and
denaturation of milkfish actomyosin (Chanos chanos). J Food Sci 53:1333–1335
Jose J (2015) Classification, biodiversity, and conservation of marine crabs. In: Gopalakrishnan A
(ed) Summer school on recent advances in marine biodiversity conservation & management.
CMFRI Lecture Note Series No, 1/2015 Central Marine Fisheries Research Institute, DARE,
Govt. of India, Kerala, India
Jun JY, Jung MJ, Kim DS, Jeong IH, Kim BM (2017) Post mortem changes in physiochemical and
sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage.
Fish Aquat Sci 20:13
Jussila J, Tiitinen V, Fotedar R, Kokko H (2013) A Simple and efficient cooling method for postharvest transport of the commercial crayfish catch. Freshw Crayfish 19(1):15–19
Kaale LD, Eikevik TM, Rustad T, Kolsaker K (2011) Super chilling of food: a review. J Food Eng
107:141–146
Kaestner A, Levi H (1970) Invertebrate zoology. Interscience Publishers, New York, 523 p
References
Hungria DB, Tavares CPS, Pereira LA, Silva UAT, Ostrensky A (2017) Global status of production
and commercialization of soft-shell crabs. Aquac Int 25(6):2213–2226
Huss HH (1988) Fresh fish quality and quality changes. FAO/DANIDA.A training manual, FAO
Fisheries Series No. 29
Huss HH (1995) Quality and quality changes in fresh fish. Fisheries Technical Paper. United
Nations, Food and Agricultural Organization. FAO, Rome
Hwang C, Lee Y, Huang Y, Lin C, Shiau C, Hwang D, Tsa Y (2010) Biogenic amines content,
histamine-forming bacteria and adulteration of bonito in tuna candy products. Food Control
21:845–850
Innocen A (2014) Changes in amino acid composition in pasteurised blue swimming crab (Portunus
pelagicus) during chilled storage. Master thesis, Department of Fish Processing Technology,
Fisheries College and Research Institute Tamil Nadu Fisheries University Thoothukudi, 628008
Iranto HE, Giyatmi (1997) Post harvest technology of shrimp: review of Indonesian experience. J
Aquat Food Prod Technol 6(1):5–20
Irish Sea Fisheries Board (2019) European Lobster (Homarus gammarus). Handling and quality
guide. http://www.bim.ie/media/bim/content/downloads/BIM,Lobster,Handling,and,Quality,G
uide.pdf. Accessed 10 Sept 2019
Jabbour T, Hognason G (2011) U.S Patent No. 7,871,314 B2. U.S. Patent and Trademark Office,
Washington, DC
Jacklin M, Combes J (2007a) The good practice guide to handling and storing live crustacea. A
European Union project, Research and Development, Seafish, Scotland
Jacklin M, Combes J (2007b) the good practice guide to handling and storing live Crustacea.
SEAFISH report. http://www.seafish.org/media/Publications/CrustaceaGPG_0505.pdf
Jaffres E, Lalanne V, Mace S, Cornet J, Cardinal M, Serot T, Dousset X, Joffraud J (2011) Sensory
characteristics of spoilage and volatile compounds associated with bacteria isolated from
cooked and peeled tropical shrimps using SPME–GC–MS analysis. Int J Food Microbiol
147(3):195–202
Jain D, Pathare PB (2007) Study the drying kinetics of open sun drying of fish. J Food Eng
78:1315–1319
Jang MS, Sanada A, Ushio H, Tanaka M, Ohshima T (2003) Inhibitory effect of enokitake extract
on melanosis of shrimp. Fish Sci 69(2):379–384
Jayathilakan K, Sharma KG, Radhakrishna K, Bawa AS (2007) Antioxidant potential of synthetic
and natural antioxidants and its effect on warmed-over-flavour in different species of meat.
Food Chem 105:908–916
Jeyasekaran G, Ganesan P, Anandaraj R, Jeya Shakila R, Sukumar D (2006) Quantitive and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in
dry ice. Food Microbiol 23:526–533
Jeyaweera V, Subasinghe S (1988) Some chemical and microbiological changes during chilled
storage of prawns (Penaeus indicus). FAO Fisheries Report No. 401, pp 19–22
Jiang S, Hwang D, Chen C (1988) Effect of storage temperatures on the formation of disulfides and
denaturation of milkfish actomyosin (Chanos chanos). J Food Sci 53:1333–1335
Jose J (2015) Classification, biodiversity, and conservation of marine crabs. In: Gopalakrishnan A
(ed) Summer school on recent advances in marine biodiversity conservation & management.
CMFRI Lecture Note Series No, 1/2015 Central Marine Fisheries Research Institute, DARE,
Govt. of India, Kerala, India
Jun JY, Jung MJ, Kim DS, Jeong IH, Kim BM (2017) Post mortem changes in physiochemical and
sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage.
Fish Aquat Sci 20:13
Jussila J, Tiitinen V, Fotedar R, Kokko H (2013) A Simple and efficient cooling method for postharvest transport of the commercial crayfish catch. Freshw Crayfish 19(1):15–19
Kaale LD, Eikevik TM, Rustad T, Kolsaker K (2011) Super chilling of food: a review. J Food Eng
107:141–146
Kaestner A, Levi H (1970) Invertebrate zoology. Interscience Publishers, New York, 523 p
References