116
Kalleda RK, Han IY, Toler JE, Chen F, Kim HJ, Dawson PL (2013) Shelf life extension of shrimp
(white) using modified atmosphere packaging. Pol J Food Nutr Sci 63(2):87–94
Kasai T, Sakai H (2004) Seasonal changes in eicosapentaenoic acid and docosahexaenoic acid
contents in muscle lipids of Hokkai prawn Pandalus kessleri. Fish Sci 70:527–529
Kauffeld M, Wang MJ, Goldstein V, Kasza KE (2010) Ice slurry applications. Int J Refrig
33(8):1491–1505
Kiani H, Zhang Z, Sun DW (2013) Effect of ultrasound irradiation on ice crystal size distribution
in frozen agar gel samples. Innov Food Sci Emerg Technol 18:126–131
Kim J, Marshall MR, Wei C (2000) Polyphenoloxidase. In: Haard NF, Simpson BK (eds) Seafood
enzymes: utilization and influence on postharvest seafood quality. Marcel Dekker, New York,
pp 271–315
King I, Childs MT, Dorsett C, Ostrander JG, Monsen ER (1990) Shellfish: proximate composition,
minerals, fatty acids, and sterols. J Am Diet Assoc 90:677–685
Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and potential of ultrasonics in food
processing. Trends Food Sci Technol 15:261–266
Kocataş A, Katağan T, Uçal O, Benli HA (1991) Turkey prawns and shrimp breeding, vol 4. T. C.
Ministry of Agriculture and Rural Affairs, Directorate of Aquaculture Research Institute,
pp 1–144
Krzeczkowski RA (1970) Fatty acids in raw and processed Alaska pink shrimp. J Am Oil Chem
Soc 47:451–452
Krzynowek J, Panunzio LJ (1989) Cholesterol and fatty acids in several species of shrimp. J Food
Sci 54:237–239
Kucukgulmez A, Celik M, Yanar Y, Ersoy B, Cikrikci M (2006) Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas.
Int J Food Sci Technol 41:1023–1026
Kumlu M (2001) Shrimp, lobster, and mussels. Textbook. Çukurova University Faculty of Fisheries
Publications No: 6, pp 25–42
Kung H, Wang T, Huang Y, Lin C, Wu W, Lin C, Tsai Y (2009) Isolation and identification of
histamine-forming bacteria in tuna sandwiches. Food Control 20:1013–1017
Ladewig KF, Schaer SL (1993) Crwfish. A healthy choice. Southern Regional Aquaculture Center.
Publication N: 243, 4 p
Lagerstedt A, Enfa L, Johansson L, Lundstro K (2008) Effect of freezing on sensory quality, shear
force and water loss in beef M. Longissimus dorsi. Meat Sci 80:457–461
Lakshmanan R, Shakila RJ, Jeyasekaran G (2002) Survival of amine-forming bacteria during the
ice storage of fish and shrimp. Food Microbiol 19:617–625
Lalitha KV, Surendran PK (2006) Microbiological changes in farm reared freshwater prawns
(Macrobrachium rosenbergii de Man) in ice. Food Control 17:802–807
Lannelongue M, Finne G, Hanna MO, Nickelson R, Vanderzant C (1982) Storage characteristics
of brown shrimp (Penaeus aztecus) stored in retail packages containing CO 2 -enriched atmosphere. J Food Sci 47:911–913, 923
Lapeyre J, Lapeyre R, Profumo F, Rauls S (2004) The Lapeyre automatic shrimp peeling machine,
model ‘A’, no. 572, 1979. American Society of Mechanical Engineers, Biloxi
Latyshev NA, Kasyanov SP, Kharlamenko VI, Svetashev VI (2009) Lipids and of fatty acids of
edible crabs of the North-Western Pacific. Food Chem 116:657–661
Lee DOC, Wickins JF (1992) Techniques Species/groups. Crustacean farming. Blackwell Scient,
Oxford, pp 216–222
Leitao MFF, Rios DPA (2000) Microbiological and chemical changes in freshwater prawn
(Macrobrachium rosenbergii) stored under refrigeration. Braz J Microbiol 31:178–183
Li G, Sinclair AJ, Li D (2011) Comparison of lipid content and fatty acid composition in the edible
meat of wild and cultured freshwater and marine fish and shrimps from China. J Agric Food
Chem 59(5):1871–1881
Lian F, Magdeb I, Lorentzena G, Siikavuopioa SI, Øverbøa K, Vanga B, Lindberg D (2018)
Exploring the effect of inhibitors, cooking, and freezing on melanosis in snow crab
(Chionoecetes opilio) clusters. Food Control 92:255–266
2 Crustacean Shellfish
Kalleda RK, Han IY, Toler JE, Chen F, Kim HJ, Dawson PL (2013) Shelf life extension of shrimp
(white) using modified atmosphere packaging. Pol J Food Nutr Sci 63(2):87–94
Kasai T, Sakai H (2004) Seasonal changes in eicosapentaenoic acid and docosahexaenoic acid
contents in muscle lipids of Hokkai prawn Pandalus kessleri. Fish Sci 70:527–529
Kauffeld M, Wang MJ, Goldstein V, Kasza KE (2010) Ice slurry applications. Int J Refrig
33(8):1491–1505
Kiani H, Zhang Z, Sun DW (2013) Effect of ultrasound irradiation on ice crystal size distribution
in frozen agar gel samples. Innov Food Sci Emerg Technol 18:126–131
Kim J, Marshall MR, Wei C (2000) Polyphenoloxidase. In: Haard NF, Simpson BK (eds) Seafood
enzymes: utilization and influence on postharvest seafood quality. Marcel Dekker, New York,
pp 271–315
King I, Childs MT, Dorsett C, Ostrander JG, Monsen ER (1990) Shellfish: proximate composition,
minerals, fatty acids, and sterols. J Am Diet Assoc 90:677–685
Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and potential of ultrasonics in food
processing. Trends Food Sci Technol 15:261–266
Kocataş A, Katağan T, Uçal O, Benli HA (1991) Turkey prawns and shrimp breeding, vol 4. T. C.
Ministry of Agriculture and Rural Affairs, Directorate of Aquaculture Research Institute,
pp 1–144
Krzeczkowski RA (1970) Fatty acids in raw and processed Alaska pink shrimp. J Am Oil Chem
Soc 47:451–452
Krzynowek J, Panunzio LJ (1989) Cholesterol and fatty acids in several species of shrimp. J Food
Sci 54:237–239
Kucukgulmez A, Celik M, Yanar Y, Ersoy B, Cikrikci M (2006) Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas.
Int J Food Sci Technol 41:1023–1026
Kumlu M (2001) Shrimp, lobster, and mussels. Textbook. Çukurova University Faculty of Fisheries
Publications No: 6, pp 25–42
Kung H, Wang T, Huang Y, Lin C, Wu W, Lin C, Tsai Y (2009) Isolation and identification of
histamine-forming bacteria in tuna sandwiches. Food Control 20:1013–1017
Ladewig KF, Schaer SL (1993) Crwfish. A healthy choice. Southern Regional Aquaculture Center.
Publication N: 243, 4 p
Lagerstedt A, Enfa L, Johansson L, Lundstro K (2008) Effect of freezing on sensory quality, shear
force and water loss in beef M. Longissimus dorsi. Meat Sci 80:457–461
Lakshmanan R, Shakila RJ, Jeyasekaran G (2002) Survival of amine-forming bacteria during the
ice storage of fish and shrimp. Food Microbiol 19:617–625
Lalitha KV, Surendran PK (2006) Microbiological changes in farm reared freshwater prawns
(Macrobrachium rosenbergii de Man) in ice. Food Control 17:802–807
Lannelongue M, Finne G, Hanna MO, Nickelson R, Vanderzant C (1982) Storage characteristics
of brown shrimp (Penaeus aztecus) stored in retail packages containing CO 2 -enriched atmosphere. J Food Sci 47:911–913, 923
Lapeyre J, Lapeyre R, Profumo F, Rauls S (2004) The Lapeyre automatic shrimp peeling machine,
model ‘A’, no. 572, 1979. American Society of Mechanical Engineers, Biloxi
Latyshev NA, Kasyanov SP, Kharlamenko VI, Svetashev VI (2009) Lipids and of fatty acids of
edible crabs of the North-Western Pacific. Food Chem 116:657–661
Lee DOC, Wickins JF (1992) Techniques Species/groups. Crustacean farming. Blackwell Scient,
Oxford, pp 216–222
Leitao MFF, Rios DPA (2000) Microbiological and chemical changes in freshwater prawn
(Macrobrachium rosenbergii) stored under refrigeration. Braz J Microbiol 31:178–183
Li G, Sinclair AJ, Li D (2011) Comparison of lipid content and fatty acid composition in the edible
meat of wild and cultured freshwater and marine fish and shrimps from China. J Agric Food
Chem 59(5):1871–1881
Lian F, Magdeb I, Lorentzena G, Siikavuopioa SI, Øverbøa K, Vanga B, Lindberg D (2018)
Exploring the effect of inhibitors, cooking, and freezing on melanosis in snow crab
(Chionoecetes opilio) clusters. Food Control 92:255–266
2 Crustacean Shellfish