118
Martínez-Alvarez O, Gomez-Guillen C, Montero P (2008a) Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp
(Parapenaeus longirostris) during chilled storage. Int J Food Sci Technol 43:2010–2018
Martínez-Alvarez O, Gomez-Guillen MC, Montero P (2008b) Chemical and microbial quality indexed of Norwegian lobster (Nephrops norvegicus) dusted with sulfites. Int J Food Sci
Technol 43:1099–1010
Martínez-Alvarez O, Lopez-Caballero ME, Gomez-Guillen M d C, Montero P (2009) The effect
of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp
(Parapenaeus longirostris) treated with different melanosis-inhibiting formulas. LWT-Food
Sci Technol 42(8):1335–1344
Matiella J, Hsieh CY (1990) Analysis of crab meat volatile compounds. J Food Sci 55(44):962–966
Matsumoto JJ (1979) Denaturation of fish muscle protein during frozen storage. In: Fennema OR
(ed) Protein at low-temperatures. American Chemical Society, Washington, DC, pp 205–224
McEvily AJ, Iyengar R, Otwell WS (1991) 4-Hexylresorcinol controls enzymatic browning
in shrimp and has potential for application in a variety of other foods and beverages. Food
Technol 45:80–86
McLeese DW, Wilder DG (1958) The activity and catchability of the lobster (Homarus americanus) in relation to temperature. J Fish Res Board Can 15:1345–1354
Mendes R (2006) Guidebook on melanosis inhibitors and processing technology of crustaceans.
INIAP/IPIMAR: Project QLK1-CT-2002e71517 (CRUSTAMEL new approaches to the crustaceans prevention of melanosis and quality indices), pp 41
Mendes R, Silva HA, Nunes ML, Empis JMA (2000) Deteriorative changes during ice storage of
irradiated blue jack mackerel (Trachurus picturatus). J Food Biochem 24:89–105
Mendes R, Gonçalves A, Pestana J, Pestana C (2005) Indole production and deepwater pink shrimp
(Parapenaeus longirostris) decomposition. Eur Food Res Technol 221:320–328
Mietz JL, Karmas E (1978) Polyamines and histamine content in rockfish, salmon, lobster and
shrimp as an indicator of decomposition. J Assoc Off Anal Chem 61:139–145
Mika A, Skorkowski E, Stepnowski P, Golebiowski M (2013) The lipid composition of the abdominal muscle of shrimp Crangon crangon from the Gulf of Gdansk in spring and winter periods.
J Mar Biol Assoc U K 93(7):1825–1183
Mohamed MP, Devaraj M (1997) Transportation of live finfishes and shellfishes. Central Marine
Fisheries Research Institute Indian Council of Agricultural Research (CMFRI) Special
Publication Number 66, pp 29–32
Mohan Rajan KV, Meenakumari B, Balasubramanyan R (1981) Spiny lobster and their fishing
techniques. Fish Technol 18:1–11
Mohan CO, Ravishankar CN, Bindu J, Geethalakshmi V, Srinivasa Gopal TK (2006) Effect of
thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminium cans.
J Food Sci 71(6):S496–S500
Montero P, Avalos A, Perez-Mateos M (2001a) Characterization of polyphenoloxidase of prawns
(Penaeus japonicus). Alternatives to inhibition: additives and high-pressure treatment. Food
Chem 75:317–324
Montero P, Lopez-Caballero ME, Perez-Mateos M (2001b) The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). J Food Sci 66(8):1201–1206
Montero P, Martínez-Alvarez O, Gomez-Guillen M d C (2004) Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris). J Food
Sci 69(8):C643–C647
Montero P, Martínez-Alvarez O, Zamorano J, Alique R, Gomez-Guillen M d C (2006) Melanosis
inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments. Eur Food Res Technol 223(1):16–21
Moody WM (1974) Louisiana seafood delight, the blue crab. Louisiana State University
Agricultural Centre, vol 7, p 86
Moorjani MN, Dani NP (1968) Textural and reconstitutional properties of freeze-dried shrimp.
Food Technol (Champaign) 22(7):886–888
2 Crustacean Shellfish
Martínez-Alvarez O, Gomez-Guillen C, Montero P (2008a) Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp
(Parapenaeus longirostris) during chilled storage. Int J Food Sci Technol 43:2010–2018
Martínez-Alvarez O, Gomez-Guillen MC, Montero P (2008b) Chemical and microbial quality indexed of Norwegian lobster (Nephrops norvegicus) dusted with sulfites. Int J Food Sci
Technol 43:1099–1010
Martínez-Alvarez O, Lopez-Caballero ME, Gomez-Guillen M d C, Montero P (2009) The effect
of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp
(Parapenaeus longirostris) treated with different melanosis-inhibiting formulas. LWT-Food
Sci Technol 42(8):1335–1344
Matiella J, Hsieh CY (1990) Analysis of crab meat volatile compounds. J Food Sci 55(44):962–966
Matsumoto JJ (1979) Denaturation of fish muscle protein during frozen storage. In: Fennema OR
(ed) Protein at low-temperatures. American Chemical Society, Washington, DC, pp 205–224
McEvily AJ, Iyengar R, Otwell WS (1991) 4-Hexylresorcinol controls enzymatic browning
in shrimp and has potential for application in a variety of other foods and beverages. Food
Technol 45:80–86
McLeese DW, Wilder DG (1958) The activity and catchability of the lobster (Homarus americanus) in relation to temperature. J Fish Res Board Can 15:1345–1354
Mendes R (2006) Guidebook on melanosis inhibitors and processing technology of crustaceans.
INIAP/IPIMAR: Project QLK1-CT-2002e71517 (CRUSTAMEL new approaches to the crustaceans prevention of melanosis and quality indices), pp 41
Mendes R, Silva HA, Nunes ML, Empis JMA (2000) Deteriorative changes during ice storage of
irradiated blue jack mackerel (Trachurus picturatus). J Food Biochem 24:89–105
Mendes R, Gonçalves A, Pestana J, Pestana C (2005) Indole production and deepwater pink shrimp
(Parapenaeus longirostris) decomposition. Eur Food Res Technol 221:320–328
Mietz JL, Karmas E (1978) Polyamines and histamine content in rockfish, salmon, lobster and
shrimp as an indicator of decomposition. J Assoc Off Anal Chem 61:139–145
Mika A, Skorkowski E, Stepnowski P, Golebiowski M (2013) The lipid composition of the abdominal muscle of shrimp Crangon crangon from the Gulf of Gdansk in spring and winter periods.
J Mar Biol Assoc U K 93(7):1825–1183
Mohamed MP, Devaraj M (1997) Transportation of live finfishes and shellfishes. Central Marine
Fisheries Research Institute Indian Council of Agricultural Research (CMFRI) Special
Publication Number 66, pp 29–32
Mohan Rajan KV, Meenakumari B, Balasubramanyan R (1981) Spiny lobster and their fishing
techniques. Fish Technol 18:1–11
Mohan CO, Ravishankar CN, Bindu J, Geethalakshmi V, Srinivasa Gopal TK (2006) Effect of
thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminium cans.
J Food Sci 71(6):S496–S500
Montero P, Avalos A, Perez-Mateos M (2001a) Characterization of polyphenoloxidase of prawns
(Penaeus japonicus). Alternatives to inhibition: additives and high-pressure treatment. Food
Chem 75:317–324
Montero P, Lopez-Caballero ME, Perez-Mateos M (2001b) The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). J Food Sci 66(8):1201–1206
Montero P, Martínez-Alvarez O, Gomez-Guillen M d C (2004) Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris). J Food
Sci 69(8):C643–C647
Montero P, Martínez-Alvarez O, Zamorano J, Alique R, Gomez-Guillen M d C (2006) Melanosis
inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments. Eur Food Res Technol 223(1):16–21
Moody WM (1974) Louisiana seafood delight, the blue crab. Louisiana State University
Agricultural Centre, vol 7, p 86
Moorjani MN, Dani NP (1968) Textural and reconstitutional properties of freeze-dried shrimp.
Food Technol (Champaign) 22(7):886–888
2 Crustacean Shellfish