120
Noordin WNM, Shunmugam N, Huda N, Adzıtey F (2018) The Effects of essential oils and organic
acids on microbiological and physicochemical properties of whole shrimps at refrigerated storage. Curr Res Nutr Food Sci 6(2):273–283
O’grady MN, Maher M, Troy DJ, Moloney AP, Kerry JP (2006) An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci
73:132–143
Odilichukwu C, Okpala R, Choo WS, Dykes AG (2014) Quality and shelf life assessment of
Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food
Sci Technol 55:110–116
Oehlenschläger J (1997) Volatile amines as freshness/spoilage indicators. A literature review. In:
Luten J, Borresen T, Oehlenschläger J (eds) Seafood from producer to consumer, integrated
approach to quality. Elsevier, Amsterdam, 571 p
Ogawa M, Perdigao NB, de Santiago ME, Kozima TT (1984) On physiological aspects of black
spot appearance in shrimp. Bull Jpn Soc Sci Fish 50(10):1763–1769
Okpala COR (2014a) Investigation of quality attributes of ice-stored Pacific white shrimp
(Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT-Food Sci
Technol 57:538–547
Okpala COR (2014b) Changes of Physico-chemical properties of sequential minimal ozone treated
ice-stored Pacific white shrimp (Litopenaeus vannamei). Curr Nutr Food Sci 10:218–227
Okpala COR (2015) Quality evaluation and shelf life of minimal ozone-treated Pacific white
shrimp (Litopenaeus vannamei) stored on ice. J Verbr Lebensm 10(1):49–57
Okpala COR (2017) Changes in some proximate, colour and textural characteristics of ozoneprocessed shrimp: combined effects of increasing ozone discharge and iced storage. Iran J Fish
Sci 16(2):625–638
Okpala COR, Choo WS, Dykes GA (2014) Quality and shelf life assessment of Pacific white
shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Sci Technol
55:110–116
Oksuz A, Mazlum Y (2016) Determination of proximate composition and fatty acid profiles
of Astacus leprodactylus Eschscholtz, 1823 in Turkish freshwater resources. Crustaceana
89(10):1135–1147
Oksuz A, Ozyilmaz A, Aktas M, Gerçek G, Motte J (2009) A comparative syudy on proximate,
mineral and fatty acid compositions of deep seawater rose shrimp (Parapenaeus longirostris,
Lucas 1846) and golden shrimp (Plesionica martia, Milne-Edwards, 1883). J Anim Vet Adv
8(1):183–189
Olafsdottir G, Nesvadba P, Di Natale C, Careche M, Oehlenschläger J, Tryggvadóttir SV, Schubring
R, Kroeger M, Heia K, Esaissen M, Macagnano A, Jǿrgensen BM (2004) Multisensor for fish
quality determination. Trends Food Sci Technol 15(2):86–93
Olgunoglu IA (2010) Determination of microbiological contamination sources of blue crab meat
(Callinectes sapidus Rathbun, 1896) during pasteurization process. Pak J Zool 42(5):545–550
Olgunoglu IA, Artar E, Gocer M (2015) Comparison of fatty acid profiles of male and female giant
red shrimps (Aristaeomorpha foliacea RISSO, 1827) obtained from Mediterranean Sea. Ital J
Food Sci 27:432–436
Opoku-Gyamfua A, Simpson BK, Squires EJ (1992) Comparative studies on the polyphelooxidase
fraction of lobster and tyrosinase. J Agric Food Chem 40:772–775
Osuga D, Van der Schaaf A, Whitaker JR (1994) Control of polyphenol oxidase activity using a
catalytic mechanism. In: Yada RY, Jaclunan RL, Smith JJ (eds) Protein structure-function relationships in foods. Blackie Academy and Professional, Glasgow, pp 62–88
Otwell WS, Bellairs JJ, Sweat D (1984) Initial development of a deep-sea crab fishery in the Gulf
of Mexico. Florida Sea Grant College. Report Number 61, 29 p
Otwell WS, Iyengar R, McEvily AJ (1992) Inhibition of shrimp melanosis by 4-hexylresorcinol. J
Aquat Food Prod Technol 1(1):53–65
Ozogul Y, Ayas D, Ozogul F, Ozyurt G, Kuley EB, Yazgan H (2010) Comparison of fatty acid,
trace element and proximate compositions of male and female of blue crabs and swim crabs
from Mersin Bay, Turkey. Rapp Comm Int Mer Médit 39:618
2 Crustacean Shellfish
Noordin WNM, Shunmugam N, Huda N, Adzıtey F (2018) The Effects of essential oils and organic
acids on microbiological and physicochemical properties of whole shrimps at refrigerated storage. Curr Res Nutr Food Sci 6(2):273–283
O’grady MN, Maher M, Troy DJ, Moloney AP, Kerry JP (2006) An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci
73:132–143
Odilichukwu C, Okpala R, Choo WS, Dykes AG (2014) Quality and shelf life assessment of
Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food
Sci Technol 55:110–116
Oehlenschläger J (1997) Volatile amines as freshness/spoilage indicators. A literature review. In:
Luten J, Borresen T, Oehlenschläger J (eds) Seafood from producer to consumer, integrated
approach to quality. Elsevier, Amsterdam, 571 p
Ogawa M, Perdigao NB, de Santiago ME, Kozima TT (1984) On physiological aspects of black
spot appearance in shrimp. Bull Jpn Soc Sci Fish 50(10):1763–1769
Okpala COR (2014a) Investigation of quality attributes of ice-stored Pacific white shrimp
(Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT-Food Sci
Technol 57:538–547
Okpala COR (2014b) Changes of Physico-chemical properties of sequential minimal ozone treated
ice-stored Pacific white shrimp (Litopenaeus vannamei). Curr Nutr Food Sci 10:218–227
Okpala COR (2015) Quality evaluation and shelf life of minimal ozone-treated Pacific white
shrimp (Litopenaeus vannamei) stored on ice. J Verbr Lebensm 10(1):49–57
Okpala COR (2017) Changes in some proximate, colour and textural characteristics of ozoneprocessed shrimp: combined effects of increasing ozone discharge and iced storage. Iran J Fish
Sci 16(2):625–638
Okpala COR, Choo WS, Dykes GA (2014) Quality and shelf life assessment of Pacific white
shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Sci Technol
55:110–116
Oksuz A, Mazlum Y (2016) Determination of proximate composition and fatty acid profiles
of Astacus leprodactylus Eschscholtz, 1823 in Turkish freshwater resources. Crustaceana
89(10):1135–1147
Oksuz A, Ozyilmaz A, Aktas M, Gerçek G, Motte J (2009) A comparative syudy on proximate,
mineral and fatty acid compositions of deep seawater rose shrimp (Parapenaeus longirostris,
Lucas 1846) and golden shrimp (Plesionica martia, Milne-Edwards, 1883). J Anim Vet Adv
8(1):183–189
Olafsdottir G, Nesvadba P, Di Natale C, Careche M, Oehlenschläger J, Tryggvadóttir SV, Schubring
R, Kroeger M, Heia K, Esaissen M, Macagnano A, Jǿrgensen BM (2004) Multisensor for fish
quality determination. Trends Food Sci Technol 15(2):86–93
Olgunoglu IA (2010) Determination of microbiological contamination sources of blue crab meat
(Callinectes sapidus Rathbun, 1896) during pasteurization process. Pak J Zool 42(5):545–550
Olgunoglu IA, Artar E, Gocer M (2015) Comparison of fatty acid profiles of male and female giant
red shrimps (Aristaeomorpha foliacea RISSO, 1827) obtained from Mediterranean Sea. Ital J
Food Sci 27:432–436
Opoku-Gyamfua A, Simpson BK, Squires EJ (1992) Comparative studies on the polyphelooxidase
fraction of lobster and tyrosinase. J Agric Food Chem 40:772–775
Osuga D, Van der Schaaf A, Whitaker JR (1994) Control of polyphenol oxidase activity using a
catalytic mechanism. In: Yada RY, Jaclunan RL, Smith JJ (eds) Protein structure-function relationships in foods. Blackie Academy and Professional, Glasgow, pp 62–88
Otwell WS, Bellairs JJ, Sweat D (1984) Initial development of a deep-sea crab fishery in the Gulf
of Mexico. Florida Sea Grant College. Report Number 61, 29 p
Otwell WS, Iyengar R, McEvily AJ (1992) Inhibition of shrimp melanosis by 4-hexylresorcinol. J
Aquat Food Prod Technol 1(1):53–65
Ozogul Y, Ayas D, Ozogul F, Ozyurt G, Kuley EB, Yazgan H (2010) Comparison of fatty acid,
trace element and proximate compositions of male and female of blue crabs and swim crabs
from Mersin Bay, Turkey. Rapp Comm Int Mer Médit 39:618
2 Crustacean Shellfish