122
Rahman MM, Yasmin L, Kamal M, Islam MN, Ahmed SU, Mazid MA (2000) Studies on the post
mortem changes in shrimp and prawn during ice storage: I. Organoleptic and physical changes.
Bangladesh J Fish Res 4(1):83–89
Ramamoorthy N, Karuppasamy PK, Sri Sakthi Priyadarshini R (2016) Proximate, amino acid
and fatty acid composition the marine crabs from the southeast coast of India. J Mar Biosci
2(1):91–98
Ramesh Babu K, GovindaRao V, Krishna NM, Geetha S, Kakara RR (2017) Assessment of bacteriological quality in selected commercially ımportant shrimps of visakhapatnam, east coast of
India. Int J Microbiol Biotechnol 2(2):102–105
Ratti C, Mujumdar AS (1995) Infrared drying. In: Mujumdar AS (ed) Handbook of industrial drying. Marcel Dekker, New York, pp 567–588
Rebach JS, Stribling J, Wilber M (1990) Frozen storage quality changes in whole jonah crabs. J
Food Qual 13:203–208
Requena DD, Hale SA, Green DP, McClure WF, Farkas BE (1999) Detection of discoloration in
thermally processed blue crab meat. J Sci Food Agric 79:786–791
Reyes A, Ceron S, Zuniga R, Moyano P (2007) A comparative study of microwave-assisted air
drying of potato slices. Biosyst Eng 98:310–318
Riaz M, Qadri RB (1990) Time temperature tolerance of frozen shrimp. 2. Biochemical and microbiological changes during storage of frozen glazed shrimps. Trop Sci 30:343–349
Richards-Rajadurai PN (1989) Live storage and distribution of fish and shellfish. Infofish Int
3:23–27
Robson AA, Kelly MS, Latchford CW (2007) Effect of temperature on the spoilage rate of whole,
unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus. Food Microbiol
24:419–424
Rosa R, Nunes ML (2004) Nutritional quality of red shrimp Aristeus antennatus Risso, pink
shrimp Parapenaeus longirostris Lucas and Norway lobster Nephrops norvegicus Linnaeus.
J Sci Food Agric 8:89–94
Roth B, Grimsb E (2013) Electical stunning of edible crabs. NOFIMA report No: 18/2013. https://
www.nofima.no/filearchive/Rapport%2018- 2013.pdf. Accessed 31 May 2019
Roth B, Grimsb E (2016) Electrical stunning of edible crabs (Cancer pagurus): from single experiments to commercial practice. Anim Welf 25:489–497
Rotllant G, Arnau F, Garcia JA, Garcia N, Rodriguez M, Sarda F (2002) Effect of metabisulphite
treatments and freezing on melanosis inhibition in rose shrimp Aristeus antennatus (Risso,
1816). Food Sci Technol Int 8(4):243–247
RSPCA Australia (2017) Humane killing and processing of crustaceans for human consumption.
http://www.rspca.org.au. Accessed 14 Sept 2017
Sachindra NM, Bhaskar N, Mahendrakar NS (2005) Carotenoids in different body components of
Indian shrimps. J Sci Food Agric 85:167–172
Saclier M, Peczalski R, Andrieu J (2010) Effect of ultrasonically induced nucleation on ice crystals’ size and shape during freezing in vials. Chem Eng Sci 65:3064–3071
Sae-leaw Y, Benjakul S (2019) Prevention of quality loss and melanosis of Pacific white shrimp by
cashew leaf extracts. Food Control 95:257–266
Salin KR (2005) Live transportation of Macrobrachium rosenbergii (De Man) in chilled sawdus.
Aquac Res 36:300–310
Salin KR, Vadhyar KJ (2001a) Effect of different chilling rates for cold anaesthetization of Penaeus
monodon (Fabricius) on the survival, duration and sensory quality under live storage in chilled
sawdust. Aquac Res 32:145–155
Salin KR, Vadhyar KJ (2001b) Cold anaesthetization and live transportation of penaeid shrimps.
Fish Technol 38:71–76
Samiee K, Abdolhossein R, Keshavarz F (2017) Omega-3, 6 and 9 fatty acids composition and
lipid content from liver and muscle tissues of spiny lobster (Panulirus homarus) in the Persian
Gulf. J Food Nutr Res 5(1):27–30
Santerre CR, Cash JN, Vannorman DJ (1988) Ascorbic acid/citric acid combinations in the processing of frozen apple slices. J Food Sci 53:1713–1717
2 Crustacean Shellfish
Rahman MM, Yasmin L, Kamal M, Islam MN, Ahmed SU, Mazid MA (2000) Studies on the post
mortem changes in shrimp and prawn during ice storage: I. Organoleptic and physical changes.
Bangladesh J Fish Res 4(1):83–89
Ramamoorthy N, Karuppasamy PK, Sri Sakthi Priyadarshini R (2016) Proximate, amino acid
and fatty acid composition the marine crabs from the southeast coast of India. J Mar Biosci
2(1):91–98
Ramesh Babu K, GovindaRao V, Krishna NM, Geetha S, Kakara RR (2017) Assessment of bacteriological quality in selected commercially ımportant shrimps of visakhapatnam, east coast of
India. Int J Microbiol Biotechnol 2(2):102–105
Ratti C, Mujumdar AS (1995) Infrared drying. In: Mujumdar AS (ed) Handbook of industrial drying. Marcel Dekker, New York, pp 567–588
Rebach JS, Stribling J, Wilber M (1990) Frozen storage quality changes in whole jonah crabs. J
Food Qual 13:203–208
Requena DD, Hale SA, Green DP, McClure WF, Farkas BE (1999) Detection of discoloration in
thermally processed blue crab meat. J Sci Food Agric 79:786–791
Reyes A, Ceron S, Zuniga R, Moyano P (2007) A comparative study of microwave-assisted air
drying of potato slices. Biosyst Eng 98:310–318
Riaz M, Qadri RB (1990) Time temperature tolerance of frozen shrimp. 2. Biochemical and microbiological changes during storage of frozen glazed shrimps. Trop Sci 30:343–349
Richards-Rajadurai PN (1989) Live storage and distribution of fish and shellfish. Infofish Int
3:23–27
Robson AA, Kelly MS, Latchford CW (2007) Effect of temperature on the spoilage rate of whole,
unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus. Food Microbiol
24:419–424
Rosa R, Nunes ML (2004) Nutritional quality of red shrimp Aristeus antennatus Risso, pink
shrimp Parapenaeus longirostris Lucas and Norway lobster Nephrops norvegicus Linnaeus.
J Sci Food Agric 8:89–94
Roth B, Grimsb E (2013) Electical stunning of edible crabs. NOFIMA report No: 18/2013. https://
www.nofima.no/filearchive/Rapport%2018- 2013.pdf. Accessed 31 May 2019
Roth B, Grimsb E (2016) Electrical stunning of edible crabs (Cancer pagurus): from single experiments to commercial practice. Anim Welf 25:489–497
Rotllant G, Arnau F, Garcia JA, Garcia N, Rodriguez M, Sarda F (2002) Effect of metabisulphite
treatments and freezing on melanosis inhibition in rose shrimp Aristeus antennatus (Risso,
1816). Food Sci Technol Int 8(4):243–247
RSPCA Australia (2017) Humane killing and processing of crustaceans for human consumption.
http://www.rspca.org.au. Accessed 14 Sept 2017
Sachindra NM, Bhaskar N, Mahendrakar NS (2005) Carotenoids in different body components of
Indian shrimps. J Sci Food Agric 85:167–172
Saclier M, Peczalski R, Andrieu J (2010) Effect of ultrasonically induced nucleation on ice crystals’ size and shape during freezing in vials. Chem Eng Sci 65:3064–3071
Sae-leaw Y, Benjakul S (2019) Prevention of quality loss and melanosis of Pacific white shrimp by
cashew leaf extracts. Food Control 95:257–266
Salin KR (2005) Live transportation of Macrobrachium rosenbergii (De Man) in chilled sawdus.
Aquac Res 36:300–310
Salin KR, Vadhyar KJ (2001a) Effect of different chilling rates for cold anaesthetization of Penaeus
monodon (Fabricius) on the survival, duration and sensory quality under live storage in chilled
sawdust. Aquac Res 32:145–155
Salin KR, Vadhyar KJ (2001b) Cold anaesthetization and live transportation of penaeid shrimps.
Fish Technol 38:71–76
Samiee K, Abdolhossein R, Keshavarz F (2017) Omega-3, 6 and 9 fatty acids composition and
lipid content from liver and muscle tissues of spiny lobster (Panulirus homarus) in the Persian
Gulf. J Food Nutr Res 5(1):27–30
Santerre CR, Cash JN, Vannorman DJ (1988) Ascorbic acid/citric acid combinations in the processing of frozen apple slices. J Food Sci 53:1713–1717
2 Crustacean Shellfish