6
Dong FM (2001) The nutritional value of shellfish. Washington Sea Grant: WSG-MR 09-03.
U.S. Natl. Oceanic and Atmospheric Administration, Seattle, pp 4–8
Ersoy B, Sereflisan H (2010) The proximate composition and fatty acid profiles of edible parts of
two freshwater mussels. Turk J Fish Aquat Sci 10:71–74
FAO (2016) Yearbook of fishery statistics summary tables. Fisheries and Aquaculture Department,
Rome, 200 p. http://www.fao.org/3/i9942t/I9942T.pdf
FAO (2018) The State of World Fisheries and Aquaculture 2018—meeting the sustainable development goals. Rome
FAO-Globefish (2007) Bivalves-commodity update, October 2007. Published by Globefish,
(FAO), Rome
FAO-Globefish (2018) Globefish highlights. A quarterly update on world seafood markets. FAO,
Rome, p 6
Food and Nutrition Board (2004) Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels
(UL), elements. Food and Nutrition Board, Institute of Medicine, National Academies Press,
Washington, DC
Gokoglu N, Yerlikaya P (2003) Determinaton of proximate composition and mineral contents of
blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of
Antalya. Food Chem 80:495–498
Gokoglu N, Yerlikaya P (2015) Chemical composition of fish. In: Seafood chilling, refrigeration
and freezing. Wiley, Chishester, pp 5–13
Holland B, Brown J, Buss DH (1993) Fish and fish products, the third supplement to McCance &
Widdowson’s The Composition of Foods, 5th edn. HMSO, London
Kucukgulmez A, Celik M, Yanar Y, Ersoy B, Cikrikci MC (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
Lawson JW, Magalhaes AM, Miller EH (1998) Important prey species of marine vertebrate predators in the northwest Atlantic: proximate composition and energy density. Mar Ecol Prog Ser
164:13–20
Nurnadia AA, Azrina A, Amin I (2011) Proximate composition and energetic value of selected
marine fish and shellfish from the West coast of Peninsular Malaysia. Int Food Res J 18:137–148
Ozogul F, Kuley E, Ozogul Y (2015) Sterol content of fish, crustacea and mollusc: effects of cooking methods. Int J Food Prop 18:2026–2041
Pawiro S (2010) Bivalves: global production and trade trends. In: Rees G, Pond K, Kay D, Bartram
J, Santo Domingo J (eds) Safe management of shellfish and harvest waters. IWA Publishing,
London, pp 11–21
Pires DR, de Morais ACN, Coelho CCS, Marinho AF, Góes LCDSA, Augusta IM, Ferreira FS,
Saldanha T (2018) Nutritional composition, fatty acids and cholesterol levels in Atlantic white
shrimp (Litopenaeus schimitti). Int Food Res J 25(1):151–157
Silva JL, Chamul RS (2000) Composition of marine and freshwater finfish and shellfish species
and their products. In: Martin RE, Carter EP, Flick GJ, Davis LM (eds) Marine and freshwater
products handbook. Technomic Publishing Co Inc., Lancaster, pp 31–45
Souci SW, Fachmann W, Kraut H (1981) Food composition and nutrition tables 1981/82.
Wissenschaftliche Verlagesellschaft mbH, Stuttgart
USDA National Nutrient Database for Standard Reference, United States Department of
Agriculture, Agricultural Research Service (n.d.). nal.usda.gov/fnic/foodcomp/search/
Venugopal V, Gopakumar K (2017) Shellfish: nutritive value, health benefits, andconsumer safety.
Compr Rev Food Sci Food Saf 16:1219–1242
Wheaton FW, Lawson TB (1985) Properties of aquatic materials. Processing aquatic food products. Wiley, pp 21–75
Yerlikaya P, Topuz OK, Buyukbenli HA, Gokoglu N (2013) Fatty acid profiles of different shrimp
species: effects of depth of catching. J Aquat Food Prod Technol 22(3):290–297
1 Introduction to Shellfish
Dong FM (2001) The nutritional value of shellfish. Washington Sea Grant: WSG-MR 09-03.
U.S. Natl. Oceanic and Atmospheric Administration, Seattle, pp 4–8
Ersoy B, Sereflisan H (2010) The proximate composition and fatty acid profiles of edible parts of
two freshwater mussels. Turk J Fish Aquat Sci 10:71–74
FAO (2016) Yearbook of fishery statistics summary tables. Fisheries and Aquaculture Department,
Rome, 200 p. http://www.fao.org/3/i9942t/I9942T.pdf
FAO (2018) The State of World Fisheries and Aquaculture 2018—meeting the sustainable development goals. Rome
FAO-Globefish (2007) Bivalves-commodity update, October 2007. Published by Globefish,
(FAO), Rome
FAO-Globefish (2018) Globefish highlights. A quarterly update on world seafood markets. FAO,
Rome, p 6
Food and Nutrition Board (2004) Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels
(UL), elements. Food and Nutrition Board, Institute of Medicine, National Academies Press,
Washington, DC
Gokoglu N, Yerlikaya P (2003) Determinaton of proximate composition and mineral contents of
blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of
Antalya. Food Chem 80:495–498
Gokoglu N, Yerlikaya P (2015) Chemical composition of fish. In: Seafood chilling, refrigeration
and freezing. Wiley, Chishester, pp 5–13
Holland B, Brown J, Buss DH (1993) Fish and fish products, the third supplement to McCance &
Widdowson’s The Composition of Foods, 5th edn. HMSO, London
Kucukgulmez A, Celik M, Yanar Y, Ersoy B, Cikrikci MC (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
Lawson JW, Magalhaes AM, Miller EH (1998) Important prey species of marine vertebrate predators in the northwest Atlantic: proximate composition and energy density. Mar Ecol Prog Ser
164:13–20
Nurnadia AA, Azrina A, Amin I (2011) Proximate composition and energetic value of selected
marine fish and shellfish from the West coast of Peninsular Malaysia. Int Food Res J 18:137–148
Ozogul F, Kuley E, Ozogul Y (2015) Sterol content of fish, crustacea and mollusc: effects of cooking methods. Int J Food Prop 18:2026–2041
Pawiro S (2010) Bivalves: global production and trade trends. In: Rees G, Pond K, Kay D, Bartram
J, Santo Domingo J (eds) Safe management of shellfish and harvest waters. IWA Publishing,
London, pp 11–21
Pires DR, de Morais ACN, Coelho CCS, Marinho AF, Góes LCDSA, Augusta IM, Ferreira FS,
Saldanha T (2018) Nutritional composition, fatty acids and cholesterol levels in Atlantic white
shrimp (Litopenaeus schimitti). Int Food Res J 25(1):151–157
Silva JL, Chamul RS (2000) Composition of marine and freshwater finfish and shellfish species
and their products. In: Martin RE, Carter EP, Flick GJ, Davis LM (eds) Marine and freshwater
products handbook. Technomic Publishing Co Inc., Lancaster, pp 31–45
Souci SW, Fachmann W, Kraut H (1981) Food composition and nutrition tables 1981/82.
Wissenschaftliche Verlagesellschaft mbH, Stuttgart
USDA National Nutrient Database for Standard Reference, United States Department of
Agriculture, Agricultural Research Service (n.d.). nal.usda.gov/fnic/foodcomp/search/
Venugopal V, Gopakumar K (2017) Shellfish: nutritive value, health benefits, andconsumer safety.
Compr Rev Food Sci Food Saf 16:1219–1242
Wheaton FW, Lawson TB (1985) Properties of aquatic materials. Processing aquatic food products. Wiley, pp 21–75
Yerlikaya P, Topuz OK, Buyukbenli HA, Gokoglu N (2013) Fatty acid profiles of different shrimp
species: effects of depth of catching. J Aquat Food Prod Technol 22(3):290–297
1 Introduction to Shellfish