228
Ablett RF, Gould SP, Sherwood DA (1986) Frozen storage performance of cooked cultivated
mussels (Mytilus edulis L.)-Influence of ascorbic acid and chelating agents. J Food Sci
51:1118–1121
Akinjogunla VF, Lawal-Are AO, Soyinka OO (2017) Proximate compositiona and mineral content of mangrove oyster (Crassostrea gasar) from Lagos lagoon, Lagos, Nigeria. Niger J Fish
Aquacult 5(2):36–49
Albanese D, Cınquanta L, Lanorte MT, Matteo MD (2005) Squid (Sepia officinalis) stored in
active packaging: some chemical and microbiological changes. Ital J Food Sci 3(17):325–332
Almonacid S, Bustamante J, Simpson R, Urtubia A, Pinto M, Teixeira A (2012) Commercially
sterilized mussel meats (Mytilus chilensis): a study on process yield. J Food Sci 77:127–135
Almonacid S, Bustamante J, Simpson R, Pinto M (2015) Shellfish (mussel) processing and components. In: Preedy V (ed) Processing and impact on active components in food. Academic,
pp 447–454
Alpbaz A (1993) Crustaceans and arthropodsculture. Ege University Fisheries Faculty Publications
No:26, İzmir, pp 26–82
Ando M (1996) Textural change of frozen-thawed several squid mantles by heating. Memories
Narabunka Women’s Junior College 27:121–127
Ando M (1997) Correrspondence of collagen on heat induced softening of frozen-thawed cuttlefish Sepia officinalis mantle. J Home Econ Jpn 48:315–321
Andrews LS, Park DL, Chen YP (2000) Low temperature pasteurization to reduce the risk of vibrio
infections from raw shell-stock oysters. Food Addit Contam 17(9):787–791
Andrews LS, DeBlanc S, Veal CD, Park DL (2003) Response of Vibrio parahaemolyticus 03: K6
to a hot water/cold shock pasteurization process. Food Addit Contam 20:331–334
Anibal J, Esteves E, Rocha C (2011) Seasonal variations in gross biochemical composition, percent
edibility, and condition index of the clam Ruditapes decussatus cultivated in the Ria Formosa
(South Portugal). J Shellfish Res 30:17–23
Anonymous (2011) MEGEP (Strengthening the Vocational Education and Training System
Project. Maritime.Mollusc and crustacea.624B00002, Ankara (In Turkish)
Arason S, Nguyen MV, Thorarinsdottir KA, Thorkelsson G (2014) Preservation of fish by curing. In: Boziaris IS (ed) Seafood processing technology, quality and safety. Wiley Blackwell,
Chichester, pp 129–160
Arcales JAA, Nacional LM (2018) Effect of lactic and citric acid pretreatment on quality changes
of green mussel (Perna Viridis) during chilled storage. Curr Res Nutr Food Sci J 6(3):862–872
Arellano-Martínez M, Racotta IS, Ceballos-Vázquez BP, Elorduy-Garay JF (2004) Biochemical
composition, reproductive activity, and food availability of the lion’s paw scallop Nodipecten
subnodosus in the laguna Ojo de Liebre. Baja California Sur, Mexico. J Shellfish Res 23:15–23
Arias-Pérez A, Insua A, Frere R, Méndez J, Fernández-Tajes J (2013) Genetic studies on commercially important species of veneridae. In: da Costa F (ed) Clam fisheries and aquaculture. Nova
Science Publishers, Inc., pp 73–105
Arik-Colakoglu F, Ormanci HB, Berik N, Kunili IE, Colakoglu S (2011) Proximate and elemental
composition of Chamelea gallina from the Southern Coast of the Marmara Sea (Turkey). Biol
Trace Elem Res 143:983–991
Arik-Colakoglu F, Çardak M, Colakoglu S, Kunili IE (2014) Depuration times of Donax trunculus
and Tapes decussatus. Braz J Microbiol 45(3):1017–1022
Arkhipkin AI, Rodhouse PGK, Pierce GJ, Sauer W, Sakai M, Allcock L, Arguelles J, Bower JR,
Castillo G, Ceriola L, Chen CS, Chen X, Diaz-Santana M, Downey N, González AF, Amores
JG, Green CP, Guerra A, Hendrickson LC, Ibáñez C, Ito K, Jereb P, Kato Y, Katugin ON,
Kawano M, Kidokoro H, Kulik VV, Laptikhovsky VV, Lipinski MR, Liu B, Mariátegui L,
Marin W, Medina A, Miki K, Miyahara K, Moltschaniwskyj N, Moustahfid H, Nabhitabhata J,
Nanjo N, Nigmatullin CM, Ohtani T, Pecl G, Perez JAA, Piatkowski U, Saikliang P, SalinasZavala CA, Steer M, Tian Y, Ueta Y, Vijai D, Wakabayashi T, Yamaguchi T, Yamashiro C,
Yamashita N, Zeidberg LD (2015) World Squid Fisheries. Rev Fish Sci Aquacult 23(2):92–252
3 Molluscan Shellfish
Ablett RF, Gould SP, Sherwood DA (1986) Frozen storage performance of cooked cultivated
mussels (Mytilus edulis L.)-Influence of ascorbic acid and chelating agents. J Food Sci
51:1118–1121
Akinjogunla VF, Lawal-Are AO, Soyinka OO (2017) Proximate compositiona and mineral content of mangrove oyster (Crassostrea gasar) from Lagos lagoon, Lagos, Nigeria. Niger J Fish
Aquacult 5(2):36–49
Albanese D, Cınquanta L, Lanorte MT, Matteo MD (2005) Squid (Sepia officinalis) stored in
active packaging: some chemical and microbiological changes. Ital J Food Sci 3(17):325–332
Almonacid S, Bustamante J, Simpson R, Urtubia A, Pinto M, Teixeira A (2012) Commercially
sterilized mussel meats (Mytilus chilensis): a study on process yield. J Food Sci 77:127–135
Almonacid S, Bustamante J, Simpson R, Pinto M (2015) Shellfish (mussel) processing and components. In: Preedy V (ed) Processing and impact on active components in food. Academic,
pp 447–454
Alpbaz A (1993) Crustaceans and arthropodsculture. Ege University Fisheries Faculty Publications
No:26, İzmir, pp 26–82
Ando M (1996) Textural change of frozen-thawed several squid mantles by heating. Memories
Narabunka Women’s Junior College 27:121–127
Ando M (1997) Correrspondence of collagen on heat induced softening of frozen-thawed cuttlefish Sepia officinalis mantle. J Home Econ Jpn 48:315–321
Andrews LS, Park DL, Chen YP (2000) Low temperature pasteurization to reduce the risk of vibrio
infections from raw shell-stock oysters. Food Addit Contam 17(9):787–791
Andrews LS, DeBlanc S, Veal CD, Park DL (2003) Response of Vibrio parahaemolyticus 03: K6
to a hot water/cold shock pasteurization process. Food Addit Contam 20:331–334
Anibal J, Esteves E, Rocha C (2011) Seasonal variations in gross biochemical composition, percent
edibility, and condition index of the clam Ruditapes decussatus cultivated in the Ria Formosa
(South Portugal). J Shellfish Res 30:17–23
Anonymous (2011) MEGEP (Strengthening the Vocational Education and Training System
Project. Maritime.Mollusc and crustacea.624B00002, Ankara (In Turkish)
Arason S, Nguyen MV, Thorarinsdottir KA, Thorkelsson G (2014) Preservation of fish by curing. In: Boziaris IS (ed) Seafood processing technology, quality and safety. Wiley Blackwell,
Chichester, pp 129–160
Arcales JAA, Nacional LM (2018) Effect of lactic and citric acid pretreatment on quality changes
of green mussel (Perna Viridis) during chilled storage. Curr Res Nutr Food Sci J 6(3):862–872
Arellano-Martínez M, Racotta IS, Ceballos-Vázquez BP, Elorduy-Garay JF (2004) Biochemical
composition, reproductive activity, and food availability of the lion’s paw scallop Nodipecten
subnodosus in the laguna Ojo de Liebre. Baja California Sur, Mexico. J Shellfish Res 23:15–23
Arias-Pérez A, Insua A, Frere R, Méndez J, Fernández-Tajes J (2013) Genetic studies on commercially important species of veneridae. In: da Costa F (ed) Clam fisheries and aquaculture. Nova
Science Publishers, Inc., pp 73–105
Arik-Colakoglu F, Ormanci HB, Berik N, Kunili IE, Colakoglu S (2011) Proximate and elemental
composition of Chamelea gallina from the Southern Coast of the Marmara Sea (Turkey). Biol
Trace Elem Res 143:983–991
Arik-Colakoglu F, Çardak M, Colakoglu S, Kunili IE (2014) Depuration times of Donax trunculus
and Tapes decussatus. Braz J Microbiol 45(3):1017–1022
Arkhipkin AI, Rodhouse PGK, Pierce GJ, Sauer W, Sakai M, Allcock L, Arguelles J, Bower JR,
Castillo G, Ceriola L, Chen CS, Chen X, Diaz-Santana M, Downey N, González AF, Amores
JG, Green CP, Guerra A, Hendrickson LC, Ibáñez C, Ito K, Jereb P, Kato Y, Katugin ON,
Kawano M, Kidokoro H, Kulik VV, Laptikhovsky VV, Lipinski MR, Liu B, Mariátegui L,
Marin W, Medina A, Miki K, Miyahara K, Moltschaniwskyj N, Moustahfid H, Nabhitabhata J,
Nanjo N, Nigmatullin CM, Ohtani T, Pecl G, Perez JAA, Piatkowski U, Saikliang P, SalinasZavala CA, Steer M, Tian Y, Ueta Y, Vijai D, Wakabayashi T, Yamaguchi T, Yamashiro C,
Yamashita N, Zeidberg LD (2015) World Squid Fisheries. Rev Fish Sci Aquacult 23(2):92–252
3 Molluscan Shellfish