235
Fernandez-Piquer J, Bowman JP, Ross T, Tamplin ML (2012) Molecular analysis of the bacterial
communities in the live Pacific oyster (Crassostrea gigas) and the influence of postharvest
temperature on its structure. J Appl Microbiol 112:1134–1143
Fisher RA (2000) Biology of certain commercial Mollusk Species: Scallops. In: Martin RR, Carte
EP, Flick GJ, Davis LM (eds) Marine and Freshwater handbook. Technomic Publishing Co.,
Inc., Lancaster, pp 49–125
Fiz Da Costa G (2013) Introduction to the biology of clams. In: da Costa F (ed) Clam fisheries and
aquaculture. Nova Science Publishers, Inc., pp 1–26
Freites L, Labarta U, Fernandez-Reiriz MJ (2002) Evolution of fatty acid profiles of subtidal and
rocky shore mussel seed (Mytilus galloprovincialis, Link.). Influence of environmental parameters. J Exp Mar Biol Ecol 268:185–204
Fu XY, Xue CH, Miao BC, Li ZJ, Zhang YQ, Wang Q (2007) Effect of processing steps on the
physico-chemical properties of dried-seasoned squid. Food Chem 103:287–294
Ganesan P, Jeyasekaran G, Maheswari K, Shakila RJ, Sukumar D (2005) Quality evaluation in
chilled cuttlefish fillets. J Aquat Food Prod Technol 14:37–49
Garrido-Handong L (1990) Oyster culture. In: Selected papers on mollusk culture. Fisheries and
Aquaculture Department. Food and Agriculture Organization. http://www.fao.org/3/ab737e/
AB737E03.htm
Gaspar MB, Barracha I, Carvalho S, Vasconcelos P (2013) Clam fisheries worldwide: main species,
harvesting methods and fishing impacts clam fisheries worldwide: main species, harvesting. In:
da Costa F (ed) Clam fisheries and aquaculture. Nova Science Publishers, Inc., pp 291–328
Global Invasive Species Database (2019) Species profile: Mytilus galloprovincialis. http://www.
iucngisd.org/gisd/species.php?sc=102. Accessed 4 Oct 2019
Gokoglu N (2002) Seafood processing technology. Su Vakfı Publications, Book, 157 p
Gokoglu N, Metin S, Baygar T, Ozden O, Erkan N (1999) Determination of the quality changes
of squid (Loligo vulgaris, Lamarck) stored at the different temperatures. Turk J Vet Anim Sci
23:511–514
Gokoglu N, Erkan N, Ozden O (2000) The effect of frozen storage on proximate composition and
quality of mussels (Mitylus galloprovincialis). J Aquat Food Prod Technol 9(2):83–88
Gokoglu N, Gokoglu M, Yerlikaya P (2006) Seasonal variations in proximate and elemental composition of pearl oyster Pinctada Radiata from the Gulf of Antalya, Turkey. J Sci Food Agric
86(13):2161–2165
Gokoglu N, Topuz OK, Gokoglu M, Tokay FG (2017a) Characterisation of protein functionality and
texture of tumbled squid, octopus and cuttlefish muscles. J Food Meas Charact 11:1699–1705
Gokoglu N, Yerlikaya P, Ucak I, Yatmaz HA (2017b) Effect of bromelain and papain enzymes
addition on physicochemical and textural properties of squid (Loligo vulgaris). J Food Meas
Charact 11:347–353
Gokoglu N, Topuz OK, Yerlikaya P, Yatmaz HA, Ucak I (2018) Effects of freezing and frozen
storage on protein functionality and texture of some cephalopod muscles. J Aquat Food Prod
Technol 237(2):211–218
Gómez-Guillén C, Solas T, Borderías J, Montero P (1996) Ultrastructural and rheological changes
during the gelation of giant squid (Dosidicus gigas) muscle. Z Lebensm Unters Forsch
202:215–220
Gomez-Guillen MC, Martinez-Alvarez O, Montero P (2003) Functional and thermal gelation properties of squid mantle proteins. Affect by chilled and frozen storage. J Food Sci 68:1962–1967
Gopakumar K (1997) Biochemical composition of Indian food fishes. Central Inst. of fisheries
technology, India, 44 p
Gosling E (1992) The mussel mytilus: geology, physiology, genetics and culture. Elsevier,
Amsterdam, p 590
Gosling E (2015) Marine bivalve molluscs, 2nd edn. Wiley-Blackwell, Hoboken, 520 p
Goulas AE (2008) Combined effect of chill storage and modifi ed atmosphere packaging on mussels (Mytilus galloprovincialis) preservation. Packag Technol Sci 21:247–255
References
Fernandez-Piquer J, Bowman JP, Ross T, Tamplin ML (2012) Molecular analysis of the bacterial
communities in the live Pacific oyster (Crassostrea gigas) and the influence of postharvest
temperature on its structure. J Appl Microbiol 112:1134–1143
Fisher RA (2000) Biology of certain commercial Mollusk Species: Scallops. In: Martin RR, Carte
EP, Flick GJ, Davis LM (eds) Marine and Freshwater handbook. Technomic Publishing Co.,
Inc., Lancaster, pp 49–125
Fiz Da Costa G (2013) Introduction to the biology of clams. In: da Costa F (ed) Clam fisheries and
aquaculture. Nova Science Publishers, Inc., pp 1–26
Freites L, Labarta U, Fernandez-Reiriz MJ (2002) Evolution of fatty acid profiles of subtidal and
rocky shore mussel seed (Mytilus galloprovincialis, Link.). Influence of environmental parameters. J Exp Mar Biol Ecol 268:185–204
Fu XY, Xue CH, Miao BC, Li ZJ, Zhang YQ, Wang Q (2007) Effect of processing steps on the
physico-chemical properties of dried-seasoned squid. Food Chem 103:287–294
Ganesan P, Jeyasekaran G, Maheswari K, Shakila RJ, Sukumar D (2005) Quality evaluation in
chilled cuttlefish fillets. J Aquat Food Prod Technol 14:37–49
Garrido-Handong L (1990) Oyster culture. In: Selected papers on mollusk culture. Fisheries and
Aquaculture Department. Food and Agriculture Organization. http://www.fao.org/3/ab737e/
AB737E03.htm
Gaspar MB, Barracha I, Carvalho S, Vasconcelos P (2013) Clam fisheries worldwide: main species,
harvesting methods and fishing impacts clam fisheries worldwide: main species, harvesting. In:
da Costa F (ed) Clam fisheries and aquaculture. Nova Science Publishers, Inc., pp 291–328
Global Invasive Species Database (2019) Species profile: Mytilus galloprovincialis. http://www.
iucngisd.org/gisd/species.php?sc=102. Accessed 4 Oct 2019
Gokoglu N (2002) Seafood processing technology. Su Vakfı Publications, Book, 157 p
Gokoglu N, Metin S, Baygar T, Ozden O, Erkan N (1999) Determination of the quality changes
of squid (Loligo vulgaris, Lamarck) stored at the different temperatures. Turk J Vet Anim Sci
23:511–514
Gokoglu N, Erkan N, Ozden O (2000) The effect of frozen storage on proximate composition and
quality of mussels (Mitylus galloprovincialis). J Aquat Food Prod Technol 9(2):83–88
Gokoglu N, Gokoglu M, Yerlikaya P (2006) Seasonal variations in proximate and elemental composition of pearl oyster Pinctada Radiata from the Gulf of Antalya, Turkey. J Sci Food Agric
86(13):2161–2165
Gokoglu N, Topuz OK, Gokoglu M, Tokay FG (2017a) Characterisation of protein functionality and
texture of tumbled squid, octopus and cuttlefish muscles. J Food Meas Charact 11:1699–1705
Gokoglu N, Yerlikaya P, Ucak I, Yatmaz HA (2017b) Effect of bromelain and papain enzymes
addition on physicochemical and textural properties of squid (Loligo vulgaris). J Food Meas
Charact 11:347–353
Gokoglu N, Topuz OK, Yerlikaya P, Yatmaz HA, Ucak I (2018) Effects of freezing and frozen
storage on protein functionality and texture of some cephalopod muscles. J Aquat Food Prod
Technol 237(2):211–218
Gómez-Guillén C, Solas T, Borderías J, Montero P (1996) Ultrastructural and rheological changes
during the gelation of giant squid (Dosidicus gigas) muscle. Z Lebensm Unters Forsch
202:215–220
Gomez-Guillen MC, Martinez-Alvarez O, Montero P (2003) Functional and thermal gelation properties of squid mantle proteins. Affect by chilled and frozen storage. J Food Sci 68:1962–1967
Gopakumar K (1997) Biochemical composition of Indian food fishes. Central Inst. of fisheries
technology, India, 44 p
Gosling E (1992) The mussel mytilus: geology, physiology, genetics and culture. Elsevier,
Amsterdam, p 590
Gosling E (2015) Marine bivalve molluscs, 2nd edn. Wiley-Blackwell, Hoboken, 520 p
Goulas AE (2008) Combined effect of chill storage and modifi ed atmosphere packaging on mussels (Mytilus galloprovincialis) preservation. Packag Technol Sci 21:247–255
References