236
Goulas AE, Chouliara J, Nessi E, Kontominas MG, Savvaidis IN (2005) Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified
atmosphere packaging. J Appl Microbiol 98:752–760
Grahl-Nielsen O, Jacobsen A, Christophersen G, Magnesen T (2010) Fatty acid composition
in adductor muscle of juvenile scallops (Pecten maximus) from five Norwegian populations
reared in the same environment. Biochem Syst Ecol 38:478–488
Greenberg EP, Duboise M, Palhof B (1982) The survival of marine vibrios in Mercenaria mercenaria, the hardshell clam. J Food Saf 4:113–123
Guerra A (1997) Octopus vulgaris: review of the world fishery. In: Lang MA, Ilochbcrg FC (eds)
Proceedings of thc workshop of the fishery and market potential of octopus in California.
Smithsonian Institution, Washington, DC, pp 95–97
Guldas M, Hecer C (2012) Influences of the selected additives on the weight loss and organoleptic
properties of marinated mussels and squids. Acta Vet Brno 81:263–267
Gullian-Klanian M, Sanchez-Solis MJ, Terrats-Preciat M, Delgadillo M, Aranda J (2016) Quality
indicators and shelf life of red octopus (Octopus maya) in chilling storage. Food Sci Technol
Campinas 36(2):304–312
Ha M, Bekhit AEA, Carne A, Hopkins DL (2012) Characterization of commercial papain, bromelain, actinidin, zingibain protease preparations and their activities toward meat proteins. Food
Chem 134:95–105
Haard NF, Arcilla R (1985) Precursors of Maillard browning in Atlantic short finned squid. Can
Inst Food Sci Technol 5(18):326–331
Haby MG, Coale CW Jr (1990) Merchandising and managing of fresh seafood department.
In: Martin RE, Flick GJ (eds) The seafood industry. Springer Science + Business Media,
New York, pp 227–254
Hackney CR (1990) Processing mollusks. In: Martin RE, Flick GJ (eds) The seafood industry.
Springer Science + Business Media, New York, pp 165–173
Hackney CR, Rippen TE (2000) The molluscan shellfish industry. In: Martin RE, Carter EP Jr,
Flicj GJ, Davis LM (eds) Marine and freshwater products handbook. Technomic Publishing
Co., Inc., Lanchaster, pp 323–338
Hamm R (1986) Functional properties of the myofibrillar-system and their measurements. In:
Bechtel PJ (ed) Muscle as food. Academic, Orlando, pp 135–199
Hanks Jr F, Grieb Jr JW (1971) Method and apparatus for removing meat from the shells of bivalve
mollusks. United States Patent. No. 3, 594, 859
Hasanspahić H (2011) The effects of refrigeration on sensory characteristics of oysters (Ostrea
edulis). MESO XIII, pp 369–372
Hastie L, Pierce G, Pita C, Viana M, Smith J, Wangvoralak S (2009) Squid fishing in UK waters. A
Report to SEAFISH Industry Authority. School of Biological Sciences University of Aberdeen,
pp 15–17
Hatano M, Lida H, Seki K, Takahashi K (1990) Occurrence of unacceptable taste and coloring of
giant pacific oyster. Nippon Suisan Gakkaishi 56(9):1481–1484
He H, Adams RM, Farkas DF, Morrissey MT (2002) Use of high-pressure processing for oyster
shucking and shelf-life extension. J Food Sci 67(2):640–645
Heath WA (2001) Handling and shipping of live northeast pacific scallops: larvae to adults.
Marketing and shipping live aquatic product. In: Proceedings of the second international
conference and exhibition, November 1999, Seattle, WA. University of Alaska Sea Grant,
AK-SG- 01-03, Fairbanks, pp 111–125
Heinonen K (2013) Seafood watch: farmed scallops. Monterey Bay Aquarium, 44 p
Heinonen K (2014) Seafood watch: farmed oysters. Monterey Bay Aquarium, 54 p
Héral M, Deslous-Paoli JM (1991) Oyster culture in European Countries. In: Menzel W (ed)
Estuarine and marine bivalve mollusk culture. CRC Press Inc., pp 154–190
Hiltz DF, Dyer WJ (1970) Principal acid soluble nucleotides in adductor muscle of the scallop
Placopecten magellanicus and their degradation during postmortem storage in ice. J Fish Res
Board Can 27:83–92
3 Molluscan Shellfish
Goulas AE, Chouliara J, Nessi E, Kontominas MG, Savvaidis IN (2005) Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified
atmosphere packaging. J Appl Microbiol 98:752–760
Grahl-Nielsen O, Jacobsen A, Christophersen G, Magnesen T (2010) Fatty acid composition
in adductor muscle of juvenile scallops (Pecten maximus) from five Norwegian populations
reared in the same environment. Biochem Syst Ecol 38:478–488
Greenberg EP, Duboise M, Palhof B (1982) The survival of marine vibrios in Mercenaria mercenaria, the hardshell clam. J Food Saf 4:113–123
Guerra A (1997) Octopus vulgaris: review of the world fishery. In: Lang MA, Ilochbcrg FC (eds)
Proceedings of thc workshop of the fishery and market potential of octopus in California.
Smithsonian Institution, Washington, DC, pp 95–97
Guldas M, Hecer C (2012) Influences of the selected additives on the weight loss and organoleptic
properties of marinated mussels and squids. Acta Vet Brno 81:263–267
Gullian-Klanian M, Sanchez-Solis MJ, Terrats-Preciat M, Delgadillo M, Aranda J (2016) Quality
indicators and shelf life of red octopus (Octopus maya) in chilling storage. Food Sci Technol
Campinas 36(2):304–312
Ha M, Bekhit AEA, Carne A, Hopkins DL (2012) Characterization of commercial papain, bromelain, actinidin, zingibain protease preparations and their activities toward meat proteins. Food
Chem 134:95–105
Haard NF, Arcilla R (1985) Precursors of Maillard browning in Atlantic short finned squid. Can
Inst Food Sci Technol 5(18):326–331
Haby MG, Coale CW Jr (1990) Merchandising and managing of fresh seafood department.
In: Martin RE, Flick GJ (eds) The seafood industry. Springer Science + Business Media,
New York, pp 227–254
Hackney CR (1990) Processing mollusks. In: Martin RE, Flick GJ (eds) The seafood industry.
Springer Science + Business Media, New York, pp 165–173
Hackney CR, Rippen TE (2000) The molluscan shellfish industry. In: Martin RE, Carter EP Jr,
Flicj GJ, Davis LM (eds) Marine and freshwater products handbook. Technomic Publishing
Co., Inc., Lanchaster, pp 323–338
Hamm R (1986) Functional properties of the myofibrillar-system and their measurements. In:
Bechtel PJ (ed) Muscle as food. Academic, Orlando, pp 135–199
Hanks Jr F, Grieb Jr JW (1971) Method and apparatus for removing meat from the shells of bivalve
mollusks. United States Patent. No. 3, 594, 859
Hasanspahić H (2011) The effects of refrigeration on sensory characteristics of oysters (Ostrea
edulis). MESO XIII, pp 369–372
Hastie L, Pierce G, Pita C, Viana M, Smith J, Wangvoralak S (2009) Squid fishing in UK waters. A
Report to SEAFISH Industry Authority. School of Biological Sciences University of Aberdeen,
pp 15–17
Hatano M, Lida H, Seki K, Takahashi K (1990) Occurrence of unacceptable taste and coloring of
giant pacific oyster. Nippon Suisan Gakkaishi 56(9):1481–1484
He H, Adams RM, Farkas DF, Morrissey MT (2002) Use of high-pressure processing for oyster
shucking and shelf-life extension. J Food Sci 67(2):640–645
Heath WA (2001) Handling and shipping of live northeast pacific scallops: larvae to adults.
Marketing and shipping live aquatic product. In: Proceedings of the second international
conference and exhibition, November 1999, Seattle, WA. University of Alaska Sea Grant,
AK-SG- 01-03, Fairbanks, pp 111–125
Heinonen K (2013) Seafood watch: farmed scallops. Monterey Bay Aquarium, 44 p
Heinonen K (2014) Seafood watch: farmed oysters. Monterey Bay Aquarium, 54 p
Héral M, Deslous-Paoli JM (1991) Oyster culture in European Countries. In: Menzel W (ed)
Estuarine and marine bivalve mollusk culture. CRC Press Inc., pp 154–190
Hiltz DF, Dyer WJ (1970) Principal acid soluble nucleotides in adductor muscle of the scallop
Placopecten magellanicus and their degradation during postmortem storage in ice. J Fish Res
Board Can 27:83–92
3 Molluscan Shellfish