238
Kaba N, Erkoyuncu I (2005) Determination of the sensory and chemical quality of differently
processed mussels (Mytilus galloprovincialis Lamarck, 1819) during frozen storage. Atatürk
Univ J Agric Fac 36(2):193–200. (In Turkish)
Kagawa N, Matsumoto M, Yoneda C, Mitsuhashi T, Htae K (2002) Changes in meat texture of
three varieties of squid in the early stage of cold storage. Fish Sci 68:783–792
Karnjanapratum S, Benjakul S, Kishimura H, Yung-Hsiang T (2013) Chemical compositions and
nutritional value of Asian hard clam (Meretrix lusoria) from the coast of Andaman Sea. Food
Chem 141:4138–4145
Katsanidis E (2004) Impact of physical and chemical pretreatments on texture of octopus (Eledone
moschata). J Food Sci 69(7):264–267
Katugin ON, Shevtsov GA, Zuev MA, Didenko VD, Kulik VV, Vanin NS (2013) Berryteuthis
magister, School master Gonate Squid. In: Rosa R, Pierce G, O’dor R (eds) Advances in squid
biology, ecology and fisheries. Part II. Nova Science Publisher Inc., pp 1–48
Kavitha S, Ponni AC (2018) Seasonal variations in the protein content from different tissues of
Octopus aegina in Pazhayar coastal waters, Nagapattinam District, Tamilnadu. Int J Sci Res
Biol Sci 5:90–93
Kawashima K, Yamanaka H (1992) Effects of storage temperatures on the Post-mortem biochemical changes in scallop adductor muscle. Nippon Suisan Gakkaishi 58(11):2175–2180
Ke PJ, Burns BG, Woyewoda AD (1984) Recommended procedures and guidelines for quality
evaluation of Atlantic short-fin squid (Illex illecebrosus). LWT-Food Sci Technol 17:276–281
Ke PJ, Fierheller M, Lemon DW (1991) Studies on processing technology for atlantic short-″n
squid (Illex illecebrosus). LWT-Food Sci Technol 24:328–333
Ke S, Huang Y, Decker EA, Hultin HO (2009) Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Sci 82:113–118
Ketnawa S, Rawdkuen S (2011) Application of bromelain extract for muscle foods tenderization.
Food Nutr Sci 2:393–401
Kiin-Kabari DB, Hart AD, Nyeche PT (2017) Nutritional composition of selected shellfish consumed in Rivers State, Nigeria. Am J Food Nutr 5(4):142–146
Kipcak AS (2017) Microwave drying kinetics of mussels (Mytilus edulis). Res Chem Intermed
43:1429–1445
Koak JH, Kim HS, Choi YJ, Baik MY, Kim BY (2011) Characterization of a protease from overmatured fruits and development of a tenderiser using an optimisation technique. Food Sci
Biotechnol 20:485–490
Koivunen J, Heinonen-Tanski H (2004) Inactivation of enteric microorganisms with chemical disinfectants, UV irradiation and combined chemical/UV treatments. Water Res 39:1519–1526
Kolbe E, Kramer D (2007) Planning for seafood freezing. Alaska Seagrant College Program,
Cooper Publishing, Alaska, p 118
Kolodziejska I, Sikorski ZE, Sadowska M (1987) Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments. J Food Sci 52:932–935
Konishi F, Fukunaga Y, Yoneda C, Shimomura M, Kasai M, Hatae K (2003) Changes in physicochemical properties and microstructure of dried squid during softening treatment. J Sci Food
Agric 83:1565–1570
Krause RJ, Ockerman HW, Krol B, Moerman PC, Plimpton RF Jr (1978a) Influence of tumbling,
tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams. J Food
Sci 43:853–855
Krause RJ, Plimpton RF, Ockerman HW, Cahill VR (1978b) Influence of tumbling and sodium
tripolyphosphate on salt and nitrite distribution in porcine muscle. J Food Sci 43:190–192
Kugino M, Kugino K (1995) Changes in the microstructure and rheological properties of squid
mantle due to cooking in a NaCl solution and soy sauce. J Home Econ Jpn 46:751–757
Kugino M, Kugino K, Wu ZH (1993) Rheological properties of dried squid mantle change on
softening. J Food Sci 58:321–324
Lachowicz K, Sobczak M, Gajowiecki L, Zych A (2003) Effects of massaging time on texture,
rheological properties, and structure of three pork ham muscles. Meat Sci 63:225–233
3 Molluscan Shellfish
Kaba N, Erkoyuncu I (2005) Determination of the sensory and chemical quality of differently
processed mussels (Mytilus galloprovincialis Lamarck, 1819) during frozen storage. Atatürk
Univ J Agric Fac 36(2):193–200. (In Turkish)
Kagawa N, Matsumoto M, Yoneda C, Mitsuhashi T, Htae K (2002) Changes in meat texture of
three varieties of squid in the early stage of cold storage. Fish Sci 68:783–792
Karnjanapratum S, Benjakul S, Kishimura H, Yung-Hsiang T (2013) Chemical compositions and
nutritional value of Asian hard clam (Meretrix lusoria) from the coast of Andaman Sea. Food
Chem 141:4138–4145
Katsanidis E (2004) Impact of physical and chemical pretreatments on texture of octopus (Eledone
moschata). J Food Sci 69(7):264–267
Katugin ON, Shevtsov GA, Zuev MA, Didenko VD, Kulik VV, Vanin NS (2013) Berryteuthis
magister, School master Gonate Squid. In: Rosa R, Pierce G, O’dor R (eds) Advances in squid
biology, ecology and fisheries. Part II. Nova Science Publisher Inc., pp 1–48
Kavitha S, Ponni AC (2018) Seasonal variations in the protein content from different tissues of
Octopus aegina in Pazhayar coastal waters, Nagapattinam District, Tamilnadu. Int J Sci Res
Biol Sci 5:90–93
Kawashima K, Yamanaka H (1992) Effects of storage temperatures on the Post-mortem biochemical changes in scallop adductor muscle. Nippon Suisan Gakkaishi 58(11):2175–2180
Ke PJ, Burns BG, Woyewoda AD (1984) Recommended procedures and guidelines for quality
evaluation of Atlantic short-fin squid (Illex illecebrosus). LWT-Food Sci Technol 17:276–281
Ke PJ, Fierheller M, Lemon DW (1991) Studies on processing technology for atlantic short-″n
squid (Illex illecebrosus). LWT-Food Sci Technol 24:328–333
Ke S, Huang Y, Decker EA, Hultin HO (2009) Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Sci 82:113–118
Ketnawa S, Rawdkuen S (2011) Application of bromelain extract for muscle foods tenderization.
Food Nutr Sci 2:393–401
Kiin-Kabari DB, Hart AD, Nyeche PT (2017) Nutritional composition of selected shellfish consumed in Rivers State, Nigeria. Am J Food Nutr 5(4):142–146
Kipcak AS (2017) Microwave drying kinetics of mussels (Mytilus edulis). Res Chem Intermed
43:1429–1445
Koak JH, Kim HS, Choi YJ, Baik MY, Kim BY (2011) Characterization of a protease from overmatured fruits and development of a tenderiser using an optimisation technique. Food Sci
Biotechnol 20:485–490
Koivunen J, Heinonen-Tanski H (2004) Inactivation of enteric microorganisms with chemical disinfectants, UV irradiation and combined chemical/UV treatments. Water Res 39:1519–1526
Kolbe E, Kramer D (2007) Planning for seafood freezing. Alaska Seagrant College Program,
Cooper Publishing, Alaska, p 118
Kolodziejska I, Sikorski ZE, Sadowska M (1987) Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments. J Food Sci 52:932–935
Konishi F, Fukunaga Y, Yoneda C, Shimomura M, Kasai M, Hatae K (2003) Changes in physicochemical properties and microstructure of dried squid during softening treatment. J Sci Food
Agric 83:1565–1570
Krause RJ, Ockerman HW, Krol B, Moerman PC, Plimpton RF Jr (1978a) Influence of tumbling,
tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams. J Food
Sci 43:853–855
Krause RJ, Plimpton RF, Ockerman HW, Cahill VR (1978b) Influence of tumbling and sodium
tripolyphosphate on salt and nitrite distribution in porcine muscle. J Food Sci 43:190–192
Kugino M, Kugino K (1995) Changes in the microstructure and rheological properties of squid
mantle due to cooking in a NaCl solution and soy sauce. J Home Econ Jpn 46:751–757
Kugino M, Kugino K, Wu ZH (1993) Rheological properties of dried squid mantle change on
softening. J Food Sci 58:321–324
Lachowicz K, Sobczak M, Gajowiecki L, Zych A (2003) Effects of massaging time on texture,
rheological properties, and structure of three pork ham muscles. Meat Sci 63:225–233
3 Molluscan Shellfish