240
Lourenco HM, Anacleto P, Afonso C, Ferraria V, Martins MF, Carvalho ML, Lino AR, Nunes ML
(2009) Elemental composition of cephalopodsfrom Portuguese continental waters. Food Chem
113:1146–1153
Lovatelli A (1987) Characteristics of the farmed species. Networkof Aquaculture centres in Asia.
Status of scallop farming: a review of techniques. National Inland Fisheries Institute Kasetsart
University Campus Bangkhen, Bangkok. Thailand NACA-SF/WP/87/1
Lutz G (2012) Oyster profile. Agricultural Marketing Resource Center. https://www.agmrc.org/
commodities- products/aquaculture/aquaculture- non- fish- species#Oysters. Accessed 12 Nov
2019
Mackie IM (1993) The effects of freezing on flesh proteins. Food Rev Int 9(4):575–610
Mackie IM, Pirie L, Ritchie AH, Yamanaka H (1997) The formation of non-volatile amines in
relation to concentrations of free basic amino acids during postmortem storage of the muscle
of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus).
Food Chem 60(3):291–295
Maffei M, Vernocchi P, Lanciotti R et al (2009) Depuration of striped Venus clam (Chamelea gallina L.): effects on microorganisms, sand content and mortality. J Food Sci 74:M1–M7
Malarvanan G, Edward JKP (2002) Bacterial quality and depuration of the green mussel Perna
viridis from natural beds. J Indian Fish Assoc 29:71–75
Manimaran U, Shakila RJ, Sivaraman B, Shalini R, Jeyasekaran G, Shanmugam SA (2016a)
Biochemical quality changes during iced storage of Indian octopus (Cistopus indicus). J Food
Qual 39:487–495
Manimaran U, Shakila RJ, Shalini R, Sivaraman B, Sumathi G, Selvaganapathi R, Jeyasekaran G
(2016b) Effect of additives in the shelflife extension of chilled and frozen stored Indian octopus
(Cistopus indicus). J Food Sci Technol 53(2):1348–1354
Manley LHW (2008) Use of postharvest processes to reduce Vibrio parahaemolyticus in raw oysters: blast freezing and heat shock. A master thesis presented to the Graduate School of the
University of Florida
Manthey-Karl M, Lehmann I, Ostermeyer U, Rehbein H, Schröder U (2015) Meat composition
and quality assessment of king scallops (Pecten maximus) and Frozen Atlantic Sea Scallops
(Placopecten magellanicus) on a retail level. Foods 4:524–546
Martin DE, Hall SG (2006) Oyster shucking technologies: past and present. Int J Food Sci Technol
41:223–232
Martinez O, Rodriguea-Calleja JM, Santos JA, Otero A, Garcia-Lopez ML (2009) Foodborne
and indicator bacteria in farmed molluscan shellfish before and after depuration. J Food Prot
72(7):1443–1449
Martino RC, Cruz GM (2004) Proximate composition and fatty acid content of the mangrove
oyster Crassostrea rhizophorae along the year seasons. Braz Arch Biol Technol 47(6):955–960
Masniyom P, Benjama O (2007) Effect of lactic, acetic and citric acids on quality changes of
refrigerated green mussel, Perna viridis (Linnaeus, 1758). Songklanakarin J Sci Technol
29(4):1124–1134
McCarron P, Emteborg H, Hess P (2007) Freeze-drying for the stabilisation of shellfish toxins in
mussel tissue (Mytilus edulis) reference materials. Anal Bioanal Chem 387:2475–2486
McKenzie W, Parker B (2019) Mollusca. In: Aquatic invertebrate cell culture. Ed-Tech Press,
Waltham Abbey Essex, pp 189–251
Mehta NK, Nayak BB (2017) Bio-chemical composition, functional, and rheological properties of
fresh meat from fish, squid, and shrimp: a comparative study. Int J Food Prop 20(51):S707–S721
Melody K, Senevirathne R, Janes M, Jaykus LA, Supan J (2008) Effectiveness of icing as a postharvest treatment control of Vibrio vulnificus and Vibrio parahaemolyticus in the Eastern oyster (Crassostrea virginica). J Food Prot 71(7):1475–1480
Mercaldo-Allen R, Goldberg R (2011) Review of the ecological effects of dredging in the cultivation and harvest of molluscan shellfish. NOAA technical memorandum NMFS-NE-220, p 84
Merdzhanova A, Dobreva DA, Georgieva S (2016) Nutritional evaluation of aquaculture mussels
(M. Galloprovincialis) from the Black Sea, Bulgaria. Ovidius Univ Ann Chem 27(1):1–7
3 Molluscan Shellfish
Lourenco HM, Anacleto P, Afonso C, Ferraria V, Martins MF, Carvalho ML, Lino AR, Nunes ML
(2009) Elemental composition of cephalopodsfrom Portuguese continental waters. Food Chem
113:1146–1153
Lovatelli A (1987) Characteristics of the farmed species. Networkof Aquaculture centres in Asia.
Status of scallop farming: a review of techniques. National Inland Fisheries Institute Kasetsart
University Campus Bangkhen, Bangkok. Thailand NACA-SF/WP/87/1
Lutz G (2012) Oyster profile. Agricultural Marketing Resource Center. https://www.agmrc.org/
commodities- products/aquaculture/aquaculture- non- fish- species#Oysters. Accessed 12 Nov
2019
Mackie IM (1993) The effects of freezing on flesh proteins. Food Rev Int 9(4):575–610
Mackie IM, Pirie L, Ritchie AH, Yamanaka H (1997) The formation of non-volatile amines in
relation to concentrations of free basic amino acids during postmortem storage of the muscle
of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus).
Food Chem 60(3):291–295
Maffei M, Vernocchi P, Lanciotti R et al (2009) Depuration of striped Venus clam (Chamelea gallina L.): effects on microorganisms, sand content and mortality. J Food Sci 74:M1–M7
Malarvanan G, Edward JKP (2002) Bacterial quality and depuration of the green mussel Perna
viridis from natural beds. J Indian Fish Assoc 29:71–75
Manimaran U, Shakila RJ, Sivaraman B, Shalini R, Jeyasekaran G, Shanmugam SA (2016a)
Biochemical quality changes during iced storage of Indian octopus (Cistopus indicus). J Food
Qual 39:487–495
Manimaran U, Shakila RJ, Shalini R, Sivaraman B, Sumathi G, Selvaganapathi R, Jeyasekaran G
(2016b) Effect of additives in the shelflife extension of chilled and frozen stored Indian octopus
(Cistopus indicus). J Food Sci Technol 53(2):1348–1354
Manley LHW (2008) Use of postharvest processes to reduce Vibrio parahaemolyticus in raw oysters: blast freezing and heat shock. A master thesis presented to the Graduate School of the
University of Florida
Manthey-Karl M, Lehmann I, Ostermeyer U, Rehbein H, Schröder U (2015) Meat composition
and quality assessment of king scallops (Pecten maximus) and Frozen Atlantic Sea Scallops
(Placopecten magellanicus) on a retail level. Foods 4:524–546
Martin DE, Hall SG (2006) Oyster shucking technologies: past and present. Int J Food Sci Technol
41:223–232
Martinez O, Rodriguea-Calleja JM, Santos JA, Otero A, Garcia-Lopez ML (2009) Foodborne
and indicator bacteria in farmed molluscan shellfish before and after depuration. J Food Prot
72(7):1443–1449
Martino RC, Cruz GM (2004) Proximate composition and fatty acid content of the mangrove
oyster Crassostrea rhizophorae along the year seasons. Braz Arch Biol Technol 47(6):955–960
Masniyom P, Benjama O (2007) Effect of lactic, acetic and citric acids on quality changes of
refrigerated green mussel, Perna viridis (Linnaeus, 1758). Songklanakarin J Sci Technol
29(4):1124–1134
McCarron P, Emteborg H, Hess P (2007) Freeze-drying for the stabilisation of shellfish toxins in
mussel tissue (Mytilus edulis) reference materials. Anal Bioanal Chem 387:2475–2486
McKenzie W, Parker B (2019) Mollusca. In: Aquatic invertebrate cell culture. Ed-Tech Press,
Waltham Abbey Essex, pp 189–251
Mehta NK, Nayak BB (2017) Bio-chemical composition, functional, and rheological properties of
fresh meat from fish, squid, and shrimp: a comparative study. Int J Food Prop 20(51):S707–S721
Melody K, Senevirathne R, Janes M, Jaykus LA, Supan J (2008) Effectiveness of icing as a postharvest treatment control of Vibrio vulnificus and Vibrio parahaemolyticus in the Eastern oyster (Crassostrea virginica). J Food Prot 71(7):1475–1480
Mercaldo-Allen R, Goldberg R (2011) Review of the ecological effects of dredging in the cultivation and harvest of molluscan shellfish. NOAA technical memorandum NMFS-NE-220, p 84
Merdzhanova A, Dobreva DA, Georgieva S (2016) Nutritional evaluation of aquaculture mussels
(M. Galloprovincialis) from the Black Sea, Bulgaria. Ovidius Univ Ann Chem 27(1):1–7
3 Molluscan Shellfish