241
Merdzhanova A, Dobreva DA, Panayotova V (2017) Assessment of proximate and bioactive
lipid composition of black sea mussels (M. galloprovincialis) from Bulgaria. In: Ray S (ed)
Biological resources of water. IntechOpen
Meynier L, Morel PCH, Mackenzie DDS, Macgibbons A, Chilvers BL, Duignan PJ (2008)
Proximate composition, energy content, and fatty acid composition of marine species from
Campbell Plateau, New Zealand. N Z J Mar Freshw Res 42:425–437
Mignino LA, Crupkin M, Paredi ME (2008) Surface hydrophobicity and functional properties of
myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging
machine or trawling. LWT-Food Sci Technol 41:678–685
Mikkelsen PM, Henne R (2011) The teacher-friendly guide to evolution using bivalves as a model
organism. Paleontological Research Institution, Ithaca, New York, http://teacherfriendlyguide.
org/bivalves. Accessed 26 Sept 2019
Mladineo I, Peharda M, Orhanovic S, Bolotin J, Pavela-Vrancic M, Treursic B (2007) The reproductive cycle, condition index and biochemical composition of the horse-bearded mussel
Modiolus barbatus. Helgol Mar Res 61:183
Miliou H, Fintikaki M, Tzitzinakis M, Kountouris T, Verriopoulos G (2006) Fatty acid composition
of the common octopus, Octopus vulgaris, in relation to rearing temperature and body weight.
Aquaculture 256:311–322
Montanhini MTM, Neto RM (2015) Changes in the microbiological quality of Mangrove oysters
(Crassostrea brasiliana) during different storage conditions. J Food Prot 78:164–171
Moral A, Tejada M, Borderias AJ (1983) Frozen storage behaviour of squid (Loligo vulgaris). Int
J Refrig 6(1):54–57
Moral A, Morales J, Ruiz-Capillas C, Montero P (2002) Muscle protein solubility of some cephalopods (pota and octopus) during frozen storage. J Sci Food Agric 82(6):663–668
Morales J, Montero P, Moral A (2000) Isolation and partial characterization of two types of muscle
collagen in some cephalopods. J Agric Food Chem 48:2142–2148
Mortensen LM, Frøst MB, Skibsted LH, Risbo J (2012) Effect of time and temperature on sensory
properties in low-temperature long-time sous-vide cooking of beef. J Culinary Sci Technol
10(1):75–90
Mouritsen OG, Styrbæk K (2018) Cephalopod gastronomy—a promise for the future. Front
Commun 3:38
Muntada-Garriga JM, Rodriguez-Jerez JJ, Lopez-Sabater EI, Mora-Ventura MT (1995) Effect of
chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat. Lett Appl Microbiol 20:225–227
Muraleedharan V, Nair TSU, Joseph KG (1979) Smoke curing of mussel. Fish Technol 16:29–31
Murchie L, Cruz-Romero M, Kerry JP, Linton M, Patterson MF, Smiddy M, Kelly AL (2005) High
pressure processing of shellfish: a review of microbiological and other quality aspects. Innov
Food Sci Emerg Technol 6:257–270
Naidu KS (1987) Efficiency of meat recovery from Iceland scallops (Chlamys islandica) and sea
scallops (Placopecten magellanicus) in the Canadian offshore fishery. J Northwest Atl Fish Sci
7:131–136
Narváez M, Freites L, Guevara M, Mendoza H, Guderley CJ, Lodeiros CJ, Salazar G (2008) Food
availability and reproduction affects lipid and fatty acid composition ofthe brown mussel,
Perna perna, raised in suspension culture. Comp Biochem Physiol B 149:293–302
Navaeena BM, Mendiratta SK, Anjaneyulu ASR (2004) Tenderization of buffalo meat using plant
proteases from Cucumis Trigonus Roxb and Zingiber Officinalis Roscoe. Meat Sci 68:363–369
Navarro JC, Villanueva R (2000) Lipid and fatty acid composition of early stages of cephalopods:
an approach to their lipid requirements. Aquaculture 183:161–177
Navarro JC, Villanueva R (2003) The fatty acid composition of Octopus vulgaris paralarvae
reared with live and inert food: deviation from their natural fatty acid profile. Aquaculture
219:613–631
Nguyen MV, Arason S, Eikevik TM (2014) Drying of fish. In: Boziaris IS (ed) Seafood processing
technology, quality and safety. Wiley Blackwell, Chichester, pp 161–175
References
Merdzhanova A, Dobreva DA, Panayotova V (2017) Assessment of proximate and bioactive
lipid composition of black sea mussels (M. galloprovincialis) from Bulgaria. In: Ray S (ed)
Biological resources of water. IntechOpen
Meynier L, Morel PCH, Mackenzie DDS, Macgibbons A, Chilvers BL, Duignan PJ (2008)
Proximate composition, energy content, and fatty acid composition of marine species from
Campbell Plateau, New Zealand. N Z J Mar Freshw Res 42:425–437
Mignino LA, Crupkin M, Paredi ME (2008) Surface hydrophobicity and functional properties of
myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging
machine or trawling. LWT-Food Sci Technol 41:678–685
Mikkelsen PM, Henne R (2011) The teacher-friendly guide to evolution using bivalves as a model
organism. Paleontological Research Institution, Ithaca, New York, http://teacherfriendlyguide.
org/bivalves. Accessed 26 Sept 2019
Mladineo I, Peharda M, Orhanovic S, Bolotin J, Pavela-Vrancic M, Treursic B (2007) The reproductive cycle, condition index and biochemical composition of the horse-bearded mussel
Modiolus barbatus. Helgol Mar Res 61:183
Miliou H, Fintikaki M, Tzitzinakis M, Kountouris T, Verriopoulos G (2006) Fatty acid composition
of the common octopus, Octopus vulgaris, in relation to rearing temperature and body weight.
Aquaculture 256:311–322
Montanhini MTM, Neto RM (2015) Changes in the microbiological quality of Mangrove oysters
(Crassostrea brasiliana) during different storage conditions. J Food Prot 78:164–171
Moral A, Tejada M, Borderias AJ (1983) Frozen storage behaviour of squid (Loligo vulgaris). Int
J Refrig 6(1):54–57
Moral A, Morales J, Ruiz-Capillas C, Montero P (2002) Muscle protein solubility of some cephalopods (pota and octopus) during frozen storage. J Sci Food Agric 82(6):663–668
Morales J, Montero P, Moral A (2000) Isolation and partial characterization of two types of muscle
collagen in some cephalopods. J Agric Food Chem 48:2142–2148
Mortensen LM, Frøst MB, Skibsted LH, Risbo J (2012) Effect of time and temperature on sensory
properties in low-temperature long-time sous-vide cooking of beef. J Culinary Sci Technol
10(1):75–90
Mouritsen OG, Styrbæk K (2018) Cephalopod gastronomy—a promise for the future. Front
Commun 3:38
Muntada-Garriga JM, Rodriguez-Jerez JJ, Lopez-Sabater EI, Mora-Ventura MT (1995) Effect of
chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat. Lett Appl Microbiol 20:225–227
Muraleedharan V, Nair TSU, Joseph KG (1979) Smoke curing of mussel. Fish Technol 16:29–31
Murchie L, Cruz-Romero M, Kerry JP, Linton M, Patterson MF, Smiddy M, Kelly AL (2005) High
pressure processing of shellfish: a review of microbiological and other quality aspects. Innov
Food Sci Emerg Technol 6:257–270
Naidu KS (1987) Efficiency of meat recovery from Iceland scallops (Chlamys islandica) and sea
scallops (Placopecten magellanicus) in the Canadian offshore fishery. J Northwest Atl Fish Sci
7:131–136
Narváez M, Freites L, Guevara M, Mendoza H, Guderley CJ, Lodeiros CJ, Salazar G (2008) Food
availability and reproduction affects lipid and fatty acid composition ofthe brown mussel,
Perna perna, raised in suspension culture. Comp Biochem Physiol B 149:293–302
Navaeena BM, Mendiratta SK, Anjaneyulu ASR (2004) Tenderization of buffalo meat using plant
proteases from Cucumis Trigonus Roxb and Zingiber Officinalis Roscoe. Meat Sci 68:363–369
Navarro JC, Villanueva R (2000) Lipid and fatty acid composition of early stages of cephalopods:
an approach to their lipid requirements. Aquaculture 183:161–177
Navarro JC, Villanueva R (2003) The fatty acid composition of Octopus vulgaris paralarvae
reared with live and inert food: deviation from their natural fatty acid profile. Aquaculture
219:613–631
Nguyen MV, Arason S, Eikevik TM (2014) Drying of fish. In: Boziaris IS (ed) Seafood processing
technology, quality and safety. Wiley Blackwell, Chichester, pp 161–175
References