244
Pietrasik Z, Shand PJ (2004) Effect of blade tenderization and tumbling time on the processing
characteristics and tenderness of injected cooked roast beef. Meat Sci 66:871–879
Pietrasik Z, Shand PJ (2005) Effects of mechanical treatments and moisture enhancement on the
processing characteristics and tenderness of beef semimembranosus. Meat Sci 71:498–505
Pietrasik Z, Aalhus JL, Gibson LL, Shand PJ (2010) Influence of blade tenderization, moisture
enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle. Meat Sci 84(3):512–517
Poole SE, Wilson P, Mitchell GE, Wills PA (1990) Storage life of chilled scallops treated with low
dose irradiation. J Food Prot 53(9):763–766
Prafulla V, Francis L, Lakshmanan PT (2000) Effect of different methods of icing on the quality of
squid and cuttlefish during storage. Fish Technol 37:81–88
Prato E, Danieli A, Maffia M, Biandolino F (2010) Lipid and fatty acid compositions of Mytilus
galloprovincialis cultured in the mar Grande of Taranto (southern Italy): feeding strategies and
trophic relationships. Zoologica 49(2):211–219
Prato E, Biandolino F, Parlapiano I, Papa L, Kelly M, Fanelli G (2018) Bioactive fatty acids of
three commercial scallop species. Int J Food Prop 21(1):519–532
Prato E, Biandolino F, Parlapiano I, Papa L, Denti G, Fanelli G (2019) Seasonal changes of commercial traits, proximate and fatty acid compositions of the scallop Flexopecten glaber from
the Mediterranean Sea (Southern Italy). PeerJ 7:e5810
Pravin P, Aneesh Kumar KV, Meenakumari B (2013) Squid jigging operations in the Southern
Ocean. In: Ramesh R, Sudhakar M, Chattopadhyay S (eds), Scientific and geopolitical interests
in arctic and antarctic. Proceedings of international conference on science and geopolitics of
Arctic and Antarctic, (iSaGAA), March 2013, LIGHTS, Research Foundation, pp 203–211
Prester L, Orct T, Macan J, Vukusic J, Kipcic D (2010) Determınatıon of biogenic amines and
endotoxin ın squid, musky octopus, Norway lobster, and mussel stored at room temperature.
Arch Ind Hyg Toxicol 61:389–397
Price RJ (2000) Octopus. In: Martin RE, Carter EP Jr, Flicj GJ, Davis LM (eds) Marine and freshwater products handbook. Technomic Publishing Co., Inc., Lanchaster, pp 121–125
Ramasamy P, Subhapradha N, Sudharsan S, Seedevi P, Shanmugam V, Shanmugam A (2010)
Nutritional evaluation of the different body parts of cuttlefish Sepia kobiensis Hoyle, 1885. Afr
J Food Sci 6(22):535–538
Rato A, Pereira LF, Joaquim S, Gomes R, Afonso C, Cardoso C, Machado J, Gonçalves JFM,
Vaz-Pires P, Magnoni LJ, Matias AM, Matias D, Bandarra NM, Ozório ROA (2019) Fatty acid
profile of pacific oyster, Crassostrea gigas, fed different ratios of dietary seaweed and microalgae during broodstock conditioning. Lipids 54:531–542
Reid A, Jereb P, Roper CFE (2005) Cuttlefishes. In: Jereb P, Roper CFE (eds), Cephalopods of the
worldan annotated and illustrated catalogue of cephalopod species known to date. FAO species
catalogue for fishery purposes, No. 4, vol 1, pp 56–62
Remyakumari KR, Ginson J, Ajeeshkumar KK, Vishnu KV, Asha KK, Suseela M (2018)
Biochemical profile and nutritional quality of Indian squid, Uroteuthis duvauceli. Int J Fish
Aquat Stud 6(3):187–192
Ren T, Su Y-C (2006) Effects of electrolyzed oxidixing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. J Food Prot 69:1829–1834
Rodhouse PG (2005) World squid resources. In: Review of the state of world marine fishery
resources. FAO fisheries technical paper, Rome, pp 175–187
Rodriguez Ó, Barros-Velazquez J, Pineiro C, Gallardo JM, Aubourg SP (2006) Effects of storage
in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed
turbot (Psetta maxima). Food Chem 95:270–278
Roper CFE, Sweeney MJ, Nauen CE (1984) Cephalopods of The World an Annotated and
Illustrated Catalogue of Species of Interest to Fisheries. FAO Fisheries Synopsis No. 125, vol
3. Rome, 228 p
Ruiz-Capillas C, Horner WFA, Gillyon CM (2001) Effect of packaging on the spoilage of king
scallop (Pecten maximus) during chilled storage. Eur Food Res Technol 213:95–98
3 Molluscan Shellfish
Pietrasik Z, Shand PJ (2004) Effect of blade tenderization and tumbling time on the processing
characteristics and tenderness of injected cooked roast beef. Meat Sci 66:871–879
Pietrasik Z, Shand PJ (2005) Effects of mechanical treatments and moisture enhancement on the
processing characteristics and tenderness of beef semimembranosus. Meat Sci 71:498–505
Pietrasik Z, Aalhus JL, Gibson LL, Shand PJ (2010) Influence of blade tenderization, moisture
enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle. Meat Sci 84(3):512–517
Poole SE, Wilson P, Mitchell GE, Wills PA (1990) Storage life of chilled scallops treated with low
dose irradiation. J Food Prot 53(9):763–766
Prafulla V, Francis L, Lakshmanan PT (2000) Effect of different methods of icing on the quality of
squid and cuttlefish during storage. Fish Technol 37:81–88
Prato E, Danieli A, Maffia M, Biandolino F (2010) Lipid and fatty acid compositions of Mytilus
galloprovincialis cultured in the mar Grande of Taranto (southern Italy): feeding strategies and
trophic relationships. Zoologica 49(2):211–219
Prato E, Biandolino F, Parlapiano I, Papa L, Kelly M, Fanelli G (2018) Bioactive fatty acids of
three commercial scallop species. Int J Food Prop 21(1):519–532
Prato E, Biandolino F, Parlapiano I, Papa L, Denti G, Fanelli G (2019) Seasonal changes of commercial traits, proximate and fatty acid compositions of the scallop Flexopecten glaber from
the Mediterranean Sea (Southern Italy). PeerJ 7:e5810
Pravin P, Aneesh Kumar KV, Meenakumari B (2013) Squid jigging operations in the Southern
Ocean. In: Ramesh R, Sudhakar M, Chattopadhyay S (eds), Scientific and geopolitical interests
in arctic and antarctic. Proceedings of international conference on science and geopolitics of
Arctic and Antarctic, (iSaGAA), March 2013, LIGHTS, Research Foundation, pp 203–211
Prester L, Orct T, Macan J, Vukusic J, Kipcic D (2010) Determınatıon of biogenic amines and
endotoxin ın squid, musky octopus, Norway lobster, and mussel stored at room temperature.
Arch Ind Hyg Toxicol 61:389–397
Price RJ (2000) Octopus. In: Martin RE, Carter EP Jr, Flicj GJ, Davis LM (eds) Marine and freshwater products handbook. Technomic Publishing Co., Inc., Lanchaster, pp 121–125
Ramasamy P, Subhapradha N, Sudharsan S, Seedevi P, Shanmugam V, Shanmugam A (2010)
Nutritional evaluation of the different body parts of cuttlefish Sepia kobiensis Hoyle, 1885. Afr
J Food Sci 6(22):535–538
Rato A, Pereira LF, Joaquim S, Gomes R, Afonso C, Cardoso C, Machado J, Gonçalves JFM,
Vaz-Pires P, Magnoni LJ, Matias AM, Matias D, Bandarra NM, Ozório ROA (2019) Fatty acid
profile of pacific oyster, Crassostrea gigas, fed different ratios of dietary seaweed and microalgae during broodstock conditioning. Lipids 54:531–542
Reid A, Jereb P, Roper CFE (2005) Cuttlefishes. In: Jereb P, Roper CFE (eds), Cephalopods of the
worldan annotated and illustrated catalogue of cephalopod species known to date. FAO species
catalogue for fishery purposes, No. 4, vol 1, pp 56–62
Remyakumari KR, Ginson J, Ajeeshkumar KK, Vishnu KV, Asha KK, Suseela M (2018)
Biochemical profile and nutritional quality of Indian squid, Uroteuthis duvauceli. Int J Fish
Aquat Stud 6(3):187–192
Ren T, Su Y-C (2006) Effects of electrolyzed oxidixing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. J Food Prot 69:1829–1834
Rodhouse PG (2005) World squid resources. In: Review of the state of world marine fishery
resources. FAO fisheries technical paper, Rome, pp 175–187
Rodriguez Ó, Barros-Velazquez J, Pineiro C, Gallardo JM, Aubourg SP (2006) Effects of storage
in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed
turbot (Psetta maxima). Food Chem 95:270–278
Roper CFE, Sweeney MJ, Nauen CE (1984) Cephalopods of The World an Annotated and
Illustrated Catalogue of Species of Interest to Fisheries. FAO Fisheries Synopsis No. 125, vol
3. Rome, 228 p
Ruiz-Capillas C, Horner WFA, Gillyon CM (2001) Effect of packaging on the spoilage of king
scallop (Pecten maximus) during chilled storage. Eur Food Res Technol 213:95–98
3 Molluscan Shellfish