246
Sikorski ZE, Kolodziejska I (1986) The composition and properties of squid meat. Food Chem
20:213–224
Sikorski ZE, Olley J, Kostuch S (1976) Proteins changes in frozen in frozen fish. Crit Rev Food
Sci Nutr 8:97–129
Sikorski ZE (1978) Protein change in muscle food due to freezing and frozen storage. Int J Refrig
1:173–180
Silva JL, Chamul RS (2000) Composition of marine and freshwater finfish and shellfish species
and their products. In: Martin RR, Carte EP, Flick GJ, Davis LM (eds) Marine and freshwater
handbook. Technomic Publishing, Lancaster, pp 31–47
Sinanoglou VJ, Miniadis-Meimaroglou S (1998) Fatty acid of neutral and polar lipids of (edible)
Mediterranean cephalopods. Food Res Int 3:467–473
Singh AS, Nagalakshimi K (2013) Depuration of bivalves for food. Infofish Int 2:46–49
Sirbu R, Bechir A, Negreanu-Pîrjol T, Sava C, Negreanu-Pîrjol B, Zaharia T, Ursache C, Stoicescu
R (2011) Studies on the nutrient content od species Mytilus galloprovincialis of the Black
Sea. Scientific study & research: chemistry & chemical engineering, biotechnology. Food Ind
12(3):221–228
Sirin C (2012) Integration and effects of culture of marine fish-mussel (Mytilus galloprovincialis
Lamark, 1819) in Vona Bay (Persembe-Ordu). Master Thesis Fisheries Technology Engineering
Department, Ordu University Institute of Science and Technology, 58 p
Skipnes D (2014) Heat processing of fish. In: Boziaris IS (ed) Seafood processing technology,
quality and safety. Wiley Blackwell, Chichester, pp 61–81
Smaal AC, Ferreira JG, Grant J, Petersen JK, Strand Q (Eds) (2019) Preface. Goods and Services
of Marine Bivalves. E-book, Springer Nature Switzerland AG
Sonderblohm CP, Guimaraes MH, Pita C, Rangel M, Pereire J, Gonçalves JMS, Erzini K (2017)
Participatory assessment of management measures for Octopus vulgaris pot and trap fishery
from Southern Portugal. Mar Policy 75:133–142
Songsaeng S (2010) Change in qualities and volatile compounds of oyster (Crassostrea belcheri)
during storage and processing. PhD. Thesis submitted to Food Technology Department, Prince
of Songkla UniversitSongkhla, Thailand
Songsaeng S, Sophanodora P, Kaewsrithong J, Ohshima T (2010) Effect of different storage conditions on quality of White-Scar oyster (Crassostrea belcheri). Int Food Res J 17:491–500
Sorio JC, Peralta JP (2018) Microbiological quality of oyster (Crassostrea iredalei) in selected
production areas in Dumangas, Iloilo, Philippines. AACL Bioflux 11(2):319–326
Sreedevi KH, James JP, Bindu J, Sreejith S, Gopal N (2018) Chilled storage studies of depurated
cooked clam meat in two different packaging materials. Fish Technol 55:114–119
Srilatha G, Chamundeeswari K, Ramamoorthy K, Sankar G, Varadharajan D (2013) Proximate,
amino acid, fatty acid and mineral analysis of clam, Meretrix casta (Chemnitz) from Cuddalore
and Parangipettai Coast, South East Coast of India. J Mar Biol Oceanogr 2:2–7
Stancheva M, Merdzhanova A, Dobreva DA (2017) Fat soluble vitamins, cholesterol, and fatty
acid composition of wild and farmed black mussel (Mytilus galloprovincialis) consumed in
Bulgaria. J Aquat Food Prod Technol 26(2):181–191
Stanley DW, Hultin HO (1982) Quality facters in cooked north Atlantic squid. Can Inst Food Sci
Technol J 15:277–282
Stanley DW, Hultin HO (1984) Proteolytic activity in North American squid and its relation to
quality. Can Inst Food Sci Technol J 17:163–716
Stratev D, Popova T, Zhelyazkov G, Vashin I, Dospatliev L, Valkov E (2017) Seasonal changes in
quality and fatty acid composition of black mussel (Mytilus galloprovincialis). J Aquat Food
Prod Technol 26(7):871–879
Stroud GD (1981) Handling and processing oysters. Torry Advisory Note No: 84. Ministry of
Agriculture, Fisheries and Food. Torry Advisory Research Station
Su XQ, Dinh TT (2003) Omega-3 polyunsaturated fatty acid content in different edible portions of
commerical scallop. Asia Pac J Clin Nutr 12(Suppl):S63
3 Molluscan Shellfish
Sikorski ZE, Kolodziejska I (1986) The composition and properties of squid meat. Food Chem
20:213–224
Sikorski ZE, Olley J, Kostuch S (1976) Proteins changes in frozen in frozen fish. Crit Rev Food
Sci Nutr 8:97–129
Sikorski ZE (1978) Protein change in muscle food due to freezing and frozen storage. Int J Refrig
1:173–180
Silva JL, Chamul RS (2000) Composition of marine and freshwater finfish and shellfish species
and their products. In: Martin RR, Carte EP, Flick GJ, Davis LM (eds) Marine and freshwater
handbook. Technomic Publishing, Lancaster, pp 31–47
Sinanoglou VJ, Miniadis-Meimaroglou S (1998) Fatty acid of neutral and polar lipids of (edible)
Mediterranean cephalopods. Food Res Int 3:467–473
Singh AS, Nagalakshimi K (2013) Depuration of bivalves for food. Infofish Int 2:46–49
Sirbu R, Bechir A, Negreanu-Pîrjol T, Sava C, Negreanu-Pîrjol B, Zaharia T, Ursache C, Stoicescu
R (2011) Studies on the nutrient content od species Mytilus galloprovincialis of the Black
Sea. Scientific study & research: chemistry & chemical engineering, biotechnology. Food Ind
12(3):221–228
Sirin C (2012) Integration and effects of culture of marine fish-mussel (Mytilus galloprovincialis
Lamark, 1819) in Vona Bay (Persembe-Ordu). Master Thesis Fisheries Technology Engineering
Department, Ordu University Institute of Science and Technology, 58 p
Skipnes D (2014) Heat processing of fish. In: Boziaris IS (ed) Seafood processing technology,
quality and safety. Wiley Blackwell, Chichester, pp 61–81
Smaal AC, Ferreira JG, Grant J, Petersen JK, Strand Q (Eds) (2019) Preface. Goods and Services
of Marine Bivalves. E-book, Springer Nature Switzerland AG
Sonderblohm CP, Guimaraes MH, Pita C, Rangel M, Pereire J, Gonçalves JMS, Erzini K (2017)
Participatory assessment of management measures for Octopus vulgaris pot and trap fishery
from Southern Portugal. Mar Policy 75:133–142
Songsaeng S (2010) Change in qualities and volatile compounds of oyster (Crassostrea belcheri)
during storage and processing. PhD. Thesis submitted to Food Technology Department, Prince
of Songkla UniversitSongkhla, Thailand
Songsaeng S, Sophanodora P, Kaewsrithong J, Ohshima T (2010) Effect of different storage conditions on quality of White-Scar oyster (Crassostrea belcheri). Int Food Res J 17:491–500
Sorio JC, Peralta JP (2018) Microbiological quality of oyster (Crassostrea iredalei) in selected
production areas in Dumangas, Iloilo, Philippines. AACL Bioflux 11(2):319–326
Sreedevi KH, James JP, Bindu J, Sreejith S, Gopal N (2018) Chilled storage studies of depurated
cooked clam meat in two different packaging materials. Fish Technol 55:114–119
Srilatha G, Chamundeeswari K, Ramamoorthy K, Sankar G, Varadharajan D (2013) Proximate,
amino acid, fatty acid and mineral analysis of clam, Meretrix casta (Chemnitz) from Cuddalore
and Parangipettai Coast, South East Coast of India. J Mar Biol Oceanogr 2:2–7
Stancheva M, Merdzhanova A, Dobreva DA (2017) Fat soluble vitamins, cholesterol, and fatty
acid composition of wild and farmed black mussel (Mytilus galloprovincialis) consumed in
Bulgaria. J Aquat Food Prod Technol 26(2):181–191
Stanley DW, Hultin HO (1982) Quality facters in cooked north Atlantic squid. Can Inst Food Sci
Technol J 15:277–282
Stanley DW, Hultin HO (1984) Proteolytic activity in North American squid and its relation to
quality. Can Inst Food Sci Technol J 17:163–716
Stratev D, Popova T, Zhelyazkov G, Vashin I, Dospatliev L, Valkov E (2017) Seasonal changes in
quality and fatty acid composition of black mussel (Mytilus galloprovincialis). J Aquat Food
Prod Technol 26(7):871–879
Stroud GD (1981) Handling and processing oysters. Torry Advisory Note No: 84. Ministry of
Agriculture, Fisheries and Food. Torry Advisory Research Station
Su XQ, Dinh TT (2003) Omega-3 polyunsaturated fatty acid content in different edible portions of
commerical scallop. Asia Pac J Clin Nutr 12(Suppl):S63
3 Molluscan Shellfish