248
Tribuzi G, Aragao GMF, Laurindo JB (2015) Processing of chopped mussel meat in retort pouch.
Food Sci Technol Campinas 35(4):612–619
Tsai CH, Sun Pan B, Kong MS (1991) Browning behavior of taurine and proline in model and
dried squid systems. J Food Biochem 15:67–77
Tsangridis A, Sanchez P, Ioannidou D (2002) Exploitation patterns of Octopus vulgaris in two
Mediterranean areas. Sci Mar 66(1):59–68
Turan H, Sönmez G, Çelik Y, Yalçin M, Kaya Y (2008) The effects of hot smoking on the chemical
composition and shelf life of mediterranean mussel (Mytılus galloprovıncıalıs l. 1819) under
chilled storage. J Food Process Preserv 32:912–922
Ueng Y, Chow C (1998) Textural and histological changes of different squid mantle muscle during
frozen storage. J Agric Food Chem 46:4728–4733
Unal-Sengor GF, Ceylan Z, Dogruyol H (2018) Determination of the quality changes of whole
cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Ege J Fish Aquat Sci 35(2):115–119
Unnikrishnan-Nair TS, Joseph KG, Muraleedharan V, Kalaimani N (1989) Preparation of mussel
marinade. Fish Technol 26(2):119–121
Vairamani S (2010) Studies on biochemical composition, polysaccharides and collagen from
Sepiella inermis Orbginy 1848. Ph.D Thesis, Khadhir Mohideen College, Tamil Nadu, India,
p 223
Valencia-Perez AZ, Garcıa-Morales MH, Cardenas-Lopez JL, Herrera-Urbina JR, RouzaudSandez O, Ezquerra-Brauer JM (2008) Effect of thermal process on connective tissue from
jumbo squid (Dosidicus gigas) mantle. Food Chem 107:1371–1378
Vasakou A, Vareltzis K, Bloukas JG (2003) Effect of sodium lactate and potassium sorbate on
quality characteristics and shelf life of Mediterranean mussel (Mytilus galloprovincialis) meat
during chilled storage in pouches with water. Ital J Food Sci 15:359–370
Vasconcelos GJ, Lee JS (1972) Microbial flora of Pacific oysters (Crassostrea gigas) subjected to
ultraviolet-irradiated seawater. Appl Microbiol 23:11–16
Vaz-Pires P, Barbosa A (2004) Sensory, microbiological, physical and nutritional properties of iced
whole common octopus (Octopus vulgaris). LWT-Food Sci Technol 37:105–114
Vaz-Pires P, Seixas P (2006) Development of new quality index (QIM) schemes for cuttlefish
(Sepia officinalis) and broadtail shortfin squid (Index coidetii). Food Control 17(12):941–949
Vaz-Pires P, Seixas P, Mota M, Lapa-Guimaraes J, Pickova J, Lindo A, Silva T (2008) Sensory,
microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail
shortfin squid (Illex coindetii) stored in ice. LWT-Food Sci Technol 41:1655–1664
Vecchione M (2002) Cephalopods. In: Carpenter KE (ed) The living marine resources of the Western
Central Atlantic.Vol. 1. Introduction, molluscs, crustaceans, hagfishes, sharks, batoid fishes
and chimaeras. FAO species identification guide for fishery purposes and American Society of
Ichthyuologist and Herpetologists Special Publication No. 5. FAO, Rome, pp 149–244
Vega-Gálvez A, Miranda M, Clavería R, Quispe I, Vergara J, Uribe E, Paez H, Scala KD (2011)
Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo
squid (Dosidicus gigas). LWT-Food Sci Technol 44:16e23
Venkatesan V, Mohamed KS (2015) Gastropod classification and taxonomy. Summer school on
recent advances in marine biodiversity conservation and management, Central Marine Fisheries
Research Institute, Kochi, pp 38–41
Ventrella V, Pirini M, Pagliarani A, Trombetti F, Manuzzi M, Borgatti A (2008) Effect of temporal
and geographical factors on fatty acid composition of M. galloprovincialis from the Adriatic
sea. Comp Biochem Physiol B 149:241–250
Venugopal V (2006) Applications of enzymes in fish processing and quality control. In: Seafood
processing. CRC Press, Boca Raton, pp 401–425
Vongsawasdi P, Nopharatana M, Khueankhancharoen J, Changyoug C (2011) Effect of modified
atmosphere packaging on qualities and shelf life of precooked baby clam (Paphia undulata).
Kasetsart J Nat Sci 45:530–538
Wakimoto T, Kondo H, Nii H, Kimura K, Egami Y, Oka Y, Yoshida M, Kida E, Ye Y, Akahoshi S,
Asakawa T, Matsumura K, Ishida H, Nukaya H, Tsuji K, Kan T, Abe I (2011) Furan fatty acid
3 Molluscan Shellfish
Tribuzi G, Aragao GMF, Laurindo JB (2015) Processing of chopped mussel meat in retort pouch.
Food Sci Technol Campinas 35(4):612–619
Tsai CH, Sun Pan B, Kong MS (1991) Browning behavior of taurine and proline in model and
dried squid systems. J Food Biochem 15:67–77
Tsangridis A, Sanchez P, Ioannidou D (2002) Exploitation patterns of Octopus vulgaris in two
Mediterranean areas. Sci Mar 66(1):59–68
Turan H, Sönmez G, Çelik Y, Yalçin M, Kaya Y (2008) The effects of hot smoking on the chemical
composition and shelf life of mediterranean mussel (Mytılus galloprovıncıalıs l. 1819) under
chilled storage. J Food Process Preserv 32:912–922
Ueng Y, Chow C (1998) Textural and histological changes of different squid mantle muscle during
frozen storage. J Agric Food Chem 46:4728–4733
Unal-Sengor GF, Ceylan Z, Dogruyol H (2018) Determination of the quality changes of whole
cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Ege J Fish Aquat Sci 35(2):115–119
Unnikrishnan-Nair TS, Joseph KG, Muraleedharan V, Kalaimani N (1989) Preparation of mussel
marinade. Fish Technol 26(2):119–121
Vairamani S (2010) Studies on biochemical composition, polysaccharides and collagen from
Sepiella inermis Orbginy 1848. Ph.D Thesis, Khadhir Mohideen College, Tamil Nadu, India,
p 223
Valencia-Perez AZ, Garcıa-Morales MH, Cardenas-Lopez JL, Herrera-Urbina JR, RouzaudSandez O, Ezquerra-Brauer JM (2008) Effect of thermal process on connective tissue from
jumbo squid (Dosidicus gigas) mantle. Food Chem 107:1371–1378
Vasakou A, Vareltzis K, Bloukas JG (2003) Effect of sodium lactate and potassium sorbate on
quality characteristics and shelf life of Mediterranean mussel (Mytilus galloprovincialis) meat
during chilled storage in pouches with water. Ital J Food Sci 15:359–370
Vasconcelos GJ, Lee JS (1972) Microbial flora of Pacific oysters (Crassostrea gigas) subjected to
ultraviolet-irradiated seawater. Appl Microbiol 23:11–16
Vaz-Pires P, Barbosa A (2004) Sensory, microbiological, physical and nutritional properties of iced
whole common octopus (Octopus vulgaris). LWT-Food Sci Technol 37:105–114
Vaz-Pires P, Seixas P (2006) Development of new quality index (QIM) schemes for cuttlefish
(Sepia officinalis) and broadtail shortfin squid (Index coidetii). Food Control 17(12):941–949
Vaz-Pires P, Seixas P, Mota M, Lapa-Guimaraes J, Pickova J, Lindo A, Silva T (2008) Sensory,
microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail
shortfin squid (Illex coindetii) stored in ice. LWT-Food Sci Technol 41:1655–1664
Vecchione M (2002) Cephalopods. In: Carpenter KE (ed) The living marine resources of the Western
Central Atlantic.Vol. 1. Introduction, molluscs, crustaceans, hagfishes, sharks, batoid fishes
and chimaeras. FAO species identification guide for fishery purposes and American Society of
Ichthyuologist and Herpetologists Special Publication No. 5. FAO, Rome, pp 149–244
Vega-Gálvez A, Miranda M, Clavería R, Quispe I, Vergara J, Uribe E, Paez H, Scala KD (2011)
Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo
squid (Dosidicus gigas). LWT-Food Sci Technol 44:16e23
Venkatesan V, Mohamed KS (2015) Gastropod classification and taxonomy. Summer school on
recent advances in marine biodiversity conservation and management, Central Marine Fisheries
Research Institute, Kochi, pp 38–41
Ventrella V, Pirini M, Pagliarani A, Trombetti F, Manuzzi M, Borgatti A (2008) Effect of temporal
and geographical factors on fatty acid composition of M. galloprovincialis from the Adriatic
sea. Comp Biochem Physiol B 149:241–250
Venugopal V (2006) Applications of enzymes in fish processing and quality control. In: Seafood
processing. CRC Press, Boca Raton, pp 401–425
Vongsawasdi P, Nopharatana M, Khueankhancharoen J, Changyoug C (2011) Effect of modified
atmosphere packaging on qualities and shelf life of precooked baby clam (Paphia undulata).
Kasetsart J Nat Sci 45:530–538
Wakimoto T, Kondo H, Nii H, Kimura K, Egami Y, Oka Y, Yoshida M, Kida E, Ye Y, Akahoshi S,
Asakawa T, Matsumura K, Ishida H, Nukaya H, Tsuji K, Kan T, Abe I (2011) Furan fatty acid
3 Molluscan Shellfish