315
Protein, 2, 14–16, 18, 22, 27, 29, 30, 34, 39,
46, 47, 49, 51, 57, 58, 60, 69, 71, 77,
91, 96–98, 100, 101, 103, 104, 130,
136, 138, 144, 150, 160, 161, 169,
170, 180, 185–187, 203, 211, 212, 216,
219, 220, 224–227, 256, 257, 264,
265, 268
Proximate, 14, 40, 69, 160, 186, 265
Q
Quality, 2, 5, 16–32, 35–42, 44–50, 52–60, 62,
71, 72, 76–79, 92, 96–103, 129,
138–142, 145–147, 150–155, 161, 162,
164, 165, 172–174, 177–179, 181,
187–191, 212–219, 221, 223, 224, 253,
254, 257–260, 262, 268–269, 271–274,
284, 287, 289, 299, 302
S
Safety, 34, 101, 102, 130, 131, 140, 141, 151,
172, 177, 226, 255, 281–304
Salting, 60, 270–271
Saxitoxin, 136, 291
Scallop, 130, 181, 183–192, 294, 297, 298
Sea cucumber, 261–274
Seafood, 2, 28–31, 33, 36, 42, 44, 46, 51–54,
56, 71, 80, 96, 102, 139, 140, 147, 151,
152, 155, 156, 168, 173, 174, 177, 184,
214, 217–219, 253, 258, 262, 265, 266,
268, 271, 272, 285, 286, 288, 302
Sea urchin, 253–258
Sensory, 19, 30, 31, 37, 39, 41, 44–46, 55, 57,
59, 87, 102, 104, 140, 146–149, 151,
152, 177, 178, 180, 194, 212, 219, 221,
224, 226, 268, 289
Shellfish, 1, 2, 4, 16, 96, 140–142, 147, 281,
282, 287, 288, 290, 292–295, 300–304
Shrimp, 2, 4, 7–21, 23, 25–41, 43, 45–59, 61,
65, 90, 200, 203, 204, 284–286,
297, 298
Spoilage, 17–32, 172
Squid, 2, 4, 43, 193–203, 205, 210–223,
225–227, 285, 298
T
Temperature, 12, 13, 16–19, 21, 22, 31, 32,
35–38, 41–43, 45–48, 50–61, 70–76,
81, 82, 86, 91, 92, 94, 99–104, 132,
134, 137, 139, 141–145, 147–151, 153,
154, 162–164, 166, 171, 174, 175,
178–180, 183, 187, 189, 190, 198, 201,
202, 204, 211, 212, 217, 221–225, 257,
258, 263, 273, 282, 283, 286, 289, 290,
301, 302
Total volatile bases (TVB), 29
Toxic, 295–299
Toxin, 140, 290–296, 301–302
Transport, 32, 33, 38, 51, 54, 72, 73, 76,
92–94, 97, 100, 101, 130, 139–141,
145, 164, 172, 188–190, 218, 219,
258–259, 267, 283
Trimethylamine (TMA), 29, 30, 39, 40, 59,
104, 146, 147, 173, 223
V
Virus, 140, 175, 287–289
Z
Zinc, 5, 160, 298
Index