Microbial Reclamation of Fish Industry By-products 275
Shahidi, F. and Janak-Kamil, Y.V.A. (2001). Enzymes from fi sh and aquatic invertebrates and
their application in food industry. Trends Food Sci. Technol. 12: 435-464.
Shahidi, F., Metusalach and Brown, J.A. (1998). Carotenoid pigments in seafoods and
aquaculture. CRC Crit. Rev. Food Sci Nutr. 38: 1-67.
Shaikh, S.A. and Deshpande, M.V. (1993). Chitinolytic enzymes: their contribution to basic
and applied research. World J. Microbiol. Biotechnol. 9: 468–475.
Shih, I.L., Chen, L.G., Yu, T.S., Chang, W.T. and Wang, S.L. (2003). Microbial reclamation
of fi sh processing wastes for the production of fi sh sauce. Enz. Microb. Technol. 33:
154-162.
Shimahara, K., Yasuyuki, T., Kazuhiro, O., Kazunori, K. and Osamu, O. (1984). Chemical
composition and some properties of crustacean chitin prepared by use of proteolytic
activity of Pseudomonas maltophilia LC102. In: Chitin, Chitosan and Related Enzymes. J. P.
Zikakis (ed). Academic Press, Orlando, Fl., USA pp. 239–255.
Shirai, K., Guerrero, I., Huerta, S., Saucedo, G., Castillo, A., Gonzalez, R.O. and Hall, G.M.
(2001). Effect of initial glucose concentration and inoculation level of lactic acid bacteria
in shrimp waste ensilation. Enz. Microb. Technol. 28: 446–452.
Sikoroski, Z.E. and Naczk, M. (1981). Modifi cation of technological properties of fi sh protein
concentrate. CRC Crit. Rev. Food Sci. Nutr. 13: 201-230.
Sikorski. Z.E. and Borderias, J.A. (1994). Collagen in the muscle and skin of marine animals.
In: Seafood Proteins. Z. E. Sikorski, B.S. Pan and F. Shahidi (eds). Chapman and Hall,
New York, USA pp. 58-70.
Silvestre, M.P.C. (1997). Review of methods for the analysis of protein hydrolysates. Food
Chem.60: 263-271.
Simpson, B.K. (2007). Pigments from by-products of seafood processing. In: Maximizing
the Value of Marine By-Products. F. Shahidi (ed). CRC Press, Boca Raton, Fl., USA pp.
413-434.
Sini, T.K., Santhosh, S. and Mathew, P.T. (2007). Study on the production of chitin and chitosan
from shrimp shell by using Bacillus subtilis fermentation. Carbohyd. Res. 342: 2423-2429.
Spinelli, J. and Mahnken, C. (1978). Carotenoid deposition in pen reared salmonids fed diets
containing oil extracts of red crab (Pleuronnocodes planipes). Aquaculture13: 213-216.
Srinivasa, P.C., Ramesh, M.N., Kumar, K.R. and Taranathan, R.N. (2004a). Properties of
chitosan fi lms prepared under different drying conditions. J. Food Eng. 63: 79-85.
Srinivasa, P.C., Susheelamma, N.S., Ravi, R. and Taranathan, R.N. (2004b). Quality of mango
fruits during storage: Effect of synthetic and eco-friendly fi lms. J. Sci. Food Agric. 84:
818-824.
Strom, T. and Eggum, B.O. (1981). Nutritional value of fi sh viscera silage. J. Sci. Food Agric.
32: 115-120.
Sudeepa, E.S., Rashmi, H.N., Tamilselvi, A. and Bhaskar, N. (2007a). Proteolytic bacteria
associated with fi sh processing wastes: Isolation and characterization. J. Food Sci.
Technol. 44: 281-284.
Sudeepa, E.S., Tamilselvi, A. and Bhaskar, N. (2007b). Antimicrobial activity of a lipolytic and
hydrocarbon degrading lactic acid bacterium isolated from fi sh processing waste. J. Food
Sci. Technol. 44: 417-421.
Suresh, P.V. and Chandrasekaran, M. (1998). Utilization of prawn waste for chitinase
production by the marine fungus Beauveria bassiana by solid state fermentation. World J.
Microbiol. Biotechnol. 14: 655-660.
Synowiecki J. and Al-Khateeb N.A.A.Q. (2003). Production, properties and some new
applications of chitin and its derivatives. Crit. Rev. Food Sci. Nutr. 43: 145-171.
Tapiero, H., Ba, G.N., Couvreur, P. and Tew, K.D. (2002). Polyunsaturated fatty acids (PUFA)
and eicosanoids in human health and pathologies. Biomed. Pharmacother. 56: 215-222.
Taranathan, R.N. and Kittur, F.S. (2003). Chitin-the undisputed biomolecule of great potential.
Crit.. Rev. Food Sci. Nutr. 43(1): 61-87.
Tharanathan, R.N. (2003). Biodegradable fi lms and composite coatings: past, present and
future. Trends Food Sci. Technol. 14: 71-78.
Shahidi, F. and Janak-Kamil, Y.V.A. (2001). Enzymes from fi sh and aquatic invertebrates and
their application in food industry. Trends Food Sci. Technol. 12: 435-464.
Shahidi, F., Metusalach and Brown, J.A. (1998). Carotenoid pigments in seafoods and
aquaculture. CRC Crit. Rev. Food Sci Nutr. 38: 1-67.
Shaikh, S.A. and Deshpande, M.V. (1993). Chitinolytic enzymes: their contribution to basic
and applied research. World J. Microbiol. Biotechnol. 9: 468–475.
Shih, I.L., Chen, L.G., Yu, T.S., Chang, W.T. and Wang, S.L. (2003). Microbial reclamation
of fi sh processing wastes for the production of fi sh sauce. Enz. Microb. Technol. 33:
154-162.
Shimahara, K., Yasuyuki, T., Kazuhiro, O., Kazunori, K. and Osamu, O. (1984). Chemical
composition and some properties of crustacean chitin prepared by use of proteolytic
activity of Pseudomonas maltophilia LC102. In: Chitin, Chitosan and Related Enzymes. J. P.
Zikakis (ed). Academic Press, Orlando, Fl., USA pp. 239–255.
Shirai, K., Guerrero, I., Huerta, S., Saucedo, G., Castillo, A., Gonzalez, R.O. and Hall, G.M.
(2001). Effect of initial glucose concentration and inoculation level of lactic acid bacteria
in shrimp waste ensilation. Enz. Microb. Technol. 28: 446–452.
Sikoroski, Z.E. and Naczk, M. (1981). Modifi cation of technological properties of fi sh protein
concentrate. CRC Crit. Rev. Food Sci. Nutr. 13: 201-230.
Sikorski. Z.E. and Borderias, J.A. (1994). Collagen in the muscle and skin of marine animals.
In: Seafood Proteins. Z. E. Sikorski, B.S. Pan and F. Shahidi (eds). Chapman and Hall,
New York, USA pp. 58-70.
Silvestre, M.P.C. (1997). Review of methods for the analysis of protein hydrolysates. Food
Chem.60: 263-271.
Simpson, B.K. (2007). Pigments from by-products of seafood processing. In: Maximizing
the Value of Marine By-Products. F. Shahidi (ed). CRC Press, Boca Raton, Fl., USA pp.
413-434.
Sini, T.K., Santhosh, S. and Mathew, P.T. (2007). Study on the production of chitin and chitosan
from shrimp shell by using Bacillus subtilis fermentation. Carbohyd. Res. 342: 2423-2429.
Spinelli, J. and Mahnken, C. (1978). Carotenoid deposition in pen reared salmonids fed diets
containing oil extracts of red crab (Pleuronnocodes planipes). Aquaculture13: 213-216.
Srinivasa, P.C., Ramesh, M.N., Kumar, K.R. and Taranathan, R.N. (2004a). Properties of
chitosan fi lms prepared under different drying conditions. J. Food Eng. 63: 79-85.
Srinivasa, P.C., Susheelamma, N.S., Ravi, R. and Taranathan, R.N. (2004b). Quality of mango
fruits during storage: Effect of synthetic and eco-friendly fi lms. J. Sci. Food Agric. 84:
818-824.
Strom, T. and Eggum, B.O. (1981). Nutritional value of fi sh viscera silage. J. Sci. Food Agric.
32: 115-120.
Sudeepa, E.S., Rashmi, H.N., Tamilselvi, A. and Bhaskar, N. (2007a). Proteolytic bacteria
associated with fi sh processing wastes: Isolation and characterization. J. Food Sci.
Technol. 44: 281-284.
Sudeepa, E.S., Tamilselvi, A. and Bhaskar, N. (2007b). Antimicrobial activity of a lipolytic and
hydrocarbon degrading lactic acid bacterium isolated from fi sh processing waste. J. Food
Sci. Technol. 44: 417-421.
Suresh, P.V. and Chandrasekaran, M. (1998). Utilization of prawn waste for chitinase
production by the marine fungus Beauveria bassiana by solid state fermentation. World J.
Microbiol. Biotechnol. 14: 655-660.
Synowiecki J. and Al-Khateeb N.A.A.Q. (2003). Production, properties and some new
applications of chitin and its derivatives. Crit. Rev. Food Sci. Nutr. 43: 145-171.
Tapiero, H., Ba, G.N., Couvreur, P. and Tew, K.D. (2002). Polyunsaturated fatty acids (PUFA)
and eicosanoids in human health and pathologies. Biomed. Pharmacother. 56: 215-222.
Taranathan, R.N. and Kittur, F.S. (2003). Chitin-the undisputed biomolecule of great potential.
Crit.. Rev. Food Sci. Nutr. 43(1): 61-87.
Tharanathan, R.N. (2003). Biodegradable fi lms and composite coatings: past, present and
future. Trends Food Sci. Technol. 14: 71-78.