394 Part III: Muscle Foods
REFERENCES
Aaen B, Jessen F, Jensen B. 1995. Partial purification
and characterization of a cellular acidic phospholi-
pase A 2 from cod (Gadus morhua)muscle. Comp
Biochem Physiol 110B:547–554.
An H, Peters MY, Seymour TA. 1996. Roles of endoge-
nous enzymes in surimi gelation. Trends in Food Sci
Technol 7:321–327.
An H, Weerasinghe V, Seymour TA, Morrissey MT.
- Cathepsin degradation of Pacific whiting suri-
mi proteins. J Food Sci 59(5):1013–1033.
Ando M, Yoshimoto MY, Inabu K, Nakagawa T,
Makinodan Y. 1995. Post-mortem change of the
three-dimensional structure of collagen fibrillar net-
work in fish muscle pericellular connective tissues
corresponding to post-mortem tenderization. Fish
Sci 61:327–330.
Anthoni U, Børresen T, Christophersen C; Gram L;
Nielsen PH. 1990. Is trimethylamine oxide a reliable
indicator for the marine origin of fish. Comp Bio-
chem Phys 97B:569–571.
Aoki T, Ueno R. 1997. Involvement of cathepsins B
and L in the post-mortemautolysis of mackerel mus-
cle. Food Res Intern 30(8): 585–591.
Arason S. 1994. Production of fish silage. In: AM Mar-
tin, editor. Fisheries processing–Biotechnological
Applications, pp. 244–269. London: Chapman and
Hall.
Ashie INA, Lanier TC. 2000. Transglutaminases in
seafood processing. In: NF Haard, BK Simpson, edi-
tors. Seafood Enzymes, pp. 147–166. New York:
Marcel Dekker, Inc.
Astier C, Labbe JP, Roustan C, Benyamin Y. 1991.
Sarcomeric disorganization in post-mortem fish mus-
cles. Comp Biochem Physiol 100B:459–465.
Azam K, Strachan NJC, Mackie IM, Smith J, Nes-
vadba P. 1990. Effect of slaughter method on the
progress of rigor of rainbow trout Salmo gairdneri as
measured by an image processing system. Int J Food
Sci Technol 25:477–482.
Barrett EL, Kwan HS. 1985: Bacterial reduction of
trimethylamine oxide. Ann Rev Microbiol 39:131–
Ben-gigirey B, Vieites Baptista de Sousa JM, Villa TG,
Barroz-velazquez J. 1999. Chemical changes and
visual appearance of albacore tuna as related to
frozen storage. J Food Sci 64(1): 20–24.
Berg T, Erikson U, Nordtvedt TS. 1997. Rigor mortis
assessment of Atlantic salmon (Salmo salar)and
effects of stress. J Food Sci 62(3): 439–446.
Bracho GE, Haard NF. 1995. Identification of two
matrix metalloproteinase in the skeletal muscle of
Pacific rockfish (Sebastessp.). J Food Biochem
19:299–319.
Bremner HA. 1999. Gaping in fish flesh. In: K Sato,
M Sakaguchi, HA Bremner, editors. Extra cellular
matrix of Fish and Shellfish, pp. 81–94. Trivandrum
India: India Research Signpost.
Bremner HA, Hallett IC. 1985. Muscle fiber–connective
tissue junctions in the fish blue grenadier (Mac-
ruronus novaezelandia). A scanning electron micro-
scope study. J Food Sci 50:975–80.
Brewer P, Helbig N, Haard NF. 1984. Atlantic cod
pepsin—Characterization and use as a rennet substi-
tute. Can Inst Food Sci Technol J 17(1): 38–43.
Busconi L, Folco EJ, Martone CB, Sanchez JJ. 1989.
Postmortem changes in cytoskeletal elements of fish
muscle. J of Food Biochem 13:443–451.
Busconi L, Folco EJ, Studdert C, Sanchez JJ. 1992.
Purification and characterization of a latent form of
multicatalytical proteinase from fish muscle. Comp
Biochem Physiol 102B:303–309.
Cappeln G, Nielsen J, Jessen F. 1999. Synthesis and
degradation of adenosine triphosphate in cod (Gadus
morhua)at subzero temperatures. J Sci Food Agric
79(8): 1099–1104.
Cao MJ, Hara K, Osatomi K, Tachibana K, Izumi T,
Ishihara T. 1999. Myofibril-bound serine proteinase
(MBP) and its degradation of myofibrillar proteins. J
Food Sci 64(4): 644–647.
Chiba A, Hamaguchi M, Kosaka M, Tokuno T, Asai T,
Chichibu S. 1991. Quality evaluation of fish meat by
(^31) phosphorus-nuclear magnetic-resonance. J Food
Sci 56(3): 660–664.
Childress JJ. 1995. Are there physiological and bio-
chemical adaptations of metabolism in deep-sea ani-
mals?. Trends Ecol Evol 10(1): 30–36.
Dahlhoff, Somero GN. 1991. Pressure and temperature
adaptation of cytosolic malate dehydrogenase of
shallow and deep-living marine invertebrates. Evi-
dence for high body temperatures in hydrothermal
vent animals. J Exp Biol 159:473–487.
Dalgaard P. 2000. Fresh and lightly preserved seafood.
In: CMD Man, AA Jones, AN Aspen, editors. Shelf-
life Evaluation of Foods, 2nd edition, pp. 110–139.
Gaithersburg, Maryland: Aspen Publishers, Inc.
de Backer M, McSweeney S, Rasmussen HB, Riise
BW, Lindley P, Hough E. 2002. The 1.9 Å crystal
structure of heat-labile shrimp alkaline phosphatase.
J Mol Biol 318:1265–1274.
Del Rosario RR, Maldo SM. 1984. Biochemistry of
patis formation I. Activity of cathepsins in patis
hydrolysates. Phil. Agric 67:167–75.