BLBS102-c19 BLBS102-Simpson March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come
19 Biochemistry of Seafood Processing 361Chiou TK et al. 1989. Proteolytic activities of Mullet and Alaska
pollack roes and their changes during processing.Nippon Suisan
Gakkaishi55: 805–809.
Ciarlo AS et al. 1985. Storage life of frozen blocks of Patagonian
Hake (Merluccius hubbsi) filleted and minced.J Food Sci50:
723–726.
Coggins PC, Chamul RS. 2004. Food sensory attributes. In: YH
Hui et al. (eds.)Handbook of Frozen Foods. Marcel Dekker, New
York, pp. 93–147.
Crawford D et al. 1979. Comparative stability and desirability of
frozen Pacific hake fillet and minced flesh blocks.J Food Sci44:
363–367.
De Koning AJ et al. 1987. The origin of free fatty acids formed in
frozen cape hake mince (Merluccius capensis, castelnau) during
cold storage at 218◦C.J Sci Food Agric39: 79–84.
Doe P, Olley J. 1990. Drying and dried fish products. In: ZE Sikorski
(ed.)Seafood: Resources, Nutritional Composition, and Preser-
vation. CRC Press, Boca Raton, FL, pp. 125–145.
Duan J et al. 2010. Quality enhancement in fresh and frozen lingcod
(Ophiodon elongates) fillets by employment of fish oil incorpo-
rated chitosan coatings.Food Chem119: 524–532.
Dyer WJ, Dingle JR. 1961. Fish proteins with special reference to
freezing. In: G Borgstrom (ed.)Fish as Food. Academic Press,
New York, pp. 275–327.
Einen O et al. 2002. Freezing of pre-rigor fillets of Atlantic salmon.
Aquaculture212: 129–140.
Eskin NA et al. 1971.Biochemistry of Foods. Academic Press, New
York.
Fan W et al. 2009. Effects of chitosan coating on quality and shelf
life of silver carp during frozen storage.Food Chem115: 66–70.
Farouk MM et al. 2003. Ultra-fast freezing and low storage temper-
atures are not necessary to maintain the functional properties of
manufacturing beef.Meat Sci66: 171–179.
Flick GJ et al. 1992. Lipid oxidation of seafood during storage. In:
AJ Angelo (ed.)Lipid Oxidation in Food. American Chemical
Society, Washington, DC, pp. 183–207.
Frank HA et al. 1984. Relationship between honeycombing and
collagen breakdown in skipjack tuna.Mar Fish Rev46(2): 40–42.
Friedler S et al. 1988. Cryopreservation of embryos and ova.Fertil
Steril49: 743–763.
Fuke S. 1994. Taste-active compounds of seafoods with spe-
cial references to umami substances. In: F Shahidi, JR Botta
(eds.)Seafoods: Chemistry, Processing Technology and Quality.
Blackie Academic and Professional, London, pp. 115–139.
Fuster C et al. 1994. Drip loss, peroxidase and sensory changes
in kiwi fruit slices during frozen storage.J Sci Food Agric64:
23–29.
Gardner HW. 1979. Lipid hydroperoxide reactivity with proteins
and amino acids: A review.J Agric Food Chem27: 220–229.
Ghiretti F. 1956. The decomposition of hydrogen peroxide by hemo-
cyanin and by its dissociation products.Arch Biochem Physiol63:
165–176.
Gill TA. 1992. Biochemical and chemical indices of seafood quality.
In: HH Huss et al. (eds.)Quality Assurance in the Fish Industry.
Elsevier, Amsterdam, pp. 377–388.
Grosjean O et al. 1969. Formation of a green pigment from tuna
myoglobin.J Food Sci34: 404–407.
Haard NF. 1983. Dehydration of Atlantic short finned squid. In: BS
Pan (ed.)Properties and Processing of Marine Foods. NationalTaiwan Ocean University, Keelung, Taiwan, Republic of China,
pp. 36–60.
Haard NF. 1990. Biochemical reactions in fish muscle during frozen
storage. In: EG Bligh (ed.)Seafood Science and Technology.
Fishing News Books (Blackwell Scientific Publications), Oxford,
pp. 46–57.
Haard NF. 1992a. Biochemistry and chemistry of color and color
change in seafoods. In: GJ Flick, RE Martin (eds.)Advances in
Seafood Biochemistry. Technomic Publishing Co., Lancester, PA,
pp. 305–360.
Haard NF. 1992b. Biochemical reactions in fish muscle during
frozen storage. In: EG Bligh (ed.)Seafood Science and Tech-
nology. Fishing New Books, Oxford, pp. 176–209.
Haard NF. 1994. Protein hydrolysis in seafoods. In: F Shahidi,
JR Botta (eds.)Seafoods: Chemistry, Processing Technology
and Quality. Blackie Academic and Professional, London,
pp. 10–33.
Haard NF et al. 1994. Sarcoplasmic proteins and other nitroge-
nous compounds. In: ZE Skorski et al. (eds.)Seafood Proteins.
Chapman and Hall, New York, pp. 13–39.
Halliwell B, Gutteridge JMC. 1989.Free Radicals in Biology and
Medicine. Claredon Press, Oxford.
Hebard CE et al. 1982. Occurrence and significance of trimethy-
lamine oxide and its derivatives in fish and shellfish. In: RE
Martin et al. (eds.)Chemistry and Biochemistry of Marine Food
Products. AVI Publishing Company, Westport, CT, pp. 149–304.
Hink MJ, Stanley DW. 1985. Colour measurement of the squid (Illex
illecebrosus) and its relationship to quality and chromatophore
structure.Can Inst Food Sci Technol J18(3): 233–241.
Hobbs G. 1982. Changes in fish after catching. In: S Aitkin et al.
(eds.)Fish Handling and Processing. Her Majesty’s Stationery
Office, Edinburgh, pp. 20–27.
Hosseini SV et al. 2010. Influence of the in vivo addition of alpha-
tocopheryl acetate with three lipid sources on the lipid oxidation
and fatty acid composition of Beluga sturgeon,Huso huso, during
frozen storage.Food Chem118: 341–348.
Hultin HO. 1992a. Biochemical deterioration of fish muscle. In: HH
Huss et al. (eds.)Quality Assurance in the Fish Industry. Elsevier,
Amsterdam, pp. 125–138.
Hultin HO. 1992b. Trimethylamine-N-oxide (TMAO) demethyla-
tion and protein denaturation in fish muscle. In: GJ Flick, RE
Martin (eds.)Advances in Seafood Biochemistry. Technomic Pub-
lishing Co., Lancaster, CT, pp. 25–42.
Hultin HO. 1994. Oxidation of lipids in seafoods. In: F Shahidi,
JR Botta (eds.)Seafoods: Chemistry, Processing Technology
and Quality. Blackie Academic and Professional, Glasgow,
pp. 49–74.
Hultin HO, Kelleher SD. 2000. Surimi processing from dark muscle
fish. In: JW Park (ed.)Surimi and Surimi Seafood. Marcel Dekker,
New York, pp. 59–77.
Huss HH. 1994.Quality and Quality Changes in Fresh Fish. Food
and Agricultural Organization of the United Nations, Rome.
Huynh MD et al. 1990. Freshness assessment of Pacific fish species
using K-value. In: EG Bligh (ed.)Seafood Science and Tech-
nology. Fishing News Books (Blackwell Scientific Publications),
Oxford, pp. 258–268.
Icekson I et al. 1998. Lipid oxidation levels in different parts of the
mackerel,Scomber scombrus.J Aquat Food Prod Technol7(2):
17–29.