BLBS102-c19 BLBS102-Simpson March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come
19 Biochemistry of Seafood Processing 363IMP on flavor intensity.Nippon Suisan Gakkaishi55: 1599–
1603.
Narayan KA et al. 1964. Complex formation between oxidized lipids
1 egg albumin.JAOCS41: 254–259.
Ngapo TM et al. 1999. Freezing and thawing rate effects on drip
loss from samples of pork.Meat Sci53: 149–158.
Nielsen MK, Jorgensen BM. 2004. Quantitative relationship be-
tween trimethylamine oxide aldolase activity and formaldehyde
accumulation in white muscle from gadiform fish during frozen
storage.J Agric Food Chem52: 3814–3822.
Nip WK et al. 1985. Partial characterization of a collagenolytic en-
zyme fraction from the hepatopancreas of the freshwater prawn,
Macrobrachium rosenbergii.J Food Sci50: 1187–1188.
Nip WK, Moy JH. 1988. Microstructural changes of iced-chilled and
cooked freshwater prawn,Macrobrachium rosenbergii.J Food
Sci53: 319–322.
Ohshima T et al. 1993a. Oxidative stability of sardine and mackerel
lipids with reference to synergism between phospholipid and a-
tocopherol.JAOCS7(3): 269–276.
Ohshima T et al. 1993b. High pressure processing of fish and fish
products.Trends Food Sci Technol4: 370–375.
O’Keefe SF. 2000. Fish and shellfish. In: GL Christen, JS Smith
(eds.)Food Chemistry: Principles and Applications. Science
Technology Systems, West Sacramento, CA, pp. 399–420.
Orejana FM, Liston J. 1982. Agents of proteolysis and its inhibition
of patis (fish sauce) fermentation.J Food Sci47(1): 198–203,
209.
Ortiz O et al. 2009. Rancidity development during the frozen stor-
age of farmed coho salmon (Oncorhynchus kisutch): effect of
antioxidant composition supplied in the diet.Food Chem115:
143–148.
Pan BS et al. 1986. Effect of endogenous proteinases on histamine
and honeycombing in mackerel.J Food Biochem10: 305–319.
Payne SR, Young OA. 1995. Effects of pre-slaughter administra-
tion of antifreeze proteins on frozen meat quality.Meat Sci41:
147–155.
Perez-Villarreal PR. 1992. Ripening of the salted anchovy (En-
graulis encrasicholus): Study of the sensory, biochemical and
microbiological aspects. In: HH Huss et al. (eds.)Quality Assur-
ance in the Fish Industry. Elsevier, Amsterdam, pp. 157–167.
Raksakulkthai N et al. 1986. Influence of mincing and fermentation
aids on fish sauce prepared from male, inshore capelin,Mallotus
villosus.Can Inst Food Sci Technol J19: 28–33.
Reddy GVS et al. 1992. Deteriorative changes in pink perch
mince during frozen storage.Int J Food Sci Technol27(3):
271–276.
Refsgaard HH et al. 1998. Sensory and chemical changes in farmed
Atlantic salmon (Salmo salar) during frozen storage.J Agric
Food Chem46: 3473–3479.
Regenstein JM et al. 1982. Chemical changes of trimethylamine
oxide during fresh and frozen storage of fish. In: RE Martin et al.
(eds.)Chemistry and Biochemistry of Marine Food Products.AVI
Publishing Company, Westport, CT, pp. 137–148.
Regulska-Ilow B, Ilow R. 2002. Comparison of the effects of
microwave cooking and conventional cooking methods on the
composition of fatty acids and fat quality indicators in herring.
Nahrung/Food46(6): 383–388.
Rehbein H. 1988. Relevance of trimethylamine oxide demethylase
activity and haemoglobin content of formaldehyde productionand texture deterioration in frozen stored minced fish muscle.
J Sci Food Agric43: 261–276.
Reza MS et al. 2009. Shelf life of several marine fish species
of Bangladesh during ice storage.Int J Food Sci Technol44:
1485–1494.
Richards MP et al. 1998. Effect of washing with or without antiox-
idants on quality retention of mackerel fillets during refrigerated
and frozen storage.J Agric Food Chem46(10): 4363–4371.
Rosario RR, Maldo SM. 1984. Biochemistry of patis formation. I.
Activity of cathepsins in patis hydrolysis.Philippine Agriculturist
67(2): 167–175.
Roubal WT, Tappel AL. 1966. Damage to proteins enzymes and
amino acids by peroxidizing lipids.Arch Biochem Biophys113:
5–8.
Saito T et al. 1959. A new method for estimating the freshness of
fish.Bull Jpn Soc Sci Fish24: 749–750.
Sakaguchi M, Murata M. 1989. Seasonal variations of free amino
acids in oyster whole body and adductor muscle.Nippon Suisan
Gakkaishi55: 2037–2041.
Sathivel S et al. 2003. Thermal degradation of FA and catfish
and menhaden oils at different refining steps. JAOCS 80(11):
1131–1134.
Schaich KM, Karel M. 1975. Free radicals in lysozyme reacted with
peroxidizing methyl linoleate.J Food Sci40: 456–459.
Schwimmer S. 1981.Source Book of Food Enzymology. AVI Pub-
lishing Company, Westport, CT, p. 967.
Sebedio JL et al. 1993. Stability of polyunsaturated omega-3 fatty
acids during deep fat frying of Atlantic mackerel (Scomber scom-
brusL.).Food Res Int26: 163–172.
Shahidi F. 1994. Seafood proteins and preparation of protein con-
centrates. In: F Shahidi, JR Botta (eds.)Seafoods: Chemistry,
Processing Technology and Quality. Blackie Academic and Pro-
fessional, London, pp. 3–9.
Shahidi F, Spurvey SA. 1996. Oxidative stability of fresh and heat-
processed dark and light muscles of mackerel (Scomber scom-
brus).J Food Lipids3(1): 13–25.
Shenderyuk VI, Bykowski PJ. 1990. Sating and mari-nating of fish.
In: ZE Sikorski (ed.)Seafood: Resources, Nutritional Composi-
tion, and Preservation. CRC Press, Boca Raton, FL, pp. 147–162.
Shenouda S et al. 1979. Technical studies on ocean pout, an unex-
ploited fish species, for direct human consumption.J Food Sci
44: 164–168.
Shenouda SYK. 1980. Theories of protein denaturation during
frozen storage of fish flesh.Adv Food Res26: 275–311.
Shenouda SYK, Piggot GM. 1974. Lipid-protein interaction dur-
ing aqueous extraction of fish protein: Myosin-lipid interaction.
J Food Sci39: 726–734.
Shewan JM. 1944. The effect of smoke curing and salt curing on
the composition, keeping quality and culinary properties of fish.
Proc Nutr Soc(1–2): 105–112.
Shewfelt R. 1980. Fish muscle hydrolysis—a review. J Food
Biochem5: 79–94.
Shewfelt RL. 1981. Fish muscle lipolysis—a review. J Food
Biochem5: 79–100.
Sikorski Z et al. 1976. Protein changes in frozen fish.CRC Crit Rev
Food Sci Nutr8: 97–129.
Sikorski ZE. 1994a. The contents of proteins and other nitrogenous
compounds in marine animals. In: ZE Skorski et al. (eds.)Seafood
Proteins. Chapman and Hall, New York, pp. 6–12.