Ch20

Abe, H . and E. Okuma (1991). Rigor mortis progress of carp acclimated to different water temperatures, Nippon Suisan Gakkaishi, 57, 2095-2100.

Ackman, R.G. (1980). Fish lipids. Part 1. In: J.J. Connell (ed.) Advances in fish science and technology, Fishing News (Books) Ltd., Farnham, Surrey, 86-103.

Acuff, G., A.L. Izat and G. Finne (1984). Microbial flora on pond-reared tilapia (Tilapia aurea) held on ice. J. Food Prot. 47, 778-780.

Agustsson, I. and A.R. Stroem (1981). Biosynthesis and turnover of trimethylamine oxide in the teleost cod, Gadus morhua. J. Biol. Chem. 256, 8045-8049.

Aksnes, A. (1989). Effect of proteinase inhibitors from potato on the quality of stored herring. J. Sci. Food Agric. 49, 225-234.

Aksnes, A. and B. Brekken (1988). Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin. J. Sci. Food Agric. 45, 53-60.

Aleman, M.P., K. Kaluda, and H. Uchiyama (1982). Partial freezing as a means of keeping freshness of fish. Bull. Tokai Reg. Fish. Res. Lab. 106, 11-26.

Almaas, K. A. (1982). Muskelcellehylstret hos torsk: Ultrastraktur og biokjemi. Ph.D. Thesis, University of Trondheim. (In Norwegian).

Alverson, D.L, M.H. Freeberg, J.G. Pope, S.A. Murawski (1994). A global assessment of fisheries by-catch and discards. FAO Fish. Tech. Pap. No. 339. FAO, Rome.

Andersen, E., M. Jul. and H. Riemann (1965). Industriel levnedsmiddelkonservering, Vol. 2. Kuldekonservering, Teknisk Forlag, Copenhagen. (In Danish).

Anderson, D.W. Jr. and C.R. Fellers (1952). The occurrence of trimethylamine and trimethylamine oxide in fresh water fishes. Food Res. 17, 472-474.

Ando, S., M. Hatano and K. Zama (1985a). A consumption of muscle lipid during spawning migration of chum salmon (Oncorhynchus keta). Bull. Jap. Soc. Sci. Fish. 5t, 1817-1824.

Ando, S., M. Hatano and K. Zama (1985b). Deterioration of chum salmon (Oncorhynchus keta) muscle during spawning migration - 1. Changes in proximate composition of chum salmon muscle during spawning migration. Comp. Biochem. Physiol. 80B, 303-307.

Ando, S. and M. Hatano (1986). Biochemical characteristics of chum salmon muscle during spawning migration. Bull. Jap. Soc. Sci. Fish. 52, 1229-1235.

Annul Rep. (1971). Technological Laboratory, Danish Ministry of Fisheries, Technical University, Lyngby, Denmark.

Annul Rep. (1975). Technological Laboratory, Danish Ministry of Fisheries, Technical University, Lyngby, Denmark .

Anon. (1986). Swedes switch to containers. Fish. News, Dec. 19/26, 16.

Anthoni, U., T. Borresen, C. Christophersen, L. Gram, and P.H. Nielsen (1990). Is trimethylamine oxide a reliable indicator for the marine origin of fishes. Comp. Biochem. Physiol. 97B, 569-571.

Anthoni, U., C. Larsen, P.H. Nielsen and C. Christophersen (1990). Off-flavor from commercial crustaceans from the North Atlantic Zone. Biochem. System. Ecol. 18, 377-379.

Azam, K., I.M. Mackie and J. Smith (1990) Effect of stunning methods on the time of onset, duration and resolution of rigor in rainbow trout (Salmo gardineri) as measured by visual observation and analysis for lactic acid, nucleotide-degradation products and glycogen. In: Chilling and freezing of new fish products. Sci. Tech. Froid. 1990-3. Proceedings of the meeting of Commission C2 I.l.F.-I.l.R. Aberdeen. 351-358.

Barile, L.E., M.H. Estrada A.D. Milla, A. Reilly and A. Villadsen (1985). Spoilage patterns of mackerel (Rastrelliger faughni Matsui). 2. Mesophilic versus psychrophilic fish spoilage of tropical fish. ASEAN Food J. 1, 121-126.

Barnett, H.J., R.W. Nelson, P.J. Hunter, S. Bauer, and H. Groninger (1971). Studies of the use of carbon dioxide dissolved in refrigerated brine for the preservation of whole fish. Fish. Bull. 69, 433-442.

Barnett, H.J., R.W. Nelson, P.J. Hunter, and H. Groninger (1978). Use of carbon dioxide dissolved in refrigerated brine for the preservation of pink shrimp. Mar. Fish. Rev. 40, 25-28.

Barthel G. and W. Grosch (1974). Peroxide value determination - comparison of some methods. J. Am. Oil Chem. Soc. 51, 540-544.

Baumann, P. and L. Baumann (1981). The marine gram-negative eubacteria: Genua Photobacterium, Beneckea, Alteromonas, Pseudomonas, and Alcaligenes. In: M.P.Starr, H. Stolp, H.G. Trüper, A. Balows, and H.G. Schlegel, (eds.) The Prokaryotes. Springer-Verlag, Berlin, 1302-1330.

Belinske, E. (1964). Biosynthesis of trimethylammonium compounds in aquatic animals. 4. Precursors of trimethylamine oxide and betaine in marine teleosts. J. Fish. Res. Board Can., 21, 765-771.

Bell, G.H., D. Emslie-Smith and C.R. Paterson (1976). Textbook of Physiology and Biochemistry, 9th ea., Churchill Livingstone, Edinburgh.

Berka, R. (1986). The transport of live fish. A. review. EIFAC Tech. Pop. No. 48, 52, FAO, Rome.

Bjeldanes, L.F., D.E. Schutz, and M.M. Morris (1978). On the aetiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in the guinea pig. Food Cosmet. Toxicol. 16, 157-159.

Boeri, R.L., L.A. Davidovich, D.H. Giannini, and H.M. Lupin (1985). Method to estimate the consumption of ice during fish storage. Int. J. of Retri. 8, 97.

Borresen, T. (1976). Isolering og karakterisering av cellehvlsteret i muskelceller hos torsk. Ph.D. Thesis, University of Trondheim, (in Norwegian).

Borresen, T. (1992). Quality aspects of wild and reared fish. In: H.H. Huss, M. Jacobsen and J. Liston (eds.) Quality Assurance in the Fish Industry. Proceedings of an International Conference, Copenhagen, Denmark, August 1991. Elsevier, Amsterdam, 1 - 17.

Botta, J.R. (1991). Instrument for nondestructive texture measurement of raw Atlantic cod (Gadus morhua) fillets. J. Food Sci. 56, 962-964, 968.

Botta, J.R., J.T. Lauder, and M.A. Jewer (1984). Effect of methodology on total volatile basic nitrogen (TVBN) determination as an index of quality of fresh Atlantic cod (Gadus morhua). J. Food Sci. 49, 734-736, 750.

Botta, J.R. and G. Bonnel (1985) Factors affecting the quality of nothern cod (Gadus morhua) caught by Otter trawl. Can. Tech. Rep. Fish. Aquat. Sci. No.1354, iv, 11 p.

Botta, J.R., B.E. Squires and J. Johnson (1986) Effect of bleeding/gutting procedures on the sensory quality of fresh raw Atlantic cod (Gadus morhua). Can. Inst. Food Sci. Technol. J. 19, 186-190

Botta, J.R., K.M. Kennedy, J.W. Kiceniuk, and J. Legrow, (1992). Importance of redfeed level, fish size and roe content to the quality of roe capelin. Int. J. Food Sci. Technol. 27, 93-98.

Boyd, L.C., D.P. Green, F.B. Giesbrecht, and M.F. King (1993). Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract. J. Sci. Food Agric. 61, 87-93.

Braekkan, O.R. (1976). Den ernaeringsmessige betydning av fisk. Fiskets Gang, 35, 1976.

Braekkan, O. R. and G. Boge (1964). Growth inhibitory effect of extracts from milt (testis) of different fishes and pure protamines on microorganisms. Fiskeridir. Skr. IV, 1-22.

Bremner, H. A. (1992). Fish flesh structure and the role of collagen - its post-mortem aspects and implications for fish processing. In: H.H. Huss, M. Jacobsen and 1. Liston (eds.) Quality Assurance in the Fish Industry. Proceedings of an International Conference, Copenhagen, Denmark, August 1991. Elsevier, Amsterdam, 3962.

Bremner, H.A. and l.C. Hallett (1985). Muscle fiber-connective tissue junctions in the blue grenadier (Macruronus novaezelandiae). A scanning electron microscope study J. Food Sci. 50, 975-980.

Bremner, A.H., J. Olley, and A.M.A. Vail (1987). Estimating time-temperature effects by a rapid systematic sensory method. In: D.E. Kramer and J. Liston (eds.) Seafood Quality Determination, Proceedings of an International Symposium Coordinated by the University of Alaska Sea Grant College Program, Anchorage, Alaska, U.S.A., 10-14 November 1986, Elsevier Science Publishers B.V., Amsterdam, 413-435.

Buranudeen, F. and P.N. Richards-Rajadurai (1986). Squalene. INFOFISH Marketing Digest, No. 1, 42-43.

Buttkus, H.J. (1963). Red and white muscle of fish in relation to rigor mortis. J. Fish. Res. Board Can., 20, 45 -58.

Cann, D.C., N.C. Houston, L.Y. Taylor, G.L. Smith, A.B. Thomson, and A. Craig (1984). Studies of salmonids packed and stored under a modified atmosphere. Torry Research Station, Ministry of Agriculture, Fisheries and Food, Aberdeen.

Cann, D.C., N.C. Houston, L.Y. Taylor, G. Stroud, J. Early, and G.L. Smith (1985). Studies on shellfish packed and stored under a modified atmosphere. Torry Research Station, Ministry of Agriculture, Fisheries and
Food, Aberdeen.

Cann, D.C., G.L. Smith, and N.C. Houston (1983). Further Studies on Marine Fish Storage Under Modified Atmosphere Packaging. Torry Research Station, Ministry of Agriculture, Fisheries and Food, Aberdeen.

Castell, C. H . and M . F. Greenough (1957). The action of Pseudomonas on fish muscle. 1. Organisms responsible for odours produced during incipient spoilage of chilled fish muscle. J. Fish Res. Board Can. 14, 617-625.

Castell, C.H., 13. Smith, and W.l. Dycr (1974). Simultaneous measurements of trimethylamine and dimethylamine in fish and their use for estimating quality of frozen stored gadoid fillets. J. Fish. Res. Board Can. 31, 383-89.

Charm, S.E., R.J. Learson, L.J. Ronsivalli, and M. Schwartz (1972). Organoleptic technique predicts refrigeration shelf life of fish. Food Technol. 26, 65-68.

Cheyne, A. (1975). How the Torrymeter aids quality control in the fishing industry. Fish. News Int. 14, 71-76.

Chiba, A., M. Hamaguchi, M. Kosaka, T. Tokuno, T. Asai, and S. Chichibu (1991). Quality evaluation of fish meat by phosphorus-nuclear magnetic resonance. J. Food Sci. 56, 660-664.

Clucas 1.1. ( 1991). Design and trials of ice boxes for use on fishing boats in Kakinada, India. Bay of Bengal Programme BOBP/WP67. Madras, India.

Clucas, I.J. and W.D.J. Witehead (1987). The design and construction of fish boxes from locally available materials in developing countries. Natural Resources Institute, UK.

Coackley, N. and Z.S. Karnicki (1985). Construction of on-board insulated fish containers for pirogues. FAO Fish. Circ. No. 775, FAO, Rome.

Colwell, R.R., M.T. MacDonell and J. De Ley (1986). Proposal to recognize the family Aeromonadaceae fem. now. Int. J. System. Bacteriol. 36, 473-477.

Commission of the European Communities (1993). Multilingual Illustrated Dictionary of Aquatic Animals and Plants. Fishing News Books, London.

Connell, J.J. (1975). Control offish quality. Fishing News (Books) Ltd., Farnham, Surrey, UK.

Conway, W.J. (1962). Microdiffusion analysis and volumetric error. Crosby Lockwood, London.

Coyne, F.P. (1933). The effect of carbon dioxide on bacterial growth with special reference to the preservation of fish. Part 11. J. Soc. Chem. Ind. 52, 19T-24T.

Crosgrove, D.M. (1978). A rapid method for estimating ethanol in canned salmon. J. Food Sci. 43, 641, 643.

Curran, C.A. and J. Disney (1979). The iced storage life of tropical fish. Paper presented at IPFC Workshop on Fish Technology. Jakarta, Indonesia, September 1979.

Curran, C.A., R.G. Poulter, A. Brueton, and N.R. Jones (1986). Effect of handling treatment on fillet yields and quality of tropical fish. J. Food Technol. 21, 301.

Cushing, D. (1975). Fisheries resources of the sea and their management. Oxford Univ. Press, London.

Dainty, R.H. and B.M. Mackey (1992). The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Soc. Appl. Bacteriol. Symp. Ser. 21, 103S- 114S.

Dalgaard, P. (1993). Evaluation and prediction of microbial fish spoilage. Ph.D. Thesis. The Technological Laboratory of the Danish Ministry of Fisheries and the Royal Veterinary and Agricultural University, Denmark.

Dalgaard, P. (1994). Qualitative and quantitative characterization of spoilage bacteria from packed fish. Int. J. Food Microbiol. (In press).

Dalgaard, P. (1994). Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int. J. Food Microbiol. (In press).

Dalgaard, P., L. Gram, and H.H. Huss (1993). Spoilage and shelf life of cod fillets packed in vacuum or modified atmospheres. Int. J. Food Microbiol. 19, 283-294.

Dalgaard, P. and H.H. Huss (1994). Mathematical modelling used for evaluation and prediction of microbial fish spoilage. In: D.E. Kramer, F. Shahidi and Y. Jones (eds.) Proceedings of the Symposium New Developments in Seafood Science and Technology, CIFST, Vancouver, Canada.

DANIDA (1989). Environmental Issues in Fisheries Development. DANIDA, Danish Ministry of Foreign Affairs, Copenhagen.

Devaraju, A.N. and T.M.R. Setty (1985). Comparative study of fish bacteria from tropical and cold/temperate marine waters. In: Reilly, A. (ed.) Spoilage of tropical fish and product development. FAO Fish. Rep. (317) Suppl., 97-107.

DiChristina, T.J. and E. F. DeLong (1993). Design and application of rRNA-targeted oligonucleotide probes for the dissimilatory iron- and manganese-reducing bacterium Shewanella putrefaciens. Appl. Environ. Microbiol. 59, 41524160.

DiChristina, T.J. and E. F. DeLong (1994). Isolation of anaerobic respiratory mutants of Shewanella putrefaciens and genetic analysis of mutants deficient in anaerobic growth on Fe³⁺. J. Bacteriol. 176, 14641474.

Disney, J. (1976). The spoilage of fish in the tropics. Paper presented at The First Annual Tropical Fisheries Technological Conference, Corpus Christi, Texas.

Disney, J.G., J.D. Cameron, A. Hoffmann and N.R. Jones (1969). Quality assessment in Tilapia species. In: Kreuzer, R. (ed.) Fish Inspection and Quality Control. Fishing News Books, Ltd. London, 71-72.

Donald, B. and D.M. Gibson (1992). Spoilage of MAP salmon steaks stored at 5°C. EEC report on the FAR project UP-2-545. Torry Research Station, Aberdeen.

Dunajski, E. (1980). Texture of fish muscle. J. Texture Stud. 10, 301-318.

Dyer, W.J. (1945). Amines in fish muscle 1. Colorimetric determination of trimethylamine as the picrate salt. J. Fish Res. Board Can. 6, 351-358.

Dyer, W.J. and Y.A. Mounsey (1945). Amines in fish muscle 11. Development of trimethylamine and other amines. J. Fish. Res. Board Can. 6, 359-367.

Easter, M.C.,D.M. Gibson and F.B. Ward (1983). The induction and location of trimethyl-amine N-oxide reductase in Alteromonas sp. NCMB 400. J. Gen. Microbiol. 129, 3689-3696.

Eddie, G.C. (1980). Past, present and future in fish handling methods. In: J.J. Conell (ed.). Advances in Fish Science and Technology. Fishing News Books, Oxford, 18-28.

Eddie, G.C. and A.G. Hopper (1974). Containerized storage on fishing vessels using chilled sea water. In: R. Kreuzer (ed.). Fishery Products. Fishing News Books, Oxford, 69-74.

Edwards, R.A., R.H. Dainty and C.M. Hibbard (1987). Volatile compounds produced by meat pseudomonads and related reference strains during growth on been stored in air at chill temperatures. J. Appl. Bacteriol. 62, 403-412.

EEC (1976) Council Regulation No. 103/76 freshness ratings. Off. J. Eur. Communities No. L20

EEC (1991) Council Directive 91 /493/EEC of 22 July laying down the health conditions for the production and placing on the market of fishery products. Off. J. Eur. Communities No. L268, 15

EEC (1992) Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs. Off. J. Eur. Communities No. L175, 1-37

EEC (1994) Commission Decision of 20 May 1994 laying down detailed rules for the application of Council Directive 91/493/EEC as regards own health checks on fishery products (Text with EEA relevance). Off. J. Eur. Communities No. L156, 50-57

Ehira, S., K. Saito, and H. Uchyama (1986). Accuracy of measuring K value, an index for estimating freshness of fish by freshness testing paper. Bull. Tokai Reg. Fish. Lab. 120, 73-82.

Eriksson, N.E. and G. Johnson (1979). Fisken, Landbruksforlaget, Oslo.

Etienne, M. and N. Bregeon (1992). A quick enzymatic quantitative analysis of histamine in tuna by microplate reader. Proc.of the 22nd annual meeting of the Western European Fish Technology Association.

FAO (1993a). FAO Yearbook: Fishery Stat. Vol. 72 and 73. FAO. Rome.

FAO (1993b). The State of Food and Agriculture 1993. FAO Agric. Ser. 26.

FAO (1993c). Aquaculture production 1985-1991. FAO Fisheries circular No. 815, Rev. 5.

FAO (1994). Review of the state of world marine fishery resources. FAO Fish. Tech. Pap. 335.

Farber, J. M. (1991). Microbiological aspects of modified-atmosphere packaging technology - A review. J. Food Prot. 54, 58-70.

Farn, G. and G.G. Sims (1987). Chemical indices of decomposition in tuna. In: D.E. Kramer and J. Liston (eds.) Seafood quality determination. Proceedings of an International Symposium coordinated by the University of Alaska Sea Grant Program, Elsevier Science Publishers, Amsterdam, 175-183.

Fatima, R., M.A. Khan, and R.B. Qadri (1988). Shelf life of shrimp (Penaeus merguiensis) stored in ice (0°C) and partially frozen (-3°C). J. Sci. Food Agric. 42, 235-247.

Fey, M.S. and J.M. Regenstein (1982). Extending shelf-life of fresh wet red hake and salmon using CO₂-O2 modified atmosphere and potassium, sorbate ice at 1°C. J. Food Sci. 47, 1048-1054.

Fonnesbech, B., H. Froekjaer, L. Gram and C.M. Jespersen (1993). Production and specificities of poly- and monoclonal antibodies against Shewanella putrefaciens. J. Appl. Bacteriol. 74, 444-451.

Fraser, D.I., J.R. Dingle, J.A. Hines, S.C. Nowlan and W.J. Dyer (1967). Nucleotide degradation, monitored by thin-layer chromatography and associated post mortem changes in relaxed cod muscle. J. Fish. Res. Board Can., 24, 1837-1841.

Frazer Hiltz, D., W.J. Dyer, S. Nowlan, and J.R. Dingle (1972). Variation of biochemical quality indices by biological and technological factors . In: R.Kreuzer (ed.) Fish inspection and quality control, Fishing News (Books) Ltd., London, 191 - 195.

Freeman D.W. and J.O. Hearnsberger (1993). An instrumental method for determining rancidity in frozen catfish fillets. J. Aquat. Food Prod. Technol. 2, 35-50.

Fujioka, R.S., K. Tenno and S. Kansako (1988). Naturally occurring fecal coliforms and fecal streptococci in Hawaii's freshwater streams. Toxic Assess. 3, 613-630.

Fung, D.Y.C., R.E. Hart and V. Chain (1987). Rapid methods and automated procedures for microbiological evaluation of seafood. In: D.E. Kramer and J. Liston (eds.) Seafood Quality Determination. Proceedings of an International Symposium coordinated by the University of Alaska Sea Grant College Program, Anchorage, Alaska, USA, 10-14 November 1986. Elsevier, Amsterdam, 247-253.

Gerdes, D.L. and C.S. Valdez (1991). Modified atmosphere packaging of commercial Pacific red snapper (Sebastes entomelas, Sebastes flavidus or Sebastes goodei). Lebensm.-Wiss. & -Technol 24, 256-258.

Gibbard, G.A. and S.W. Roach (1976). Standard for an RSW system. Tech. Rep. 676, Fish. Mar. Serv., Vancouver.

Gibson, D.M. (1985). Predicting the shelf life of packed fish from conductance measurements. J. Appl. Bact. 58, 465-470.

Gibson, D.M., I.D. Ogden and G. Hobbs. (1984). Estimation of the bacteriological quality of fish by automated conductance measurements. Int. J. Food Microbiol. 1, 127-134.

Gibson, D.M. and I.D. Ogden (1987). Estimating the shelf life of packed fish. In: D.E. Kramer and J. Liston (eds.) Seafood quality determination. Proceedings of an International Symposium coordinated by the University of Alaska Sea Grant Program, Elsevier Science Publishers, Amsterdam, 437-451.

Gildberg, A. (1978). A. Proteolytic activity and frequency of burst bellies in capelin. J. Food Technol., 13, 409416.

Gill, T.A. (1990). Objective analysis of seafood quality. Food Rev. Int. 6, 681-714.

Gill, T.A. (1992). Biochemical and chemical indices of seafood quality. In: H.H. Huss, M. Jacobsen and J. Liston (eds.) Quality Assurance in the Fish Industry. Proceedings of an International Conference, Copenhagen, Denmark, August 1991. Elsevier, Amsterdam, 377-388.

Gill, T.A., R.A. Keith, and B. Smith Lall (1979). Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in myofibrillar proteins. J. Food. Sci. 44, 661667.

Gill, T.A. and J.W. Thompson (1984). Rapid, automated analysis of amines in seafood by ion-moderated partition HPLC. J. Food Sci. 49, 603-606.

Gill, T.A., J.W. Thompson, S. Gould, and D. Sherwood (1987). Characterization of quality deterioration in yellowfin tuna. J. Food Sci. 52, 580-583.

Gill, T.A., J. Conway, and J. Evrovski (1992). Changes in fish muscle proteins at high and low temperature. In: G.J. Flick and R.E. Martin (eds.) Advances in seafood biochemistry-composition and quality, Technomic Publishing, Lancaster, Pennsylvania, 213-231.

Gillespie, N.C. and I.C. MacRae (1975). The bacterial flora of some Queensland fish and its ability to cause spoilage. J. Appl. Bacteriol. 39, 91-100.

Gorzyka, E. and Pek Poh Len (1985). Mesophilic spoilage of bay trout (Arripis trutta), bream (Acanthropagrus butchri) and mullet (AIdrichetta forsteri). In: A. Reilly (ed) Spoilage of tropical-fish and product development, FAO Fish. Rep. (317) Suppl., 123-132.

Govindan, T.K. (1985). Fish Processing Technology. Oxford & IBH Pub. Co. New Delhi, India.

Graham, J., W.A. Johnston, and F.l. Nicholson (1992). Ice in fisheries. FAO Fish. Tech. Pap. No. 331. FAO, Rome.

Gram, L. (1985). Conductance measurements as a method for determination of the bacteriological and organoleptic quality of chilled fish. In: Conference on Storage Life of Chilled and Frozen Fish and Fish Products, Aberdeen, October 1-3, 1985. Sci. Tech. Froid. 1985-4, 261-267.

Gram, L. (1989). Identification, characterization and inhibition of bacteria isolated from tropical fish. Ph.D. Thesis. The Technological Laboratory of the Danish Ministry of Fisheries and The Royal Veterinary and Agricultural University.

Gram, L. (1990). Spoilage of three Senegalese fish species stored in ice and at ambient temperature. Paper presented at SEAFOOD 2000 in Halifax, Canada. 12-16 May 1990.

Gram, L. (1992). Evaluation of the bacteriological quality of seafood, J. Food Microbiol. 16, 25-39.

Gram, L., G. Trolle, and H.H. Huss (1987). Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int. J. Food Microbiol. 4, 65-72.

Gram, L., J. Oundo and J. Bon (1989). Storage life of Nile perch (Lates niloticus) dependent on storage temperature and inital bacterial load. Trop. Sci. 29, 221-236.

Gram, L., C. Wedell-Neergaard and H.H. Huss (1990). The bacteriology of spoiling Lake Victorian Nile perch (Lates niloticus). Int. J.Food Microbiol. 10, 303-316.

Gulland, J.A. (1971). The fish resources of the ocean. West Byfleet, Surrey, UK, Fishing News (Books) Ltd.

Haaland, H. and L.R. Njaa (1988). Ammonia (NH3) and total volatile nitrogen (TVN) in preserved and unpreserved stored whole fish. J. Sci. Food Agric. 44, 335-342.

Haard, N.F. (1992). Technological aspects of extending prome quality of seafood: A review. J. Aqua. Food Prod. Technol. 1, 9-27.

Hansen, P. (1968). Koelelagring af fed fisk. Konserv. Dybirost, 3.

Hansen, P. (1981). Behovet for hurtig iskoeling af fangsten. Technological Laboratory, Lyngby, Denmark.

Hansen, P. (1981). Chilling catches in artisanal fisheries. World Fish. 30, 29 and 33.

Hansen, P., P. Ikkala, and M. Bjornum (1970). Holding fresh fish in refrigerated sea water. Bull. d'lnst. Int. Refrig. 50, 299-309.

Hebard, C.E., G.J. Flick and R.E. Martin (1982). Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish. In: R.E. Martin, G.J. Flick and C.E. Hebard (eds.), Chemistry and Biochemistry of Marine Food Products, AVI, Westport, CT, USA, 149-304.

Herbert, R.A., M.S. Hendrie, D.M. Gibson and J.M. Shewan (1971). Bacteria active in the spoilage of certain seafoods. J. Appl. Bacteriol. 34, 41-50.

Herbert, R.A., and J.M. Shewan (1975). Precursors of the volatile sulphides in spoiling North Sea cod (Gadus morhua). J. Sci. Food Agric. 26, 1195- 1202.

Herbert, R.A. and J.M. Shewan (1976). Roles played by bacterial and autolytic enzymes in the production of volatile sulphides in spoiling North Sea cod (Gadus morhua). J. Sci. Food Agric., 27, 89-94.

Hewitt, M.R. (1980). The application of engineering science to fish preservation. Part 1. In: J.J. Connell (ed.). Advances in Fish Science and Technology, Fishing News Books, Oxford, 175-183.

Hiltz, D.F., B.S. Lall, D.W. Lemon, and W.J. Dyer, (1976). Deteriorative changes during frozen storage in fillets and minced flesh of Silver Hake (Merluccius bilinearis) processed from round fish held in ice and refrigerated sea water. J. Fish. Res. Board Can. 33, 2560-2567.

Hjelmland, K., M. Christie and J. Raa (1983). Skin mucous protease from rainbow trout (Salmo gairdneri, Richardson). 1. Biological significance. J. Fisk Biol. 23, 13-22.

Hoar, W.S. (1957). The gonads and reproduction. In: M.E. Brown (ed.), The Physiology of Fishes, Academic Press, New York, 287-321.

Hobbs, G. and W. Hodgkiss (1982). The bacteriology of fish handling and processing. In: Davis, R. (ed.) Developments in Food Microbiology, Applied Science Publishers, London, 71-117.

Hollingworth, T.A. lr. and H.R. Throm (1982). Correlation of ethanol concentration with sensory classification of decomposition in canned salmon. J. Food Sci. 47, 1315-1317.

Hoogland, P.L. (1958). Grading of fish quality. 2. Statistical analysis of the results of experiments regarding grades and trimethylamine values. J. Fish Res. Board Can. 15, 717-728.

Howgate, P. (1994). Proposed draft Guideline for the Sensory Evaluation of Fish and Shellfish. CX/FFP 94/10. Joint FAO/WHO Food Standards Programme. Codex Committee on Fish and Fishery Products. Twenty first session, Bergen, Norway.

Howgate, P., A. Johnston and K.J. Whittle (1992). Multilingual Guide to EC Freshness Grades for Fishery Products, Torry Research Station, Aberdeen.

Hoyland D.V and A.J. Taylor (1991). A Review of the Methodology of the 2-Thiobarbituric Acid Test. Food. Chem. 40, 271-291.

Hughes, R.B. and N.R. Jones (1966). Measurement of hypoxanthine concentration in canned herring as an index of the freshness of the raw material, with a comment on flavour relations. J. Sci. Food Agric. 17, 434-436.

Human, J. and A. Khayat (1981). Quality evaluation of raw tuna by gas chromatography and sensory methods. J. Food Sci. 46, 868-873, 879.

Huss, H.H. (1971). Prepacked fresh fish. In: R. Kreuzer (ed.) Fish inspection and quality control. Fishing News (Books) Ltd., London, 60-65.

Huss, H.H. (1976). Konsumfisk - biologi, teknologi, kvalitet og holdbarhed. Dansk Vet. Tidsskr., 59, 165-175.

Huss, H.H. and 1. Asenjo (1976). 1. Storage life of gutted and ungutted white fish. In: Annul Rep.
Technological Laboratory, Danish Ministry of Fisheries, Technical University, Lyngby, Denmark.

Huss, H.H. and 1. Asenjo (1977 (a)). 1. Some factors influencing the appearance of fillets from white fish. In: Annul Rep. Technological Laboratory, Danish Ministry of Fisheries, Technical University, Lyngby, Denmark.

Huss, H.H. and 1. Asenjo (1977 (b)). Some technological characteristics of hake from South American waters. In: P. Sutcliffe & J. Disney (eds.), Handling, processing and marketing of tropicalfish. Tropical Products Institute, London, 84-94.

Huss, H.H. and A. Larsen (1980). Changes in the oxidation-reduction potential (Eh) of smoked and salted fish during storage. Lebensm.-Wiss. & Technol., 13, 40-43.

Huss, H.H. and R. Rye Petersen (1980). The stability of Clostridium botulinum type E toxin in salty and/or acid environment. J. Technol., 15, 619-627.

Huss, H.H. (1994). Assurance of Seafood Quality. FAO Fisheries Technical Paper No. 334. FAO. Rome.

Huss, H.H., D. Dalsgaard, L. Hansen, H. Ladefoged, A. Pedersen and L. Zittan (1974). The influence of hygiene in catch handling on the storage life of iced cod and plaice. J. Food Technol. 9, 213-221.

Huss, H.H., G. Trolle and L. Gram (1987). New rapid methods in microbiological evaluation of fish quality. In: D.E. Kramer and 1. Liston (eds.) Seafood Quality Determination, Proceedings of an International Symposium Coordinated by the University of Alaska, Anchorage, Alaska, 10- 14. Nov. 1986, Elsevier Science Publishers, Amsterdam, 299-308.

Hwang, G.-C., H. Ushio, S. Watabe, M. Iwamoto and K. Hashimoto (1991). The effect of thermal acclimation on rigor mortis progress of carp stored at different temperatures. Nippon Suisan Gakkaishi, 57, 3.

ICES (1966). List of names of fish and shellfish. Bull. Stat., 45, ICES, Copenhagen, Denmark.

Iida, H., T. Tokunaga, and K. Nakamura (1981a). Usefulness of ethanol as a quality index of fish and fish products - 1. Bull. Tokai Reg. Res. Lab. 104, 77-82.

Iida, H., T. Tokunaga, K. Nakamura, and Y. Oota (1981b). Usefulness of ethanol as a quality index of fish and fish products - 11. Bull. Tokai Reg. Res. Lab. 104, 83-90.

ISO 4120-1983 (E). Sensory analysis - methodology - triangle test. International Organization for
Standardization.

ISO 8402. Quality - Vocabulary

Ito, Y. and K. Watanabe (1968). Variations in chemical composition in fillet of corvina and 'pescada-foguete'. Contrib. Inst. Oceanogr. Univ. Sao Paolo (Ser. Technol.), 5, 1-6.

Iwamoto, M., H. Yamanaka, S. Watabe and K. Hashimoto (1987). Effect of storage temperature on rigor-mortis and ATP degradation in plaice (Paralichthys olivaceus) muscle. J. Food Sci. 52, 6.

Jahns, F.D., J.L.Howe, R.L. Coduri, and A.G. Rand, (1976). A rapid visual enzyme test to assess fish freshness. Food Technol. 30, 27-30.

Jangaard, P.M., H. Brockerhoff, R.D. Burgher and R.J. Hoyle (1967). Seasonal changes in general condition and lipid content of cod roe from inshore waters. J. Fish. Res. Board Can., 24, 607-612.

Jason, A.C. and J.C.S. Richards (1975). The development of an electronic fish freshness meter. J. Phys. E. Sci. Instrum. 8, 826-830.

Jensen, J. and P. Hansen (1973). New system for boxing iced fish. Fish. News Int. 12, 36-40.

Johansson, L. and A. Kiessling (1991). Effects of starvation on rainbow trout. Acta Agric. Scand. 41, 207-216.

Johnson, E.A., R.A. Segars, J.G. Kapsalis, M.D. Normand, and M. Peleg (1980). Evaluation of the compressive deformability modulus of fresh and cooked fish flesh. J. Food Sci. 45, 1318-1320, 1326.

Johnson, S.E. and I.J. Clucas (1990). How to make fish boxes. Natural Resources Institute (UK). Tech. Leafl. No. 3.

Jonsdottir, S. (1992). Quality index method and TQM system. In: R. Olafsson and A.H. Ingthorsson (eds.) Quality Issues in the Fish Industry. The Research Liaison Office, University of Iceland.

Jorgensen, B.R. and H.H. Huss (1989). Growth and activity of Shewanella putrefaciens isolated from spoiling fish. Int. J. Food Microbiol. 9, 51-62.

Jorgensen, B.R., D.M. Gibson and H.H. Huss (1988). Microbiological quality and shelf life prediction of chilled fish. Int. J. Food Microbiol. 6, 295-307.

Contents - Previous - Next