References(K - Y)

Contents - Previous

 

Kamal, M., T. Motohiro and T. Itakura (1986). Inhibitory effect of salmine sulfate on the growth of molds. Bull. Jap. Soc. Sci. Fish. 52, 1061-1064.

Kanner J. and 1. Rosenthal (1992). An Assessment of Lipid Oxidation in Foods - Technical Report. Pure Appl Chem. 64, 1959- 1964.

Karube, I., H. Matsuoka, S. Suzuki, E. Watanabe, and K. Toyama (1984). Determination of fish freshness with an enzyme sensor. J. Agric. Food Chem. 32, 314-319.

Kato, N., S. Umemoto, and H. Uchiyama (1974). Partial freezing as a means of preserving the freshness of fish - 11. Changes in the properties of protein during the storage of partially frozen sea bass muscle. Bull. Jap. Soc. Sci. Fish. 40, 1263- 1267.

Kawabata, T. (1953). Studies on the trimethylamine oxide-reductase. 1. Reduction of trimethylamine oxide in the dark muscle of pelagic migrating fish under aseptic conditions. Bull. Jap. Soc. Sci. Fish., 19, 505-512.

Ke P.J., D.M. Nash and R.G. Ackman (1976). Quality preservation in frozen mackerel. Can. Inst. Food Sci. Technol. J. 9, 135-138.

Ke P.J. and A.D. Woyewoda (1979). Microdetermination of thiobarbituric acid values in marine lipids by a direct spectrophotometric method with a monophasic reaction system. Anal. Chim. Acta. 106, 279-284.

Kelleher, S.D. and R.R. Zall (1983). Ethanol accumulation in muscle tissue as a chemical indicator of fish spoilage. J. Food Biochem. 7, 87-92.

Kelman, J.H. (1977). Stowage of fish in chilled sea water. Torry Advisory Note 73. Torry Research Station, Aberdeen.

Kent, M., L. Alexander and R. H. Christie (1992). Seasonal variation in the calibration of a microwave fat:water content meter for fish flesh. Int. J. Food Sci. Technol. 27, 137-143.

Kiessling, A., T. Aasgaard, T. Storebakken, L. Johansson and K.-H. Kiessling (1991). Changes in the structure and function of the epaxial muscle of rainbow trout (Oncorhynchus mykiss) in relation to ration and age. III. Chemical composition. Aquaculture 93, 373-387.

Killeffer, D.H. (1930). Carbon dioxide preservation of meat and fish. Ind. Eng. Chem. 22, 140-143.

Kinoshita, M., H. Toyohara, and Y. Shinuzu (1990). Diverse distribution of four distinct types of modori (gel degradation) inducing proteinases among fish species. Nippon Suisan Gakkaishi 56, 1485-92.

Kjosbakken and Larsen (1974). Bacterial decomposition of fish stored in bulk. Isolation of anaerobic ammonia-producing bacteria. Institute of Technical Bio-Chemistry, NTH, University of Trondheim. (In Norwegian).

Knorr, G. (1974). Atlas zur Anatomie und Morphologie der Nutzfische, Verlag Paul Parey, Berlin.

Kolbe, E., C. Crapo and K. Hildebrandt (1985). Ice requirements for chilled water systems. Mar. Fish. Rev. 47, 33-42.

Konosu, S. and K. Yamaguchi (1982). The flavor components in fish and shellfish. In: R.E. Martin et al. (eds.), Chemistry and biochemistry of marine food products, AVI Publishing Co., Westport, Connecticut, 367- 404.

Koohmaraie, M. (1992). The role of Ca+2-dependent proteases in post mortem proteolysis and meat tenderness. Biochimie 74, 239-245.

Korhonen, R.W., T.C. Lanier and F. Giesbrecht (1990). An evaluation of simple methods for following rigor development in fish. J. Food Sci. 55, 2.

Kossel, A. (1928). Protamines and histones. Longmans, Green & Co., London.

Kraus, L. (1992). RSW-treatment of herring and mackerel for human consumption. In: J.R. Burt et al. (eds.). Pelagic fish. The Resource and its exploitation. Fishing News Books, Oxford, 73-81.

Larsen E.P., J. Heldbo, C.M. Jespersen and J. Nielsen (1992). Development of a standard for quality assessment on fish for human consumption. 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, 351-358.

Larsen, J.L., N.C. Jensen and N.O. Christensen (1978). Water pollution and the ulcer-syndrome in the cod (Gadus morhua). Vet. Sci. Commun., 2, 207-216.

Layrisse, M.E. and J.R. Matches (1984). Microbiological and chemical changes of spotted shrimp (Pandalus platyceros) stored under modified atmospheres. J. Food Prot. 47, 453-457.

Lea C.H. (1952). Methods for determining peroxide in lipids. J. Sci. Food Agric. 3, 586-594.

LeBlanc, R.J. and T.A. Gill (1984). Ammonia as an objective quality index in squid. Can. Inst. Food Sci. Technol. J. 17, 195-201.

LeBlanc, P.J. (1987). Approaches to the study of nucleotide catabolism for fish freshness evaluation. M.Sc. Thesis, Technical University of Nova Scotia, Halifax.

Lee, F.N. (1985). Design and operation of a chilled sea water system. Can. Tech. Rep. Fish. Aqua. Sci. No. 1363.

Lemon, D.W. and L.W. Regier (1977). Holding of Atlantic Mackerel (Scomber scombrus) in refrigerated sea water. J. Fish. Res. Board Can. 34, 439-443.

Lerke, P., R. Adams and L. Farber (1963). Bacteriology of spoilage of fish muscle. 1. Sterile press juice as a suitable experimental medium. Appl. Microbiol. 11, 458-462.

Lerke, P.A. and R.W. Huck (1977). Objective determination of canned tuna quality: identification of ethanol as a potentially useful index. J. Food Sci. 42, 755-758.

Lerke, P., L. Farber and R. Adams (1967). Bacteriology and spoilage of fish muscle. 4. Role of protein. Appl. Microbiol., 15, 770-776.

Levin, R.E. (1968). Detection and incidence of specific species of spoilage bacteria on fish. 1. Methodology. Appl. Microbiol., 16, 1734-1737.

Lie, Oe. and 1. Huse (1992). The effect of starvation on the composition of Atlantic salmon (Salmo salar). Fiskeridir. Skr. Ser. Ernaering 5, 11 - 16.

Lima dos Santos, C.A.M. (1978). Bacteriological spoilage of iced Amazonian freshwater catfish
(Brachyplatistoma vaillanti valenciennes). Master's Thesis, Loughborough University of Technology.

Lima dos Santos, C.A.M. (1981). The storage life of tropical fish in ice - A review. Trop. Sci. 23, 97-127.

Liston, J. (1980). Microbiology in fishery science. In: Connell, J.J. (ed.) Advances in fishery science and technology, Fishing News Books Ltd., Farnham, England, 138-157.

Liston, J. (1992). Bacterial spoilage of seafood. In: H.H. Huss, M. Jacobsen, and J. Liston (eds.) Quality Assurance in the Fish Industry. Proceedings of an International Conference, Copenhagen, Denmark, August 1992. Elsevier, Amsterdam, 93-105.

Lohne, P. (1976). Fettfraskilling - ny kunnskap ken aapne for flere prosessmuligheter. Inf. SSF (Nor. Oil Meal Ind. Res. Inst.), Bergen, Norge, 3, 9-14.

Longard, A.A. and L.W. Regier (1974). Color and some composition changes in Ocean perch (Sebastes marinus) held in refrigerated sea water with and without carbon dioxide. J. Fish. Res. Board Can. 31, 456-460.

Love, R.M. (1973). Gaping of fillets. In: Torry Advis. Note no. 61, Torry Research Station, Aberdeen.

Love, R.M. and M.K. Elerian (1964). Protein denaturation on frozen fish. Vlll. - The temperature of maximum denaturation in cod. J. Sci. Food Agric. 15, 805-809.

Love, R.M. (1970). The Chemical Biology of Fishes. Academic Press, London.

Love, R.M. (1975). Variability of Atlantic cod (Gadus morhua) from the northeast Atlantic: a review of seasonal and environmental influences on various attributes of fish. J. Fish. Res. Board Canada 32, 2333-2342.

Lundstrom, R.C. (1980). Fish species identification by thin layer polyacrylamide gel isoelectric focusing: Collaborative study. J. Assoc. off. Anal. Chem. 63, 69-73.

Lundstrom, R.C. and Racicot, L. D. ( 1983). Gas chromatographic determination of dimethylamine and trimethylamine in seafoods. J. Assoc. Off. Anal. Chem. 66, 1158-1162.

Lupin, H.M. (1986a). Measuring the effectiveness of insulated fish containers. In: Proceedings of the FAO Expert Consultation on Fish Technology in Africa, Lusaka, Zambia. 21-25 January 1985. FAO Fish. Rep. No. 329 (suppl.), Rome, 30.

Lupin, H.M. (1986b). How to determine the right fish to ice ratio for insulated fish containers. In: Proceedings of the FAO Expert Consultation on Fish Technology in Africa, Lusaka, Zambia. 21-25 January 1985. FAO Fish. Rep. No. 329 (suppl.), Rome.

Lupin, H.M. (1994). Insulated fish container bag type. Fish. Tech. News. FAO, No. 15, 6.

Maage, A., K. Julshamn and Y. Ulgenes (1991). A comparison of tissue levels of four essential trace elements in wild and farmed Atlantic salmon (Salmo salar). Fiskeridir. Skr., Ser. Ernaering, IV, 111-116.

MacDonnell, M.T. and R.R. Colwell (1985). Phylogeny of the Vibrionaceae and recommendation for two new genera, Listonella and Shewanella. Syst. Appl. Microbiol. 6, 171-182.

Makene, J., Y. Mgawe and M.L. Mlay (1989). Construction and testing of the Mbegani fish container. In: Proceedings of the FAO Expert Consultation on Fish Technology in Africa, Abidjan, Ivory Coast. 25-28 April 1988. FAO Fish Rep. No. 400 (suppl.), FAO, Rome, 1-16.

Makinodan, Y., T. Nakagawa, and M. Hujita (1991). Participation of muscle cathepsin D in risening of funazushi (fermented seafood made of Crucian carp). Nippon Suisan Gakkaishi 57, 1911-1916.

Makinodan, Y., T.Nakagawa, and M. Hujita (1993). Effect of cathepsins on textural change during ripening of ika- shiokara (salted squid preserves). Nippon Suisan Gakkaishi 59, 1625-29.

Martinsen, C., B. Lauby, A. Nevissi and E. Brannon (1992). The influence of crude oil and dispersant on the sensory characteristics of steelhead (Oncorhychus mykiss) in marine waters. J. Aquat. Food Prot. Technol. 1, 37-51.

McMeekin, T.A., J. Olley, T. Ross, and D.A. Ratkowsky (1993). Predictive Microbiology. Theory and Application. Research Studies Press Ltd., Taunton, England.

Meilgaard, M., G.V. Civille and B.T. Carr (1991). Sensory Evaluation Techniques. 2nd ed. CRC Press, Bocan Raton, FA, USA.

Merritt, J.M. (1965). Superchilling on board trawlers. Bull. Int. Inst. Refrig. Annex 1965 45, 183-190.

Mietz, J.L. and E. Karmas (1977). Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. J. Food Sci. 42, 155-158.

Miller III, A., R.A. Scanlan, J.S. Lee and L.M. Libbey (1973a). Identification of volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi. Appl. Microbiol. 25, 952-955.

Miller III, A., R.A. Scanlan, J.S. Lee and L.M. Libbey (1973b). Identification of volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens and an Achromobacter species. Appl. Microbiol. 26, 18-21.

Moeller Christensen, J. (1968). Havet som naerincskilde. Copenhagen, P. Haase and Son. (In Danish).

Moeller Christensen, J. and B. Nystroem (1977). Fiskeliv i Nordsoeen. Copenhagen, Gyldendal. (In Danish), 116.

Mohr, V. (1971). On the constitution and physical-chemical properties of the connective tissue of mammalian and fish skeletal muscle. Ph.D. Thesis, University of Aberdeen.

Molin, G. (1983). The resistance to carbon dioxide of some food related bacteria. Eur. J. Appl. Microbiol. Biotechnol. 18, 214-217.

Montero, P. and J. Borderias (1989). Distribution and hardness of muscle connective tissue in hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb). Z. Lebensm.-Unters. Forsch. 189, 530-533.

Morita, R.Y. (1975). Psychrophilic bacteria. Bacteriol. Rev. 39, 144-167.

Moustgard, J. (1957) . Laerebog i Husdyrenes Fysiologi og Ernaeringsfysiologi, A/S C. Fr. Mortensen, Copenhagen. (In Danish).

Muramoto, M., Y. Yamamoto, and N. Seki (1989). Comparison of calpain of various fish myosins in relation to their thermal stabilities. Bull. Jap. Soc. Sci. Fish. SS, 917-923.

Murray J. and J.R. Burt (1969). The composition of fish. Torry Advis. Note 38, Torry Research Station, Aberdeen.

Murray, C.K. and T.C. Fletcher (1976). The immunohistochemical location of Iysozyme in plaice
(Pleuronectes platessa L.) tissues. J. Fish Biol. 9, 329-334.

Murray, C.K. and J.M. Shewan (1979). The microbial spoilage of fish with special reference to the role of psychrotrophs. In: Russell, A.D. and R. Fuller (eds.) Cold tolerant microbes in spoilage and the environment, Academic Press, 117-136.

Myers, M. (1981). Planning and Engineering Data 1. Fresh Fish Handling. FAO Fish. Circ. No. 735.

Nair, R.B., P.K. Tharamani and N.L. Lahiry (1971). Studies on the chilled storage of fresh waterfish. I. Changes occurring during iced storage. J. Food Sci. Technol. 11, 118- 122.

Nakayama, T., D.-J. Liu and A. Ooi (1992). Tension change of stressed and unstressed carp muscles in isometric rigor contraction and resolution. Nippon Suisan Gakkaishi, 58, 8.

Nanto, H., H.Sokooshi and T.Kawai (1993). Aluminium-doped ZnO thin film gas sensor capable of detecting freshness of sea foods. Sensors an actuators 13-14.

Nazir, D.J. and N.G. Magar (1963). Biochemical changes in fish muscle during rigor mortis. J. Food Sci. 28, 1 -7.

Nelson, R.W. and H.J. Barnett (1973). Fish preservation in refrigerated sea water modified with carbon dioxide. Proc. Int. Inst. Refrig., 3, 57-64.

N'Goma G. (1993). Ecoulement du poisson vivant et du poisson frais-congelé de la Cuvette Congolaise. FAO Fish Circ. No. 867, FAO, Rome.

Nip, W.K., C.Y. Lan, and J.H. May (1985). Partial characterization of a collagenolytic enzyme fraction from the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii. J. Food Sci. 50, 1187-1188.

Nixon, P.A. (1971). Temperature integration as a means of assessing storage conditions. In: Report on Quality in Fish Products, Seminar No. 3, Fishing Industry Board, Wellington, New Zealand, 34-44.

Novak, A.F., R.M. Rao and D.A. Smith (1977). Fish proteins. In: H.D. Graham (ed.) Food Colloids AVI Publ. Co., Westport, Connecticut, 292-319.

OECD (1990). Multilingual Dictionary of Fish and Fish Products. Fishing News Books, London.

Olley, J. and A.R. Quarmby (1981). Spoilage of fish from Hong Kong at different storage temperatures. 3. Prediction of storage life at higher temperatures, based on storage behaviour at 0°C, and a simple visual technique for comparing taste panel and objective assessments of deterioration. Trop. Sci. 23, 147-153.

Olley, J. and D.A. Ratkowsky (1973). Temperature function integration and its importance in the storage and distribution of flesh foods above the freezing point. Food Technol. Aust. 25, 66-73.

Olley, J. and D.A. Ratkowsky (1973). The role of temperature function integration in monitoring of fish spoilage. Food Technol. NZ. 8, 2.

Olsen, K.B. (1991). Handling and holding of fish on fishing vessels in Denmark. In: H.H. Huss, M. Jacobsen and J. Liston (eds.), Quality assurance in the fish industry'. Proceeding of an International Conference, Copenhagen, Denmark, August 1992. Elsevier Science Publishers B.V., Amsterdam, 185-195.

Olsen, K.B. (1992). Shipboard handling of pelagic fish with special emphasis on fast handling, rapid chilling and working environment. In: J.R. Bun, R. Hardy and K.J. Whittle (eds.) Pelagic fish. The resource and its exploitation. Fishing News Books, Oxford, 55-69.

Olsen, K.B., K. Whittle, N. Strachan, F.A. Veenstra, F. Storbeck, and P. van Leeuwen (1993). Integrated Quality Assurance of Chilled Food Fish at Sea. Technological Laboratory, Technical University, Lyngby, Denmark. 58-60.

O'Mahony, M. (1986). Sensory evaluation of food. Statistical methods and procedures. Marcel Dekker New York.

Owen, D. and M. Nesbitt (1984). A versatile time temperature function integrator. Lab. Practice 33, 70-75.

Parkin, K.L. and W.D. Brown (1983). Modified atmosphere storage of Dungeness Crab (Cancermagister). J. Food Sci. 48, 370-374.

Parkin, K. L. and H. O. Hultin (1986). Partial purification of trimethylamine-N-oxide (TMAO) demethylase from crude fish muscle microsomes by detergents. J. Food Biochem. 100, 87-97.

Parkin, K.L., M.J. Wells, and W.D. Brown (1981). Modified atmosphere storage of rockfish fillets. J. Food Sci. 47, 181-184.

Partmann, W. (1965). Some experiences concerning superchilling of fish. Bull. Int. Inst. Refrig. 45, 191-200.

Pau, L.F. and R. Olafsson (eds.) (1991). Fish Quality Control by Computer Vision. Marcel Dekker Inc. N.Y. Basel.

Pawar, S.S. and N.G. Magar (1965). Biochemical changes in catfish, tilapia and mrigal fish during rigor mortis. J. Food Sci., 30, 121-125.

Peters, J.A., A.F. Benzanson and J.H. Green (1974). Effect of draining method on the quality of fish stored in boxes. Mar. Fish. Rev., 36, 33-35.

Phillips, L.G., S.T. Yang, W. Schulman and J.E. Kinsella (1989). Effect of Iysozyme, clupeine, and sucrose on the foaming properties of whey protein isolate and ß-lactoglobulin. J. Food Sci. 54, 743-747.

Poole, S., S.l. West and J.C. Fry (1987). Effects of basic proteins on the denaturation and heat-gelation of acidic proteins. Food Hydrocolloids 1, 301-316.

Poulter, R.G., B.Samaradivakera, V. Jayaweera, I.S.R. Samaraweera and N. Chinivasagam (1981). Quality changes in three Sri Lankan species stored in ice. Trop. Sci., 23, 155-168.

Poulter, R.G., C.A. Curran, B. Rowlands and J.G. Disney (1982). Comparison of the biochemistry, and bacteriology of tropical and temperate water fish during preservation and processing. Paper presented at the Symposium on Harvest and Post-Harvest Technology of Fish, Cochin, India, Trop. Dev. and Res. Inst., London.

Poulter, N.H. and L. Nicolaides (1985a). Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 1. Altiplano fish. J. Food Technol. 20, 437-449.

Poulter, N.H. and L. Nicolaides (1985b). Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 2. Parana and Amazon Basins fish. J. Food Technol. 20, 451-465.

Proctor, M.R.M., J.A. Ryan and J.V. McLoughlin (1992). The effects of stunning and slaughter methods on changes in skeletal muscle and quality of farmed fish. Proceedings from TNO, The Netherlands, International Conference Upgrading and Utilization of Fishery Products.

Raharjo S., J.N. Sofos, and G.R. Schmidt (1993). Solid phase acid extraction improves thiobarbituric acid method to determine lipid oxidation. J. Food Sci. 58, 921-924, 932.

Randall, D.J. (1970). The circulatory system. In: W.S. Hoar & D.J. Randall (eds.), Fish physiology, 4, London, Academic Press, 133-172.

Ratkowsky, D.A., J. Olley, T.A. McMeekin, and A. Ball (1982). Relation between temperature and growth rate of bacterial cultures. J. Bacteriol 149, 1-5.

Ratkowsky, D.A., R.K. Lowry, T.A. McMeekin, A.N. Stokes and R.E. Chandler (1983). Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol. 154, 1222-1226.

Reddi, P.K., M.M. Constantanides, and H.A. Dymaza (1972). Catheptic activity of fish muscle. J. Food Sci. 37, 643-48.

Reddy, N.R., D.J. Armstrong, E.J. Rhodehamel, and D.A. Kautter (1992). Shelf-life extension and safety concerns about fresh fishery products packed under modified atmosphere. A review. J. Food Saf. 12, 87- 118.

Rehbein, H. (1979). Development of an enzymatic method to differentiate fresh and sea-frozen and thawed fish fillets. Z. Lebensm. Unters.-Forsch. 169, 263-265.

Rehbein, H. (1990). Electrophoretic techniques for species identification of fishery products. Z. Lebesm. Unters.-Forsch. 191, 1-10.

Rehbein, H. (1992). Physical and biochemical metods for the differentiation between fresh and frozen-thawed fish or fish fillets. Ital. J. Food Sci. IV, 75-86.

Rehbein, H., G. Kress and W. Schreiber (1978). An enzymatic method for differentiating thawed and fresh fish fillets. J. Sci. Food Agric. 29, 1076-1082.

Rehbein, H. and J. Oehlenschlager (1982). Zur Zusammensetzung der TVB-N fraktion (fluchtige Basen) in sauren Extrakten und alkalischen Destillaten von Seefischfilet. Arch. für Lebensmittelhyg. 33, 44-48.

Reinitz, G.L. (1983). Relative effect of age, diet, and feeding rate on the body composition of young rainbow trout (Salmo gairdneri). Aquaculture 35, 19-27.

Reinitz, G.L., L.E. Orme and F.N. Hitzel (1979). Variations of body composition and growth among strains of rainbow trout (Salmo gairdneri). Trans. Am. Fish. Soc. 108, 204-207.

Reppond, K.D., F.A. Bullard, and J. Collins (1979). Walleye Pollock, Theraga chalcogramma: Physical, chemical, and sensory changes when held in ice and in carbon dioxide modified refrigerated seawater. Fish. Bull. 77, 481-488.

Reppond, K.D. and J. Collins (1983). Pacific cod (Gadus macrocephalus): Change in sensory and chemical properties when held in ice and in CO2 modified refrigerated seawater. J. Food Sci. 48, 1552-1553.

Reppond, K.D., J. Collins, and D. Markey (1985). Walleye Pollock (Theragra chalcogramma): Changes in quality when held in ice, slush-ice, refrigerated seawater, and CO2-modified refrigerated seawater then stored as blocks of fillets at -18"C. J. Food Sci. 50, 985-989, 996.

Ringoe, E., E. Stenberg and A.R. Stroem (1984). Amino-acid and lactate catabolism in trimethylamine oxide respiration of Alteromonas putrefaciens. Appl. Environ. Microbiol. 47, 1084-1089.

Roach, S.W. (1980). A chilled sea water (CSW) system for fishing and carrier vessels engaged in small pelagic species fisheries of south-west indict. Fl.DP/IMD/75/038. FAO, Rome.

Roach, S.W., H.L.A. Tarr, N. Tomlinson and J.S.M. Harrison (1967). Chilling and freezing salmon and tuna in refrigerated sea water. Bull. 160, Fish Res. Board of Can., Ottawa.

Ronsivalli, L.J. and D.W. Baker (1981). Low temperature preservation of seafood: A review. Mar. Fish. Rev. 43, 1-15.

Ruello, J.H. (1974). Storage of prawns in refrigerated sea water. Aust. Fish., 33, 6-9.

Ruskol, D. and P. Bendsen (1992). Invasion of S. putrefaciens during spoilage of fish. M.Sc. Thesis, Technological Laboratory and the Technical University, Denmark.

Ryder, J.M. (1985). Determination of adenosine triphosphate and its breakdown products in fish muscle by high performance liquid chromatography. J. Agric. Food Chem. 33, 678-680.

Roerbaek, K., B. Jensen and K. Mathiasen (1993). Oxidation and aroma in fish oil. In: G.Lambertsen (ed.) Proceedings of the 1 7th Nordic symposium on lipids, Imatra, Sf. Lipidforum, Bergen, Norway.

Saito, T., K. Arai, and M. Matsuyoshi (1959). A new method for estimating the freshness of fish. Bull. Jap. Soc. Sci. Fish. 24, 749-50.

Sakaguchi, M., K. Kan and A. Kawai (1980). Induced synthesis of membrane-bound c-type cytochromes and trimethylamine oxide reductase in Escherichia coli. In: J.J.Connell, (ed.) Advanced in Fish science and technology. Fishing News Books, Farnham, England, 472-476.

Salfi, V., F. Fucetola and G. Pannunzio (1985). A micromethod for the differentiation of fresh from frozen fish muscle. J. Sci. Food Agric. 36, 811-814.

Sato, K., R. Yoshinaka and M. Sato (1989). Hydroxyproline content in the acid-soluble collagen from muscle of several fishes. Bull. Jap. Soc. Sci. Fish. 55, 1467.

Sato, K., C. Ohashi, K. Ohtsuki, and M. Kawabata (1991). Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J. Agric. Food Chem. 39, 1222-1225.

Schoemaker, R. (1991). Transportation of live and processed seafood. INFOFISH Tech. Handbook 3, Kuala Lumpur. Malaysia.

Scott, J.H. and K.H. Nealson (1994). A biochemical study of the intermediary carbon metabolism of Shewanella putrefaciens. J. Bacteriol. 176, 3408-3411.

Sharpe, A.N., M.N. Woodrow and A.K. Jackson (1970). Adenosinetriphosphate (ATP) levels in foods contaminated with bacteria, J. Appl. Bacteriol., 33, 758-767.

Shaw and Botta (1975). Preservation of inshore male capelin (Mallotus villosus) stored in refrigerated sea water. J. Fish. Res. Board Can. 32, 2047-2053.

Shewan, J.M. (1962). The bacteriology of fresh and spoiling fish and some related chemical changes. In: J. Hawthorn & J. Muil Leitch (eds.), Recent advances in food science, 1, 167-193,

Shewan, J.M. (1974). The biodeterioration of certain proteinaceous foodstuffs at chill temperatures. In: B. Spencer (ed.), Industrial aspects of biochemistry, 475-490, North Holland Publishing Co. for Federation of European Biochemical Societies, Amsterdam.

Shewan, J.M. (1977). The bacteriology of fresh and spoiling fish and the biochemical changes induced by bacterial action. In: Proceedings of the Conference on Handling, Processing and Marketing of Tropical Fish., Tropical Products Institute, London, 51-66.

Shewan, J.M. , R. G. Mackintoch, C.G. Tucher and A.S.C. Erhenberg ( 1953). The development of a numerical scoring system for the sensory assesment of the spoilage of wet fish stored in ice. J.Sci.Food Agric. 6, 183198.

Sieburth, J.M. (1967). Seasonal selection of estuarine bacteria by water temperature. J. exp. mar. Biol. Ecol. 1, 98-121.

Sikorski, Z.E. (1990). Seafood: Resources, Nutritional Composition and Preservation. CRC Press, Inc., Boca Raton, Florida.

Sikorski, Z.E., D.N. Scott and D.H. Buisson (1984). The role of collagen in the quality and processing of fish. Crit. Rev. Food Sci. Nutr. 20, 301-343.

Simopoulos, A.P., R.R. Kifer, R.E. Martin, and S.W. Barlow (1991). Health Effects of w3 polyunsaturated fatty acids in seafoods. Karger, Basel.

Simpson, M.V. and N.F. Haard (1987). Temperature acclimatization of Atlantic cod (Gadus morhua) and its influence on freezing point and biochemical damage of postmortem muscle during storage at 0°C and -3°C. J. Food Biochem. 11, 69.

Smith G., M. Hole, and S.W. Hanson (1990). Assessment of lipid oxidation in Indonesian salted-dried marine cattish (Arius thalassinus). J. Sci. Food Agric 51, 193-205.

Smith, G.L. (1989). An introduction to statistics for sensory analysis experiments. Torry Research Station, Aberdeen.

Spanggaard, B., F. Joergensen, L. Gram and H.H. Huss (1993). Antibiotic resistance against oxytetracycline and oxolinic acid of bacteria isolated from three freshwater fish farms and an unpolluted stream in Denmark. Aquaculture 115, 195-207.

Spencer, R. and C.R. Baines (1964). The effect of temperature on the spoilage of wet white fish. 1. Storage at constant temperatures between -1°C and 25°C. Food Technol. 18, 769-772.

Spinelli, J., B. Koury and R. Milier (1972). Approaches to the utilization of fish for the preparation of protein isolates. Isolation and properties of myofibrillar and sarcoplasmic fish protein. J. Food Sci. 37, 599.

Stammen, K., D. Gerdes and F. Caporaso (1990) Modified atmosphere packaging of seafood. Crit. Rev. Food Sci. Nutr. 29, 301-331

Stansby, M.E. (1962). Proximate composition of fish. In: E. Heen and R. Kreuzer (ed.) Fish in nutrition, Fishing News Books Ltd., London, 55-60.

Stansby, M.E. and A.S. Hall (1967). Chemical composition of commercially important fish of the USA. Fish. Ind. Res., 3, 29-34.

Staruszkiewicz, W. F. Jr. and J. F. Bond (1981). Gas chromatographic determination of cadaverine, putrescine and histamine in foods. J. Assoc. Off. Anal. Chem. 64, 584-591.

Stenberg, E., O.B. Styrvold and A.R. Stroem (1982). Trimethylamine oxide respiration in Proteus sp. strain NTCH 153: electron transfer-dependent phosphorylation and L-serine transport. J. Bacteriol. 149, 22-28.

Stenstroem, I.-M. and G. Molin (1990). Classification of the spoilage flora of fish, with special reference to Shewanella putrefaciens. J. Appl. Bact. 68, 601-618.

Stine C.M., H.A. Harland, S.T. Coulter, and R. Jenness (1954). A modified peroxide test for detection of lipid oxidation in dairy products. J. Dairy Sci. 37, 202-208.

Storey, R.M. (1985). Time temperature function integration, its realisation and application to chilled fish, IIR Conference of Storage Life of Chilled and Frozen Fish and Fish Products, Aberdeen, October 1-3. Sci. Tech. Froid 1985-4, 293-297.

Storroe, 1, N. Dyrset and H. Larsen (1975). Bacterial decomposition of fish stored in bulk. 2. Enumeration and characterization of anaerobic ammonia-producing bacteria. Inst. Technical Biochemistry, NTH, University of Trondheim. (In Norwegian).

Storroe 1, N. Dyrset and H. Larsen (1977). Bacterial decomposition of fish stored in bulk. 3. Physiology of anaerobic ammonia-producing bacteria. Inst. Technical Biochemistry, NTH, University of Trondheim. (In Norwegian).

Stroem, A.R. (1984). Mikrobiologiske og biokemiske forhold ved lagring af fisk. Lecture notes, Tromsoe Univ., Tromsoe.

Stroem, A.R., J.A. Olafsen and H. Larsen (1979). Trimethylarnine oxide: a terminal electron acceptor in anaerobic respiration of bacteria. J. Gen. Microbiol., 112, 315-20.

Stroud, G.D. (1969). Rigor in fish: the effect on quality. Torry Advis. Note 36, Torry Research Station, Aberdeen.

Surendran, P.K., J. Joseph, A.V. Shenoy, P.A. Perigreen, K. M. Iyer and K. Gopakumar (1989). Studies on spoilage of commercially important tropical fishes under iced storage. Fish. Res. 7, 1-9.

Surette, M.E., T.A. Gill and P.J. Leblanc (1988). Biochemical basis of post-mortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage. J. Agric. Food Chem. 36, 19-22.

Surette, M.E. and T.A. Gill, and S. MacLean (1990). Purification and characterization of purine nucleoside phosphoylase from Proteus vulgaris. Appl. Environ. Microbiol. 56, 1435-1439.

Suyama, M., T. Hirano, N. Okada and T. Shibuya (1977). Quality of wild and cultured ayu. 1. Bull. Jap. Soc. Sci. Fish., 43, 535-40.

Suzuki, T. (1981). Fish an Krill Protein: Processing Technology. Applied Science Publ., Ltd., London, 62- 147.

Takama, K., R.M. Love and G.L. Smith (1985). Selectivity in mobilisation of stored fatty acids by maturing cod, Gadus morhua. B. Comp. Biochem. Physiol. 80B, 713-718.

Thurman, H.V. and H.H. Webber (1984). Marine Biology. Charles E. Merrill Publishing C. A. Bell and Howell Co. Columbus, Ohio.

Tokunaga, T. (1970). Trimethylamine oxide and its decomposition in the bloody muscle of fish. 1. TMAO, TMA and DMA contents in ordinary and bloody muscles. Bull. Jap. Soc. Sci. Fish., 36, 502-509.

Toyohara, H., Y. Makinodan, K. Tanaka, and S. Ikeda (1985). Purification and properties of carp muscle calpain 11 (high Ca+2-requiring form of calpain). Comp. Biochem. Physiol. 81B, 573-578.

Toyohara, H., M. Kinoshita, M. Ando, M. Yamashita, S. Konogaya, and M. Sakaguchi (1993a). Elevated activity of cathepsin L-like protease in the jellied meat of Japanese flounder. Bull. Jap. Soc. Sci. Fish. 59, 1909- 1914.

Toyohara, H., M. Kinoshita, 1. Kimura, M. Satake, and M. Sakaguchi, M. (1993b). Cathepsin L-like protease in Pacific hake muscle infected by myxosporidian parasites. Bull. Jap. Soc. Sci. Fish. 59, 1101.

Tozawa, H., K. Enokahara, and K. Amano (1971). Proposed modification of Dyer's method for trimethylamine determination in cod fish. In: Fish inspection and quality control. Fishing News (Books) Ltd., London, 187190.

Trucco, R.E., H.M. Lupin, D.H. Gianini, M. Grupkin, R.L. Beori, and C.A. Barassi (1982). Study on the evolution of rigor mortis in batches of fish. Lebensm.-Wiss. & Technol. 15, 77-79.

Uchiyama, H. and S. Ehira (1974). Relation between freshness and acid-soluble nucleotides in aseptic cod and yellowtail muscles during ice storage. Bull. Tokai Reg. Fish. Lab. 78, 23-31.

Uchiyama, H. and N. Kato (1974). Partial freezing as a means of preserving fish freshness. 1. Changes in amino acid, TMA-N, ATP and its related compounds, and nucleic acid during storage. Bull. Jap. Soc. Sci. Fish 40, 1145.

Uchiyama, H., S. Ehira, and T. Uchiyama (1978). Partial freezing as a means of keeping freshness of cultured carp. As a method replacing live fish transportation. Bull. Tokai. Reg. Fish. Res. Lab. 94, 105-118.

Uchiyama, H., S. Ehira, T. Uchiyama, and H. Masuzawa (1978). Partial freezing as a means of keeping freshenss of cultured rainbow trout. Bull. Tokai. Reg. Fish. Res. Lab. 95, 1-14.

Valdimarsson, G., A. Matthiasson and G. Stefansson (1984) The effect of onboard bleeding and gutting on the quality of fresh, quick frozen and salted products. In: A. Moller (Ed.) Fifty years of fisheries research in Iceland Icelandic Fisheries Laboratory, Reykjavik, Iceland. 61-72

van Spreekens, K.J.A. (1974). The suitability of a modification of Long and Harorner's medium for the enumeration of more fastidious bacteria from fresh fishery products. Antonie Leeuwenhoek. 25, 213-219.

van Spreekens, K.J.A. (1977). Characterization of some fish and shrimp spoiling bacteria. Antonie Leeuwenhoek 43, 283-303.

Vidal-Carou, M., M. Venicana-Nogues, and A. Marine-Font (1990). Spectrofluorometric determination of histamine in fish and meat products. J. Assoc. off. Anal. Chem. 73, 565-567.

Villadsen, A., H.Q.N. Gunaratne, and W.A.D. Jinadasa (1979). Ice losses and ice saving methods in fisheries in the tropics. In: Proc. Int. Inst. Refrig. 4, 439-444.

Vyncke, W. (1970). Determination of the ammonia content of fish as an objective quality assessment method. Medelingen van de Faculteit Landbouwwetenschappen, Rijkauniversteit Gent. 35, 1033-1046.

Vyncke W. (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette Seifen Anstrichm. 77, 239-240.

Waagboe, R., K. Sandnes, A. Sandvin and Oe. Lie (1991). Feeding three levels of n-3 polyunsaturated fatty acids at two levels of vitamin E to Atlantic salmon (Salmo salar). Growth and chemical composition. Fiskeridir. Skr., Ser. Ernaering IV, 51-63.

Wang, J.-H., W.-C. Ma, J.-C. Su, C.-S. Chen, and S.-T. Jiang (1993). Comparison of the properties of m-calpain from tilapia and grass shrimp muscles. J. Agric. Food Chem. 41, 1379-1384.

Watanabe, K.O. (1971). Physical characteristics and chemical composition of fresh bream, mud sucker, tiger fish and barb from Lake Kariba. Fish. Res. Bull., 5, 153-173.

Watanabe, T. (1982). Lipid nutrition in fish. Comp. Biochem. Physiol. 73B, 3-15

Watanabe, T., T. Takeuchi and C. Ogino (1979). Study on the sparing effect of lipids on dietary protein in rainbow trout (Salmo gairdneri). In: Finfish Nutrition and Fishfeed Technology, World Symp. 1, 113-125.

Watanabe, T., T. Takeuchi, S. Satoh, T. Ida and M. Yaguchi (1987). Development of low protein-high energy diets for practical carp culture with special reference to reduction of total nitrogen excretion. Bull. Jap. Soc. Sci. Fish 53, 1413-1423.

Watts, J.C.D. (1957). The chemical composition of West African fish. 2. The West African shad (Ethmalosa dorsalis) from the Sierra Leone river estuary. Bull. Inst. Fondam. Afr. Noire (A Sci. Nat.), 19, 539-547.

Westerdahl, A., J. Christer Olsson, S. Kjelleberg and P.L. Conway (1991). Isolation and characterization of turbot (Scophtalmus maximus)-associated bacteria with inhibitory effect against Vibrio anguillarum. Appl. Environ. Microbiol. 57, 2223-2228.

Wilson, R.P. and J.E. Halver (1986). Protein and amino acid requirements of fishes. Ann. Rev. Nutr. 6, 225244.

Wong, K. and T.A. Gill (1987). Enzymatic determination of trimethylamine and its relationship to fish quality. J. Food Sci. 52, 1-3.

Wong, K., F. Bartlett, and T.A. Gill (1988). A diagnostic test strip for the semiquantitative determination of trimethylamine in fish. J. Food Sci. 53, 1653-1655.

Wood, C.D. and R.C. Cole (1989). Small insulated fish containers. FAO Fish. Circ. No. 824. FAO, Rome.

Woyewoda, A.D., S.J. Shaw, P.J. Ke, and B.G. Burns (1986). Recommended laboratory methods for assessment of fish quality. Can. Tech. Rep. Fish. Aquat. Sci. No. 1448, Fisheries and Oceans, Canada.

Yamashita, M. and S. Konagaya (1990). Participation of cathepsin L into extensive softening of the muscle of chum salmon caught during spawning migration. Nippon-Suisan Gakkaishi 56, 1271-77.

Yamashita, M. and S. Konagaya (1992). An enzyme-inhibitor complex of cathepsin L in the white muscle of chum salmon (Onchorynchus keta) in spawning migration. Comp. Biochem. Physiol. 103B, 1005-1010.

Yoshinaka, R., K. Sato, H. Anbe, M. Sato and Y. Shimizu (1988). Distribution of collagen in body muscle of fishes with different swimming modes. Comp. Biochem. Physiol. 89B, 147-151.


Contents - Previous