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Quality Indicators of Northern Shrimp (Pandalus borealis)

Quality Indicators of Northern Shrimp (Pandalus borealis)

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Qingzhu<strong>of</strong> fish in research and industry. Proceedings <strong>of</strong> the Final Meeting <strong>of</strong> the ConcertedAction “Evaluation <strong>of</strong> fish freshness” AIR3CT94 2283. Nantes Conference, France. 12-14 November 1997. International Institute <strong>of</strong> Refrigeration.Malle, P. and Poumeyrol, M . 1989. A New Chemical criterion for the <strong>Quality</strong> Control <strong>of</strong>Fish: Trimetylamine/Total Volatile Basic Nitrogen (%). Journal <strong>of</strong> Food Protection52(6):419-423.Martínez, I., Jacobsen Friis, T., y Careche, M. 2001. Post mortem muscle proteindegradation during ice-storage <strong>of</strong> Arctic (<strong>Pandalus</strong> <strong>borealis</strong>) and troICE/+al (Penaeusjaponicus and Penaeus monodon) shrimps: a comparative electrophoretic andimmunological study. J. Sci. Food Agri. 81:1199-1208.Martinsdottir, E. 1997. Sensory evaluation in research <strong>of</strong> fish freshness. In G. Olafsdottir,J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdottir, and K. Heia eds.,Methods to determine the freshness <strong>of</strong> fish in research and industry. Proceedings <strong>of</strong> theFinal Meeting <strong>of</strong> the Concerted Action “Evaluation <strong>of</strong> fish freshness” AIR3CT94 2283.Nantes Conference, France. 12-14 November 1997. International Institute <strong>of</strong>Refrigeration.Malcoim, C Bourne CM 2002. Food Texture and Viscosity: Concept and Measurement.Academic Press (2 nd edition), An Elsevier Imprint, London, UK.Mosffer, M., AL-Dagal, and Wael A.A. 1999. Extension <strong>of</strong> shelf life <strong>of</strong> whole and peeledshrimp with organic acid salts and bifidobacteria. Journal <strong>of</strong> Food Protction. 62(1):51-56.Murray, C.K. and J.M. Shewan, 1979. The microbial spoilage <strong>of</strong> fish with specialreference to the role <strong>of</strong> psychrotrophs. In: Russell, A.D. and R. Fuller eds. Cold tolerantmicrobes in spoilage and the environment. Academic Press.Nielsen, J. 1997. Sensory analysis <strong>of</strong> fish. In: Methods to determine the freshness <strong>of</strong> fishin research and industry. Proceedings <strong>of</strong> the final meeting <strong>of</strong> the concerted action‘Evaluation <strong>of</strong> fish freshness’ AIR3CT94 2283. Nantes, 12–14 November 1997. Paris,France: International Institute <strong>of</strong> Refrigeration.Norman, F.H. and Benjamin, K.S. 2000. Seafood Enzymes Utilization and Influence onPostharvest Seafood <strong>Quality</strong>. Marcel Dekker, Inc., New York.Olafsdottir,G. and Jonsdottir, R. 2003. Detection <strong>of</strong> volatile compounds by an electronicnose to monitor freshness <strong>of</strong> haddock stored in ice. First joint trains-Atlantic fisheriestechnology conference (FAFT) 33 rd WEFTA meeting and 48 th Atlantic fisheriestechnology conference. 11-14 June 2003, Reykjavik-Iceland.Olafsdottir,G., Xiuchen L., Lauzon, H. and Jonsdottir, R. 2002. Precision and application<strong>of</strong> electronic nose for freshness monitoring <strong>of</strong> whole redfish stored in ice and modifiedatmosphere bulk storage. Journal <strong>of</strong> Aquatic Food Prodct Technology 11(3/4):229-249.Olafsdottir,G., Martinsdottir, E., and Jonsson,E.H. 1997a. Rapid gas sensor measurementto determine spoilage <strong>of</strong> capelin (Mallotus villosus). J. Agric. Food Chem. 45(7):2654-2659.Olafsdottir,G., Hognadottir, A., and Martinsdottir,E. 1997b. Application <strong>of</strong> gas sensors toevaluate freshness and spoilage <strong>of</strong> various seafoods. In: Methods to Determine theFreshness <strong>of</strong> Fish in Research and Industry; IIR/IIF. Paris, France.Olafsdottir,G., Hognadottir, A., Martinsdottir, E., and Jonsdottir, H. 2000. Application <strong>of</strong>an electronic nose to predict total volatile bases in capelin (Mallotus villosus) forfishmeal production. J. Agric. Food Chem. 48(6):2353-2359.UNU-Fisheries Training Programme 43

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