Structure and composition of fish muscle

Food Reviews International

Volumn 12, Issue 2, 1996, Pages 175-197

  Venugopal, V ^a,b   Shahidi, F ^b  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; INVERTEBRATA;

EID: 0030549563     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1080/87559129609541074     Document Type: Article

References (94)

1. I. M. Mackie, in "Developments in Food Proteins - 2" (B. J. F. Hudson, ed.), Elsevier, London, 1986.
2. J. S. Nelson, "Fishes of the World," Wiley and Sons, New York, 1976.
3. J. R. Burt, R. Hardy, and K. J. Whittle, "Pelagic Fish: The Resource and Its Exploitation," Fishing News Books, Oxford, 1992.
4. G. J. Flick, Jr., and R. E. Martin, "Advances in Seafood Biochemistry, Composition and Quality," Technomic Publishing Co., Lancaster, 1992.
5. G. M. Piggot and B. W. Tucker, in "Seafood: Effect of Technology on Nutrition," Marcel Dekker, New York, 1990.
6. Z. E. Sikorski, in "Seafood Proteins" (Z. E. Sikorski, B. S. Pan, and F. Shahidi, eds.), Chapman and Hall, New York, 1994.
7. C. E. Bodwell and B. A. Anderson, in "Muscle as Food" (P. J. Bechtel, ed.), Academic Press, New York, 1986.
8. T. Gordon, in "Seafood Quality Determination" (D. E. Kramer and J. Liston, eds.), Elsevier, Amsterdam, 1986.
9. V. P. Bykov, "Marine Fishes: Chemical Composition and Processing Properties," Amerind Publishing, New Delhi, 1983.
10. K. L. Simpson, in "Chemistry and Biochemistry of Marine Food Products" (R. E. Martin, G. J. Flick, Jr., C. E. Hebard, and D. R. Ward, eds.), AVI Publishing, Westport, CT, 1982.
11. J. L. C. Wright, in "Seafood Science and Technology" (E. G. Bligh, ed.), Blackwell Scientific Publications, London, 1992.
12. R. M. Love, in "Fish Processing Technology" (G. M. Hall, ed.), Blackie Academic and Professional, Glasgow, 1992.
13. R. M. Love, "The Chemical Biology of Fishes," Vol. 2, 1980.
14. V. D. Sidwell, "Chemical and Nutritional Composition of Finfishes, Whales, Crustaceans, Mollusks and Their Products," NOAA Technical Memorandum NMFS/SEC-II, U.S. Department of Commerce, Washington, DC, 1981.
15. A. L. Loomis and V. D. Sidwell, in "CRC Handbook of Nutritional Supplements," Vol. 1, "Human Use" (M. Rechcigl, Jr., ed.), CRC Series in Nutrition and Food, CRC Press, Boca Raton, FL, 1983.
16. G. Borgstrom, in "Fish as Food," Vol. 2 (G. Borgstrom, ed.), Academic Press, New York, 1962.
17. S. N. Jhaveri and S. M. Constantinides, J. Food Sci., 47, 188 (1981).
18. F. Shahidi, in "Seafood Proteins" (Z. E. Sikorski, B. S. Pan, and F. Shahidi, eds.), Chapman and Hall, New York, 1994.
19. R. E. Martin and G. J. Flick, "The Seafood Industry," Van Nostrand Reinhold, New York, 1990.
20. M. E. Stansby, in "Chemistry and Biochemistry of Marine Food Products" (R. E. Martin, G. J. Flick, Jr., C. E. Hebard, and D. R. Ward, eds.) AVI Publishing, Westport, CT, 1982.
21. H. O. Hultin, in "Seafood: Chemistry, Processing Technology and Quality" F. Shahidi and R. J. Botta, eds.), Blackie Academic and Professional, Glasgow, 1994.
22. R. G. Ackman, in "Advances in Fish Science and Technology" (J. J. Connell, ed.), Fishing New Books Ltd., Surrey, England, 1980.
23. L. E. Lampila, J. Muscle Foods, 1, 247 (1990).
24. T. Skaara and J. M. Regenstein, J. Muscle Foods, 1, 269 (1990).
25. T. Suzuki, "Fish and Krill Protein: Processing Technology," Applied Science Publishers, London, 1981.
26. P. Howgate, in "Food Microscopy" (G. J. Vaughan, ed.), Academic Press, New York, 1979.
27. R. L. J. Shewfelt, Food Biochem., 5, 79 (1981).
28. Z. E. Sikorski, A. Kolakowska, and B. S. Pan, in "Seafood: Resources, Nutritional Composition and Preservation" (Z. E. Sikorski, ed.), CRC Press, Boca Raton, FL, 1990.
29. Z. E. Sikorski, A. Kolakowska, and J. R. Burt, in "Seafood: Resources, Nutritional Composition and Preservation" (Z. E. Sikorski, ed.), CRC Press, Boca Raton, FL, 1990.
30. Q. Bone, in "Fish Physiology," Vol. 7 (W. S. Hoar and D. J. Randell, eds.), Academic Press, New York, 1978.
31. H. L. Atwood, in "The Structure and Function of Muscle," Vol. 1, 2nd ed. (G. H. Bourne, ed.), Academic Press, New York, 1972.
32. J. H. Moy and W. K. Nip, J. Food Sci., 53, 319 (1988).
33. G. Kent, Fish Policy, 12, 161 (1987).
34. W. Dyer and J. R. Dingle, in "Fish as Food," Vol. 1 (G. Brogstrom, ed.), Academic Press, New York, 1961.
35. J. J. Matsumoto, H. Hosoda, and T. Tsuchiya, Bull. Japn. Soc. Sci. Fish, 46, 1131 (1980).
36. A. J. Bailey, in "Food Proteins" (P. F. Fox and J. J. Condon, eds.), Applied Science Publishers, London, 1982.
37. H. Buttkus, Can. J. Biochem., 49, 97 (1971).
38. W. Lehman and A. G. Szent-Gyorgi, J. Gen. Physiol., 66, 1 (1975).
39. J. J. Connel, Biochem. J., 80, 503 (1961).
40. J. J. Connell, in "Proteins as Human Food" (R. A. Lawrie, ed.), AVI Publishing, Westport, CT, 1970.
41. A. Asghar, K. Samejima, and T. Yasui, CRC Crit. Rev. Food Sci. Nutr., 22, 27 (1985).
42. S. S. Kantha, S. Watabe, and K. Hashimoto, J. Food Biochem., 14, 61 (1990).
43. N. F. Haard, B. K. Simpson, and B. S. Pan, in "Seafood Proteins" (Z. E. Sikorski, B. S. Pan, and F. Shahidi, eds.), Chapman and Hall, New York, 1994.
44. B. M. Slabyj and H. O. Hultin, J. Food Sci., 47, 1395 (1982).
45. B. K. Simpson and N. F. Haard, in "Food Biotechnology" (D. Knorr, ed.), Marcel Dekker, New York, 1987.
46. B. K. Howell, A. D. Mathews, and A. P. Donnelly, Int. J. Food Sci. Technol., 26, 283 (1991).
47. D. Ladikos and B. L. Wedzicha, Food Chem., 29, 143 (1988).
48. M. Yamagata, M. Horimoto, and C. Nagaoka, J. Food Sci., 36, 55 (1971).
49. C. J. Chow, Food Chem., 39, 22 (1991).
50. I. M. Mackie and A. H. Ritchie, in "Proceeding of the International Congress of Food Science and Technology," Vol. 1, 1974.
51. M. Suyama and H. Kobayashi, Bull. Japn. Soc. Sci. Fish., 46, 1261 (1980).
52. M. Sakaguchi and M. Murata, Bull. Japn. Soc. Sci. Fish, 55, 2037 (1989).
53. C. E. Hebard, G. J. Flick, Jr., and R. E. Martin, in "Chemistry and Biochemistry of Marine Food Products" (R. E. Martin, G. J. Flick, Jr., C. E. Hebard, and D. R. Ward, eds.), AVI Publishing, Westport, CT, 1982.
54. J. M. Shewan, in "Fish as Food," Vol. 1, Academic Press, New York, 1961.
55. Y. Komata, Food Rev. Int., 6, 457 (1990).
56. N. R. Jones, in "Food Chemistry and Physiology of Flavors" (H. W. Shultz, F. A. Day, and L. M. Libbey, eds.), AVI Publishing, Westport, CT, 1967.
57. R. G. Ackman, in "Seafoods: Chemistry, Processing Technology and Quality" (F. Shahidi and J. R. Botta, eds.), Blackie Academic and Professional, Glasgow, 1994.
58. J. B. German, J. Muscle Foods, 1, 339 (1990).
59. R. G. Ackman and C. A. Eaton, Can. Inst. Food Sci. Technol. J., 4, 169 (1971).
60. V. S. Rao, S. U. Kanulkar, and H. R. Adhikari, Abstract in "21st Annual Meeting of the Nutritional Society of India," Heyderabad, India, 1988.
61. J. E. Kinsella, J. L. Shimp, and J. Mai, New York Food and Life Sci. Bull., 69, 1 (1978).
62. J. Exler, J. E. Kinsella, and B. K. Watt, J. Am. Oil Chem. Soc., 52, 154 (1975).
63. K. Gopakumar and M. R. Nair, J. Sci. Food Agric., 23, 493 (1972).
64. D. O. Irwing and K. Watson, Comp. Biochem. Physiol., 54B, 81 (1976).
65. Y. El-Shattory, Die Nahrung, 23, 179 (1979).
66. M. Iwasaki and R. Harada, Bull. Japn. Soc. Sci. Fish., 50, 1623 (1984).
67. R. Pozo, R. Perez-Villarreal, and E. Saitka, in "Pelagic Fish: The Resource and Its Exploitation" (J. R. Burt, R. Hardy, and K. J. Whittle), Fishing News Books, Oxford, 1992.
68. S. Teshima, A. Kanazawa, and R. Shimamoto, Bull. Japn. Soc. Sci. Fish., 54, 293 (1988).
69. V. D. Sidwell, A. L. Loomis, K. J. Loomis, P. R. Foncannon, and D. H. Buzzell, Marine Fish Rev., 40(9), 1 (1978).
70. D. T. Gordon, G. L. Roberts, and D. J. Heintz, J. Agric. Food Chem., 27, 483 (1979).
71. V. D. Sidwell, D. H. Buzzell, P. R. Foncannon, and A. L. Smith, Marine Fish Rev., 39(1), 1 (1977).
72. J. M. Regenstein and C. E. Regenstein, "Introduction to Fish Technology," Van Nostrand Reinhold, New York, 1992.
73. D. B. Josephson and R. C. Lindsay, in "Biogeneration of Aromas" (T. H. Parliment and R. Croteau, ed.), ACS Symposium Series 317, American Chemical Society, Washington, DC, 1986.
74. R. C. Lindsay, in "Seafoods: Chemistry, Processing Technology and Quality" (F. Shahidi and R. Botta, eds.), Blackie Academic and Professional, Glasgow, 1994.
75. J. L. Boyle, R. C. Lindsay, and D. A. Stuiber, J. Food Sci., 57, 918 (1992).
76. S. Konosu and K. Yamaguchi, in "Chemistry and Biochemistry of Marine Food Products" (R. E. Martin, G. J. Flick, Jr., C. E. Hebard, and D. R. Ward, eds.), AVI Publishing, Westport, CT, 1982.
77. B. S. Pan and J.-M. Kuo, in "Seafoods: Chemistry, Processing Technology and Quality," Blackie Academic and Professional, Glasgow, 1994.
78. FAO, "Amino Acids Content of Foods and Biological Data on Proteins," Food and Agricultural Organization, Rome, 1968.
79. J. Mai, J. K. Shetty, T. Kan, and J. E. Kinsella, J. Agric. Food Chem., 28, 884 (1980).
80. S.-Y. Shiau, in "Seafood Proteins" (Z. E. Sikorski, B. S. Pan, and F. Shahidi, eds.), Chapman and Hall, New York, 1994.
81. S. S. Leu, S. N. Jhaveri, P. A. Korakolsidis, and S. M. Constandinides, J. Food Sci., 46, 1635 (1981).
82. G. R. Poulter and R. A. Lawrie, J. Sci. Food Agric., 28, 701 (1977).
83. V. Venugopal and P. M. Nair, Fishery Technol. (India), 29, 114 (1992).
84. W. W. Meinke, G. Finne, R. Nickelson, and R. Marin, J. Agric. Food Chem., 30, 477 (1982).
85. V. Venugopal and F. Shahidi, J. Food Sci., 59, 265 (1994).
86. V. Venugopal and F. Shahidi, CRC Crit. Rev. Food Sci. Nutr., 35, 453 (1995).
87. M. Kent, in "Properties of Water in Foods in Relation to Quality and Stability" (D. Simatos and J. L. Multon, eds.), Maritinus Nijhoff Publishers, Dordrecht, The Netherlands, 1985.
88. C. A. Drevon, in "Proceedings of an International Conference on Fish Lipids and Their Influence on Human Health," Svanoy Foundation, Norway, 1989.
89. J. Dyerberg and H. O. Bang, Lancet, 2, 433 (1979).
90. J. E. Kinsella, Food Technol., 42(5), 146 (1988).
91. K. J. Whittle and C. D. Wood in "Pelagic Fish: The Resource and Its Exploitation" (J. R. Burt, R. Hardy, and K. J. Whittle, eds.), Fishing News Books, Oxford, 1992.
92. E. Turley and J. J. Strain, Int. J. Food Sci. Nutr., 44, 145 (1993).
93. F. Shahidi and A. C. Onodenalore, Food Chem., 53, 51 (1995).
94. F. Shahidi and V. Venugopal, J. Agric. Food Chem., 42, 1440 (1994).