Al Bulushi, I.M., Poole, S.E., Barlow, R., Deeth, H.C. and Dykes, G.A. 2010. Speciation of Gram-positive bacteria in fresh and ambient-stored sub-tropical marine fish. International Journal of Food Microbiology. 138, 32- 38.
An, H., Weerasinghe, V., Seymour, T.A. and Morrissey, M.T. 1994. Cathepsin degradation of Pacific whiting surimi protease. Journal of Food Science. 59, 1013-1017.
Arashisar, S., Hisar, O., Kaya, M. and Yanik, T. 2004. Effect of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology. 97, 209-214. [OpenAIRE]
Arritt, F.M., Eifert, J.D., Jahncke, M.L. Pierson, M.D. and Williams, R.S. 2007. Effect of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder (Paralichthys dentatus) Journal of Food Protection. 70, 1159-1164. [OpenAIRE]
Aryee, A.N.A., Simpson, B.K. and Villalonga, R. 2007. Lipase fraction from the viscera of grey mullet (Mugil cephalus) isolation, partial purification and some biochemical characteristics. Enzyme and Microbial Technology. 40, 394-402.
Asensio, M.A., Ordonez, J.A. and Sanz, B. 1988. Effect of carbon dioxide and oxygen enriched atmospheres on the shelf- life of refrigerated pork packed in plastic bags. Journal of Food Protection. 51, 356-360. [OpenAIRE]
Asghar, A. and Henrickson, R. L. 1982. Chemical biochemical, functional and nutritional characteristics of collagen in food systems. In Advances in Food Research. E.M. Mark and G.F.Stewart, editors. Chichester Co, Academic Press, London. pp 237-273
Ashie, I.N.A., Smith, J.P. and Simpson, B.K. 1996. Spoilage and shelf life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition. 36, 87-121.
Banks, H., Nickelson, R. and Finne, G. 1980. Shelf life studies on carbon dioxide packaged finfish from the Gulf of Mexico. Journal of Food Science. 45, 157-162.
Benjakul, S., Seymour, T.A., Morrissey, M.T. and An, H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. Journal of Food Science. 62, 729-733.
Benjakul, S., Visessanguan, W., Thongkaew, C. and Tanaka, M. 2003. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International. 36, 787-795. [OpenAIRE]
Bremner, H.A. 1992. Fish flesh structure and the role of collagen-its post-mortem aspects and implications for fish processing. In Quality Assurance in the Fish Industry. H.H. Huss, editor. Elsevier Science Publisher B.V., Australia. pp 39-62.
Brockerhoff, H. and Jensen, R.G. 1974. Lipolytic Enzymes. Academic Press, New York.
Buttkus, H. 1970. Accelerated denaturation of myosin in frozen solution. Journal of Food Science. 35, 558-562.
Cann, D.C., Houston, N.C., Taylor, L.Y., Smith, G.L., Thomson, A.B. and Craig, A. 1984. Studies of Salmonids Packed and Stored under Modified Atmosphere. Aberdeen, Torry Research Station.