References
- APHA. 1970. Recommended procedures for the examination of seawater and shellfish, 4th ed., American Public Health Association, Washington, D.C., U.S.A., 1-47.
- Cao R, Xue CH, Liu Q and Xue Y. 2009. Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures. Czech J Food Sci 27, 102-108.
- Chen H, Wang M, Chen S, Chen T and Huang N. 2014. Effects of ozonated water treatment on the microbial population, quality, and shelf life of shucked oysters (Crassostrea plicatula). J Aquatic food product technology 23, 175-185. http://dx.doi.org/10.1080/10498850.2012.707761.
- Cicik B and Engin K. 2005. The Effects of Cadmium on Levels of Glucose in Serum and glycogen Reserves in the Liver and Muscle Tissues of Cyprinus carpio. Turk J Vet Anim Sci 29, 113-117.
- Cliver DO. 1997. Virus transmission via foods. Food Technol 51, 71-78.
- Dridi S. Romdhne MS and Elcafsi M. 2007. Seasonal variation in weight and biochemical composition of the Pacific oyster, Crassostrea gigas in relation to the gametogenic cycle and environmental conditions of the Bizert lagoon, Tunisia. Aquaculture 263, 238-248. http://dx.doi.org/10.1016/j.aquaculture.2006.10.028.
- Feldhusen F. 2000. The role of seafood in bacterial foodborne disease. Microbes Infect 2, 1651-1660. https://doi.org/10.1016/S1286-4579(00)01321-6
- Grimes DJ. 1991. Ecology of estuarine bacteria capable of causing human disease: A review. Estuaries 14, 345-360. https://doi.org/10.2307/1352260
- He H, Adams RM, Farkas DF and Morrissey MT. 2002. Use of high-pressure processing for oyster shucking and shelf-life extension. J Food Sci 67, 640-645. https://doi.org/10.1111/j.1365-2621.2002.tb10652.x
- Hosoi M, Kubota S, Toyohara M, Toyohara H and Hayashi I. 2003. Effect of salinity change on free amino acid content in Pacific oyster. Fish Sci 69, 395-400. https://doi.org/10.1046/j.1444-2906.2003.00634.x
- Hunter AC and Linden BA. 1923. An investigation of oyster spoilage. Am Food J 18, 538-540.
- Hur SH, Lee HJ and Hong JH. 2002. Characterization of materials for report processing in oyster porridge. J Korean Food Sci Soc Nutr 31, 770-774. https://doi.org/10.3746/jkfn.2002.31.5.770
- Kang JH and Kim TY. 2013. A study on current fisheries distribution laws and their improvement measures. Korea Maritime Institute (KMI), Seoul, Korea, 64-68.
- Kim JS, Yeum JH and Nam JN. 1981. Decomposition of glycogen and protein in picked oyster during fermentation with salt. J Korean Fish Soc 14, 66-71.
- Kim YM, P HD and Lee DS. 2002. Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocincoated plastic packaging film. J Sci Food Agr 82, 998-1002. https://doi.org/10.1002/jsfa.1125
- Krishnamoorthy RV, Lakshmi GJ, Biesiot P and Venkataramiah A. 1979. Variations in glycogen, total fat, and caloric energies of the American oyster Crassostrea virginica (Gmelin) from natural reefs in the Mississippi Sound. Proc Indian Acad Sci 88, 397-409. https://doi.org/10.1007/BF03179120
- Park WJ, Jwa MK, Hyun SH, Lim SB and Song DJ. 2006. Microbial and quality changes during storage of raw oyster treated with high hydrostatic pressure. J Korean Soc Food Sci Nutr 35, 1449-1455. https://doi.org/10.3746/jkfn.2006.35.10.1449
- Potasman I, Paz A and Odeh M. 2002 infectious outbreaks associated with bivalve shellfish consumption: A worldwide perspective. Clin Infect Dis 35, 921-928. https://doi.org/10.1086/342330
- Pottinger SR. 1948. Some data on pH and the freshness of shucked eastern oysters Comm. Fish Rev 10, 1-3.
- Robinson HW and Hodgen CG. 1940. The Biuret reaction in the determination of serum protein. I. A study of the condition necessary for the production of the stablele color which bears a quantitative relationship to the protein concentration. J Biol Chem 135,707-725.
- Sakaguchi M and Murat M. 1989. Seasonal variations of free amino acid on oyster whole body and adductor muscle. Nippon suisan Gakkaishi 55, 2037-2041. https://doi.org/10.2331/suisan.55.2037
- Steel RGD and Torrie JH. 1980. Principle and procedure of statistics; a biometrical approach (2nd ed.). MacGraw-Hill Book Company, New York, U.S.A.
- Willis SA, Havens WK and Ingle RM. 1976. Quality improvement of oysters, Crassostrea virginica (Gmelin), using artificial food. Fl Mar Res Publ 20, 1-16.
Cited by
- Effect of Heat Treatment on Biochemical Characteristics of Pacific Oyster Crassostrea gigas vol.48, pp.6, 2015, https://doi.org/10.5657/KFAS.2015.0876
- The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas vol.48, pp.2, 2015, https://doi.org/10.5657/KFAS.2015.0244
- Seasonal Variation in the Proximate Composition, pH and Glycogen Content of Oysters Crassostrea gigas Collected in Geoje and Jaran Bay in Korea vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0713