Alternative forms of processing and trading molluscs to final consumers
DOI:
https://doi.org/10.52945/rac.v33i3.495Keywords:
oysters, mussels, mussels; sea food, shelf life.Abstract
The different forms of shellfish final products produced by Santa Catarina (SC) industries are very limited: oysters are usually sold alive with shells, cooled and maintained in styrofoam packs with ice; mussels are sold cooked without their
shells, chilled or frozen packed in plastic bags. The objective of this article is to point out reasons that justify the search for alternative techniques of shellfish processing and final presentation as well as to present technological solutions for the
processing of mollusks adopted in other countries. The techniques covered are: modified atmosphere, fast individual freezing, pasteurizing at moderate temperatures, high hydrostatic pressure, sous-vide cooking, marination, among others.
References
ANDREWS, L.S.; PARK, D.L.; CHEN, Y.-P. Low temperature pasteurization to reduce the risk of vibrio infections from raw shell-stock oysters. Food Additives & Contaminants, 17.9, p.787-791, 2000.
BERNÁRDEZ, M.; PASTORIZA, L. Quality of live packaged mussels during storage as a function of size and oxygen concentration. Food Control, v. 22, n. 2, p. 257-265, 2011.
BONGIORNO, T.; TULLI, F.; COMI, G.; SENSIDONI, A.; ANDYANTO, D.; IACUMIN, L. Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C). LWT, v.91, p.117-124, 2018.
EPAGRI/CEPA. Síntese Anual da Agricultura de Santa Catarina. Florianópolis, v.1, 2018, 204p.
GOMES, C.H.A.M. Ciclo reprodutivo da ostra Crassostrea brasiliana (Lamarck, 1819) em cultivo e maturação em laboratório. 2009. 57f. Dissertação (Mestrado em Aquicultura) – Universidade Federal de Santa Catarina, Florianópolis, SC, 2009.
MURCHIE L.W.; CRUZ-ROMERO, M.; KERRY, J.P.; LINTON, M.; PATTERSON, M.F.; SMIDDY, M.; KELLY, A.L. High pressure processing of shellfish: A review of microbiological and other quality aspects, Innovative Food Science & Emerging Technologies, v.6, n.3, p.257-270. 2005.
RUPP, G.S.; ZANETTE, G.B.; BERTCH, M. Oyster culture (Crassostrea gigas) in Santa Catarina (Brazil): growth, survival and environmental influences - i. Winter/spring/summer. In: World Aquaculture 2011, 2011, Natal, RN. Abstracts World Aquaculture 2011, p. 976-976. 2011.
TRIBUZI, G.; SCHMIDT, F.C.; LAURINDO, J.B. Operational diagrams for salting-marination processes and quality of cooked mussels. LWT - Food Science and Technology, v.59, p.746-753, 2014.
SANTOS, A.A. Potencial de cultivo da macroalga Kappaphycus alvarezii no litoral de Santa Catarina. 2014. 151f. Tese (Doutorado em Aquicultura) - Universidade Federal de Santa Catarina, Florianópolis, SC, 2014.
SOUZA, R.V., PETCOV R.F.D., NOVAES A.L.T. O Programa Nacional de Controle Higiênico-Sanitário de Moluscos Bivalves e os caminhos para a regularização. Agropecuária Catarinense, Florianópolis, v.28, n.1, p.44-47, 2015.
TRIBUZI; G.; ARAGÃO, G.M.F.; LAURINDO, J.B. Processing of chopped mussel meat in retort pouch. Food Science and Technology, Campinas, v.35, p.612-619, 2015.
Downloads
Published
Issue
Section
License
Copyright (c) 2020 Giustino Tribuzi, Robson Ventura de Souza, Felipe Matarazzo Suplicy, Henrry Fernando Diniz Petcov
This work is licensed under a Creative Commons Attribution 4.0 International License.
