Alternative forms of processing and trading molluscs to final consumers

DOI: 10.52945/rac.v33i3.495
Published 2020-12-30

Authors

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.

Author Biographies

  • Giustino Tribuzi
    Bacharel em Ciência e Tecnologia de Alimentos, Doutor em Engenharia de Alimentos, Professor de Tecnologia de Pescado e Derivados na Universidade Federal de Santa Catarina/Departamento de Ciência e Tecnologia de Alimentos
    • Robson Ventura de Souza
      Médico Veterinário, Mestre em Ciências Veterinárias, Doutor em Aquicultura, Pesquisador do Centro de Desenvolvimento em Aquicultura e Pesca da Epagri
      • Felipe Matarazzo Suplicy
        Biólogo, Mestre e Doutor em Aquicultura, Pesquisador do Centro de Desenvolvimento em Aquicultura e Pesca da Epagri
        • Henrry Fernando Diniz Petcov
          Engenheiro de Alimentos, Extensionista da Gerência Regional de Florianópolis da Epagri

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          Keywords

          • oysters
          • mussels
          • mussels; sea food
          • shelf life.