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.
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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.
