Alternative forms of processing and trading molluscs to final consumers

Detalhes bibliográficos
Autor(a) principal: Tribuzi, Giustino
Data de Publicação: 2020
Outros Autores: Ventura de Souza, Robson, Matarazzo Suplicy, Felipe, Fernando Diniz Petcov, Henrry
Tipo de documento: Artigo
Idioma: por
Título da fonte: Agropecuária Catarinense (Online)
Texto Completo: https://publicacoes.epagri.sc.gov.br/rac/article/view/495
Resumo: 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 theirshells, 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 theprocessing 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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spelling Alternative forms of processing and trading molluscs to final consumersFormas alternativas de processamento e comercialização de moluscos bivalvesOstrasmexilhõesalimentosvida útiloystersmusselsmussels; sea foodshelf life.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 theirshells, 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 theprocessing 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.As formas de apresentação final para comercialização dos moluscos produzidos pelas indústrias de Santa Catarina (SC) são bastante limitadas: ostras são usualmente vendidas vivas com as conchas, resfriadas e mantidas em caixas de isopor com gelo; mexilhões são vendidos cozidos e desconchados, resfriados ou congelados e acondicionados em sacos plásticos. O objetivo deste artigo é expor motivos que justificam a busca por técnicas alternativas de processamento e apresentação de moluscos e apresentar soluções tecnológicas para o beneficiamento dos moluscos utilizadas em outros países. As técnicas abordadas são: atmosfera modificada, congelamento individual rápido, pasteurização em temperaturas moderadas, alta pressão hidrostática, cozimento sous-vide, marinação, entre outras.Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri2020-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://publicacoes.epagri.sc.gov.br/rac/article/view/49510.52945/rac.v33i3.495Agropecuária Catarinense Journal; Vol. 33 No. 3 (2020); 25-28Agropecuária Catarinense; v. 33 n. 3 (2020); 25-282525-60760103-0779reponame:Agropecuária Catarinense (Online)instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)instacron:EPAGRIporhttps://publicacoes.epagri.sc.gov.br/rac/article/view/495/976Copyright (c) 2020 Giustino Tribuzi, Robson Ventura de Souza, Felipe Matarazzo Suplicy, Henrry Fernando Diniz Petcovhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTribuzi, GiustinoVentura de Souza, RobsonMatarazzo Suplicy, FelipeFernando Diniz Petcov, Henrry2021-04-27T19:29:50Zoai:ojs.publicacoes.epagri.sc.gov.br:article/495Revistahttps://publicacoes.epagri.sc.gov.br/RAC/indexPUBhttps://publicacoes.epagri.sc.gov.br/index.php/RAC/oaieditoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br2525-60760103-0779opendoar:2021-04-27T19:29:50Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)false
dc.title.none.fl_str_mv Alternative forms of processing and trading molluscs to final consumers
Formas alternativas de processamento e comercialização de moluscos bivalves
title Alternative forms of processing and trading molluscs to final consumers
spellingShingle Alternative forms of processing and trading molluscs to final consumers
Tribuzi, Giustino
Ostras
mexilhões
alimentos
vida útil
oysters
mussels
mussels; sea food
shelf life.
title_short Alternative forms of processing and trading molluscs to final consumers
title_full Alternative forms of processing and trading molluscs to final consumers
title_fullStr Alternative forms of processing and trading molluscs to final consumers
title_full_unstemmed Alternative forms of processing and trading molluscs to final consumers
title_sort Alternative forms of processing and trading molluscs to final consumers
author Tribuzi, Giustino
author_facet Tribuzi, Giustino
Ventura de Souza, Robson
Matarazzo Suplicy, Felipe
Fernando Diniz Petcov, Henrry
author_role author
author2 Ventura de Souza, Robson
Matarazzo Suplicy, Felipe
Fernando Diniz Petcov, Henrry
author2_role author
author
author
dc.contributor.author.fl_str_mv Tribuzi, Giustino
Ventura de Souza, Robson
Matarazzo Suplicy, Felipe
Fernando Diniz Petcov, Henrry
dc.subject.por.fl_str_mv Ostras
mexilhões
alimentos
vida útil
oysters
mussels
mussels; sea food
shelf life.
topic Ostras
mexilhões
alimentos
vida útil
oysters
mussels
mussels; sea food
shelf life.
description 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 theirshells, 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 theprocessing 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/495
10.52945/rac.v33i3.495
url https://publicacoes.epagri.sc.gov.br/rac/article/view/495
identifier_str_mv 10.52945/rac.v33i3.495
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/495/976
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
dc.source.none.fl_str_mv Agropecuária Catarinense Journal; Vol. 33 No. 3 (2020); 25-28
Agropecuária Catarinense; v. 33 n. 3 (2020); 25-28
2525-6076
0103-0779
reponame:Agropecuária Catarinense (Online)
instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron:EPAGRI
instname_str Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron_str EPAGRI
institution EPAGRI
reponame_str Agropecuária Catarinense (Online)
collection Agropecuária Catarinense (Online)
repository.name.fl_str_mv Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
repository.mail.fl_str_mv editoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br
_version_ 1754917258993336320

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