The quality of the mussel (Perna perna) processing by cooking, freezing and storage / Qualidade do mexilhão Perna perna submetido ao processo combinado de cocção, congelamento e armazenamento

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

The mussels cultivated in the coast North of São Paulo, city of Ubatuba, are commercialized in natura, constituting risk to the population. With the growth of the activity it is possible to suggest the implantation of a unit of mussel processing that promotes an increase of the storage time, facilitating the commercialization and allowing the exportation, besides supplying to the consumer a product of better quality. The mussels had been submitted to the processing for cooking, freezing and storage, being then determined the freezing point, the speed of freezing to the curves of freezing of the semidesconchado mussel. The microbiological quality and physicochemical of the product were evaluated. The processing of the mussel was started with the immersion in boiling water per 10 minutes. After the withdrawal of the shells, the mussels had been frozen individually IQF (Individually Quick Frozen) at -20ºC and stored at -18ºC during 90 days. The curve of freezing of the mussel presented typical general form, with the freezing point placing from zero to -1,5ºC; the freezing speed varied from 2 cm.h-1 to 3,3 cm.h-1, as the disposal

ASSUNTO(S)

staphylococcus análise de alimento food conservation mexilhão staphylococcus food analysis cozimento tratamento térmico qualidade do alimento thermical treatment bactéria patogênica pathogenic bacteria conservação de alimento cooking microbiologia de alimento food quality food microbiology mussel

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