Professional paper

Hygiene and technology in the shells processing

Mario Mašić ; Veterinarska stanica Imotski

Abstract

A level of production in aquaculture in Croatia is not keeping pace with a thousand year old tradition and natural resources of coastal part. Shell growth in aquaculture has unimagined possibilities, especially in mussels and oysters. But, situation has started to change in the last few years. The new cultivations of shells are opening like some other cultivation in aquaculture. Shell meat is a very important ingredient as a source of necessary protein in human feeding. Their greatest value is light digesting, better usage, and suitable composition of amino acid, especially the essential amino acids. Besides that, the shell meat is rich with A, C, D, E, and B-complex vitamins. Minerals are also plentifully present and in natural, optimal proportions. But, caution is needed, because they are consumed either raw or thermally processed on low temperatures, so they could be dangerous, even poisonous if not completely fresh. Because of that, strong veterinary control is needed in both shell meat consuming.

Keywords

shells; aquaculture; chemical structure

Hrčak ID:

21215

URI

https://hrcak.srce.hr/21215

Publication date:

15.7.2004.

Article data in other languages: croatian

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