5
In addition to this superior nutritional value, the shellfish are highly sensitive
foods and can be easily degraded and underwent quality changes. Immediately after
harvesting, the shellfish can quickly deteriorate and therefore require attention during processing and storage. It is reported that the shellfish should be subjected to
pre-treatments such as cleaning, washing, depuration, peeling, etc. according to the
nature of the animal immediately after harvesting (Venugopal and Gopakumar
2017). In addition to the most common applications such as chilling and freezing,
the shellfish is kept exposed to a wide variety of processes such as heat treatment,
dehydration, drying, high pressure application, modified atmosphere packaging.
Occasionally, combination of a few of these applications are tried to be used to
increase the storage efficiency.
References
Ab Lah R, Smith J, Benkendorff K (2017) Investigation of nutritional properties of three species of
marine turban snails for human consumption. Food Sci Nutr 5(1):14–30
Dayal JS, Ponniah AG, Khan HI, Madhu Babu EP, Ambasankar K, Vasagam KPK (2013)
Shrimps—a nutritional perspective. Curr Sci 104(11):1487–1491
Table 1.2 Copper, zinc, and iron contents of some shellfish species (mg/100 g)
Copper
Zinc
Iron
Clam
Mixed species 0.34
1.37
13.98
USDA (n.d.)
Mactridae spp. 0.07–0.1
–
–
Wheaton and Lawson (1985)
Veneridae spp. 0–1.92
0.5–7.7
1.6–13.0
Wheaton and Lawson (1985)
Oyster Pacific
1.58
16.62
5.11
USDA (n.d.)
Ostreadia spp. 0.003–60.6 1.7–200 0.89–10.1 Wheaton and Lawson (1985)
Ostrea edulis
1.2–3.7
6.5–160
Souci et al. (1981)
Mussel Mytilus edulis 0.09
1.60
3.95
USDA (n.d.)
Shrimp Mixed species 0.26
1.11
2.41
USDA (n.d.)
0.01–1.1
2.2
0.95–13.5 Souci et al. (1981)
Crangon
crangon
0.08–0.14 1.75–3.1 2.15–1.3
Souci et al. (1981)
Lobster Mixed species 0.38
5.67
1.22
USDA (n.d.)
Homarus
vulgaris
7.0
1.6
0.95–1.3
Souci et al. (1981)
Crab
Blue
0.67
3.54
0.74
USDA (n.d.)
Mixed species 0.01–5.07 1.4–9.36 0.25–6.1
Wheaton and Lawson (1985)
Dungeness
0.67
4.27
0.37
USDA (n.d.)
Squid
Mixed species 1.89
1.53
0.68
USDA (n.d.)
0.3–1.5
0.76–8.4 0.5–18.5
Wheaton and Lawson (1985)
Wheaton and Lawson (1985)
Scallop Mixed species 0.05
0.95
0.29
USDA (n.d.)
Pectinidae spp. 0.01–0.31 1.7–2.95 1.0–3.0
Wheaton and Lawson (1985)
References
In addition to this superior nutritional value, the shellfish are highly sensitive
foods and can be easily degraded and underwent quality changes. Immediately after
harvesting, the shellfish can quickly deteriorate and therefore require attention during processing and storage. It is reported that the shellfish should be subjected to
pre-treatments such as cleaning, washing, depuration, peeling, etc. according to the
nature of the animal immediately after harvesting (Venugopal and Gopakumar
2017). In addition to the most common applications such as chilling and freezing,
the shellfish is kept exposed to a wide variety of processes such as heat treatment,
dehydration, drying, high pressure application, modified atmosphere packaging.
Occasionally, combination of a few of these applications are tried to be used to
increase the storage efficiency.
References
Ab Lah R, Smith J, Benkendorff K (2017) Investigation of nutritional properties of three species of
marine turban snails for human consumption. Food Sci Nutr 5(1):14–30
Dayal JS, Ponniah AG, Khan HI, Madhu Babu EP, Ambasankar K, Vasagam KPK (2013)
Shrimps—a nutritional perspective. Curr Sci 104(11):1487–1491
Table 1.2 Copper, zinc, and iron contents of some shellfish species (mg/100 g)
Copper
Zinc
Iron
Clam
Mixed species 0.34
1.37
13.98
USDA (n.d.)
Mactridae spp. 0.07–0.1
–
–
Wheaton and Lawson (1985)
Veneridae spp. 0–1.92
0.5–7.7
1.6–13.0
Wheaton and Lawson (1985)
Oyster Pacific
1.58
16.62
5.11
USDA (n.d.)
Ostreadia spp. 0.003–60.6 1.7–200 0.89–10.1 Wheaton and Lawson (1985)
Ostrea edulis
1.2–3.7
6.5–160
Souci et al. (1981)
Mussel Mytilus edulis 0.09
1.60
3.95
USDA (n.d.)
Shrimp Mixed species 0.26
1.11
2.41
USDA (n.d.)
0.01–1.1
2.2
0.95–13.5 Souci et al. (1981)
Crangon
crangon
0.08–0.14 1.75–3.1 2.15–1.3
Souci et al. (1981)
Lobster Mixed species 0.38
5.67
1.22
USDA (n.d.)
Homarus
vulgaris
7.0
1.6
0.95–1.3
Souci et al. (1981)
Crab
Blue
0.67
3.54
0.74
USDA (n.d.)
Mixed species 0.01–5.07 1.4–9.36 0.25–6.1
Wheaton and Lawson (1985)
Dungeness
0.67
4.27
0.37
USDA (n.d.)
Squid
Mixed species 1.89
1.53
0.68
USDA (n.d.)
0.3–1.5
0.76–8.4 0.5–18.5
Wheaton and Lawson (1985)
Wheaton and Lawson (1985)
Scallop Mixed species 0.05
0.95
0.29
USDA (n.d.)
Pectinidae spp. 0.01–0.31 1.7–2.95 1.0–3.0
Wheaton and Lawson (1985)
References