The main results of the study of bivalve mollusks in the coastal zone of the Japan Sea

Abstract

Technologies for processing of bivalve mollusks are developed on the base of study of their physical, chemical, and technological properties and evaluation of the food and biological value. Bivalves in the coastal waters of the Japan Sea are very different by their size and chemical composition, but all of them are a source of full value protein, essential amino acids, and some substances with therapeutic effect. Biochemical and technological properties of the bivalves differ significantly from traditional fish raw materials. Boiled and salted products of them are distinguished by high rigidity because of the high protein content of connective tissue and its specific microstructure. However, consistency of bivalve products can be regulated by means of thermal and biochemical processing of the raw material. Comprehensive waste-free technology of the bivalves processing is presented for manufacturing of food and fodder products with high consumer properties. The bivalve mollusks from the coastal waters of Primorye are considered as safe for food on the basis of phytotoxins content in their soft tissues, radionuclides activity, and concentrations of toxic elements in their foot, mantle and liver.

Keywords

• bivalve
• protein
• carbohydrate
• biologically active substance
• processing
• shelf life
• food quality
• food safety