Integrierte Vermeidung und Verminderung der Umweltverschmutzung

2.2.2.3 Crustaceans
Chapter 2
Once headed and washed, shrimps and prawns are preserved by icing or brine freezing before
being transported to the processing installation. Chemicals, e.g. sodium bisulphite, are used to
prevent black spots. After cooking, they are peeled and cooled with large amounts of water.
Crabs are transported alive. Crab meat is picked, either manually or mechanically.
2.2.2.4 Molluscs
The types of molluscs processed and consumed in Europe mainly comprise cephalopods
(cuttlefish, squid, octopus) and bivalves (oyster, mussel, clam and scallop). Processing includes
freezing, canning and pickling. After cooking and shell removal, washing is often carried out by
blowing air at the bottom of washing tank to agitate the meat, while the grit and shell particles
settle down. Some molluscs, such as oysters or mussels are pickled with vinegar and spices.
Here, the meat is dipped in 3 % salt brine, drained and covered for three days with a 3 %
vinegar solution containing 3 % salt. They are then drained, packed and covered with spiced
vinegar.
2.2.3 Fruit and vegetables
The characteristic features of fruit and vegetables are that they are soft edible plant products
which, because of their relatively high moisture content, are perishable in their fresh state. A
summary of the possible processing routes of some fruit and vegetables is shown in Table 2.7.
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