Observations on oyster preservation by common salt

Abstract

The author tested the efficiency of common salt on the conservation of oysters without shells. Sixty samples were treated by the mentioned method. The samples came from the coast regions of Cananéia and Iguape, in the State of São Paulo. The salting process for conservation of oysters showed satisfyng results, since after 30 days of conservation, the oysters didn’t show alterations of the physics and organoleptics characters. The salting method contributes to reduce the bacteriological content of the oysters makes possible the consumption of this sea food in areas far from the coast and reduces its total weight in almost 92%, making the transport and the distribution less expensive.