METHOD FOR THE PRESERVATION OF THE RED SWAMP CRAYFISH PROCAMBARUS CLARKII IN PROTECTIVE ATMOSPHERE PACKAGING

摘要

The invention relates to a method for the preservation of the red swamp crayfish (Procambarus clarkii) and fresh shelled cooked tails in a protective atmosphere with a very low oxygen concentration. According to said method, the live crayfish are boiled practically individually, then rapidly cooled substantially individually, and packaged in an N2 and CO2 atmosphere (with very low O2 levels), thereby minimising the decomposition and deterioration processes of the product, and enabling the expiry of the product to be extended without using any type of additive, facilitating the commercialisation of the red swamp crayfish in markets that have been inaccessible until now. The invention comes under the field of food technology, in the food preservation sector, more concretely relating to the production, handling and distribution of fresh cooked crustacea, especially for the commercialisation of the red swamp crayfish (Procambarus clarkii).