Oyster Adriatic

The goal of the project is to encourage innovation in the aquaculture sector and the availability of oysters throughout the year, not just during the fishing season. The project achieved cooperation between scientists, farmers and processors, in order to gain knowledge about innovative technologies with the potential for application in Croatian conditions, with the aim of further developing aquaculture in terms of quantity and quality.

Freezing technology is crucial for such sensitive food. Therefore, Marikomerc uses one of the most modern freezing technologies, which is freezing with liquid nitrogen at -80°C. This technology allows the oyster to retain its original taste, freshness, sea and texture. Namely, at ultra-low temperatures, the tissue crystallizes in the form of much smaller crystals (compared to standard technology) and the structure of the meat is more stable, which is extremely important for this type of food.

Farmers have also found a great advantage in this, since shellfish must be caught during the A zone of sea purity (no purification or purification after fishing is needed), and the quality of the sea is best in the month of March, when the tourist season has not yet started and consumption is not at its peak. This allows them to catch a large amount of shells right then and not be deprived of sales. Namely, in some periods of the year (summer), zone A can change to zone B (blooming of the sea, impact of tourism on the environment) and then the growers are prevented from fishing, and they are deprived of funds during the season when they should have the best sales..Buyers and consumers will also benefit from this project because they will receive a product that has been caught and frozen in the best condition. By freezing the shellfish at ultra-low temperatures, the vast majority (up to 99%) of dangerous microorganisms will be destroyed, and those who doubted whether to try a raw shellfish will also want to consume it. Also, an additional benefit is that during freezing, the muscle of the shell relaxes so that it is easier for the consumer to open the shell (otherwise, skill is needed to open it properly).

As part of this research, monitoring of the chemical composition and condition index of oysters will be carried out in order to optimize the time of their harvesting, and the use of different packaging and canning technologies in order to extend their durability. Special emphasis is placed on freezing fresh oysters using IQF technology, with the aim of freezing oysters in the period when they are best for consumption (March/April) and offering them on the market throughout the year. The preliminary results are very encouraging, which is why the commercialization of this idea has already begun, in which the University of Zadar, Marikomerc, and the company Platforma 22 have found synergy, as representatives of science, processing and breeding. In addition to numerous advantages for all oyster lovers, they would like to point out that this project enables a constantly available product of the highest quality, with complete traceability and a guarantee of product quality.