“…Many studies are reported in the literature about the thermal processing of seafood and fish in retort pouches (Byun et al, 2010;Kuda et al, 2008), e.g., mackerel (Gopal et al, 2001;Simpson et al, 2004), tuna , shrimp (Mohan et al, 2008;Mallick et al, 2010), anchovy (Bindu et al, 2010), Rohu fish (Majumdar et al, 2015), etc. Giustino TRIBUZI 1 However, only few studies were found about thermal processing of bivalve molluscs.…”