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Postharvest technologies and quality control of shrimp /

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products.

Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Nirmal, Nilesh Prakash (Editor)
Format: eBook
Language:English
Published: London ; San Diego, CA : Academic Press, [2025]
Subjects:
Shrimps.
Shrimp industry > Quality control.
Crevettes.
Crevettes > Industrie > Qualité > Contrôle.
Caridea (infraorder)
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Postharvest Technologies and Quality Control of Shrimp
  • Postharvest Technologies and Quality Control of Shrimp
  • Copyright
  • Contents
  • Contributors
  • Preface
  • 1
  • Shrimp postharvest quality losses
  • 1. Introduction
  • 2. Shrimp biochemical composition
  • 2.1 Protein
  • 2.2 Lipid
  • 2.3 Mineral
  • 2.4 Carotenoid
  • 2.5 pH
  • 3. Postharvest quality changes and loss
  • 3.1 Melanosis
  • 3.1.1 Mechanism
  • 3.2 Physical changes
  • 3.3 Chemical changes
  • 3.3.1 Degradation of ATP
  • 3.3.2 pH change
  • 3.3.3 Lipid oxidation
  • 3.3.4 Formation of biogenic amines
  • 3.3.5 Total volatile base
  • 3.3.6 Change in carotenoid content
  • 3.4 Microbial changes
  • 4. Conclusion
  • References
  • 2
  • The impact of the handling process and different storage conditions on shrimp quality
  • 1. Introduction
  • 1.1 A brief taxonomic overview of commercial shrimps and prawns
  • 1.2 Shrimp and prawn fisheries and aquaculture production
  • 1.3 Shrimp and prawn consumption and consumer attitudes by geographical area
  • 2. Handling process
  • 2.1 Handling of wild shrimp from fisheries
  • 2.1.1 Onboard processing of wild shrimps
  • 2.2 Handling of shrimp and prawns from aquaculture activities
  • 2.2.1 Preliminary processing after the harvest
  • 2.2.2 Grading
  • 3. Different storage conditions
  • 3.1 Prompt postharvest cooling of shrimp and prawns to slow metabolic degradation and prolong shelf life
  • 3.2 Traditional storage of shrimp with flake or crushed ice
  • 3.3 Slurry ice as a gentle solution for fresh shrimp storage
  • 3.4 Superchilling
  • 3.5 Freezing
  • 3.5.1 Freezing techniques
  • 3.5.2 Freeze-thaw cycles
  • 3.6 Onboard cooking
  • 4. Quality changes
  • 4.1 Physicochemical changes
  • 4.1.1 pH changes during fresh and frozen storage
  • 4.1.2 Changes in color, texture and water content during fresh and frozen storage
  • 4.2 Biochemical changes
  • 4.2.1 Changes in nutritional composition
  • 4.2.2 Spoilage mechanisms during fresh and frozen storage
  • 4.2.2.1 TVB-N
  • 4.2.2.2 K-value
  • 4.2.2.3 Lipids
  • 4.3 Microbial
  • 5. Conclusions
  • References
  • 3
  • Conventional process to control the shrimp quality losses
  • 1. Introduction
  • 2. Postmortem changes in shrimp
  • 3. Quality changes and spoilage in shrimps after harvest
  • 3.1 Microbial changes
  • 3.2 Enzymatic changes
  • 3.3 Melanosis formation
  • 3.4 Oxidative changes
  • 4. Control of shrimp quality losses
  • 4.1 Live holding of shrimp
  • 4.2 Chilling and refrigeration
  • 4.2.1 Icing
  • 4.2.2 Refrigeration
  • 4.3 Freezing
  • 4.4 Use of chemical additives
  • 4.4.1 Reducing agents
  • 4.4.1.1 Sulfiting agents
  • 4.4.1.2 l-ascorbic acid
  • 4.4.1.3 Cysteine
  • 4.4.2 Antioxidants
  • 4.4.3 Acidulants
  • 4.4.4 Chelating agents
  • 4.4.4.1 Ethylenediaminetetraacetic acid (EDTA)
  • 4.4.4.2 Phosphates
  • 4.4.5 Enzyme inhibitors
  • 4.4.5.1 4-Hexylresorcinol
  • 5. Quality control analyses for shrimp