Emerging and potential technologies for facilitating shrimp peeling: A review

Dang, Tem Thi; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke

doi:10.1016/j.ifset.2017.10.017

Cited by 39 publications

(33 citation statements)

References 64 publications

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“…Shrimp aquaculture industry has grown phenomenally over the past 40 years, and Pacific white shrimp ( Litopenaeus vannamei ) is one of the most popular shrimp species for its euryhaline adaptability, rapid growth rate and economic value (Dang, Gringer, Jessen, Olsen, & Nielsen, ; Zhou, Wang, & Xian, ). Feeds account for 40%–60% of the variable costs in shrimp aquaculture, and fishmeal (FM) is normally the principal protein source due to its high level of protein, well‐balanced amino acid profiles, essential fatty acids, digestible energy, vitamins and minerals (Lin & Li, ; Yun et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of fructooligosaccharide on growth, immunity and intestinal microbiota of shrimp (Litopenaeus vannamei ) fed diets with fish meal partially replaced by soybean meal

Yang

Yan

et al. 2018

Aquacult Nutr

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The effects of fructooligosaccharide (FOS) on growth performance, immunity and predominant autochthonous intestinal microbiota of shrimp (Litopenaeus vannamei) fed diets with fish meal (FM) partially replaced by soybean meal (SBM) were evaluated. After acclimation, shrimps (1.82 ± 0.01 g/kg) were allocated into 15 tanks (25 shrimps per tank) and fed five different diets including positive control diet (C0, containing 250 g/kg FM and 285 g/kg SBM), control diet (C, containing 125 g/kg FM, 439 g/kg SBM) and three experimental diets supplemented with 1.0 g/kg FOS (T1), 2.0 g/kg FOS (T2) and 4.0 g/kg FOS (T3) to control diet (C) respectively. Shrimps were fed diets to apparent satiation three times per day, and 15 shrimps from each aquarium were randomly sampled and analysed at the end of the 6-week feeding trial. The results showed that FBW, WGR, SGR and SR decreased, while FCR and FI increased significantly in control (C) compared with positive control (C0). Besides, significantly decreased trypsase and lipase activities, and SOD, AKP and ACP activities were recorded in control (C) compared with positive control (C0). On the other hand, significantly improved SGR and decreased FCR were observed in groups T1, T2 and T3 compared with control (C). Moreover, lipase and amylase activities enhanced significantly in group T3 compared with the control (C), while GOT and GPT activities dropped significantly with the increment supplementation of FOS in diets. Compared with the control (C), SOD activity enhanced significantly and MDA level decreased significantly in groups T2 and T3, and improved AKP and ACP activities were observed in group T3. In addition, dietary FOS improved the microbial diversity, and suppressed several potential pathogens, such as Vibrio tubiashii, Vibrio parahaemolyticus and Photobacterium damselae-like strains in the intestine of shrimp. Overall, these results proved FOS could relieve the side effects induced by SBM and supported the use of 2.0-4.0 g/kg FOS in shrimp diets with FM partially replaced by SBM. K E Y W O R D S Fructooligosaccharide, growth performance, immunity, intestinal microbiota, Litopenaeus vannamei | 195 HU et al.

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Section: Introductionmentioning

confidence: 99%

Effects of fructooligosaccharide on growth, immunity and intestinal microbiota of shrimp (Litopenaeus vannamei ) fed diets with fish meal partially replaced by soybean meal

Yang

Yan

et al. 2018

Aquacult Nutr

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“…The shell is tightly connected to the muscle, making it difficult to separate it from the meat. Besides manual separation, several methods have been used to remove the shell, including high pressure, microwave heating, ultrasound, and enzymatic methods (Dang et al, 2018(Dang et al, , 2019Gringer et al, 2018;Xiao et al, 2018). The presence of prawn shell is a key factor in the quality evaluation of processed products in the food industry.…”

Section: Practical Applicationsmentioning

confidence: 99%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic-collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75 C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

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“…shrimp industry (Dang et al, 2018a). Stern (1958) found that shrimps placed on ice for 1 day were more easily peeled than those caught fresh.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…This tight shell‐muscle adhesion makes it difficult to remove the shell (Dang et al, 2018b), which results in low peeling efficiency when shelling by manual or mechanical processing and damaging the integrity of the shrimp meat. Thus, incomplete shelling, low meat yield, decreased sensory quality, and color change are the key factors restricting the efficient industrial processing of shrimp (Dang et al, 2018a; Liu, Liu, Wang & Qin, 2014). Therefore, it is essential to loosen the shell‐muscle attachment of shrimp before peeling, which is called pretreatment.…”

Section: Introductionmentioning

confidence: 99%

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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Shrimps are rich in protein, mineral elements, essential amino acids, polyunsaturated fatty acids, and other useful substances, making it a nutritionally balanced protein source (Zhang, Deng, & Wang, 2015). In recent years, shrimp processing industry has grown rapidly and accounted for over 45% of the processed seafood market (Mao, Guo, Sun, & Xue, 2017), and frozen peeled shrimps are one of the main commercial products (Yi et al., 2012). Thus, shelling is crucial for processing. For fresh caught shrimp, the shell is tightly attached to the epidermis by attachment fibers (intracuticular fibers), which is firmly attached to the muscle by extensive interdigitation (Talbot, Clark, & Lawrence, 1972). This tight shell-muscle adhesion makes it difficult to remove the shell (Dang et al., 2018b), which results in low peeling efficiency when shelling by manual or mechanical processing and damaging the integrity of the shrimp meat. Thus, incomplete shelling, low meat yield, decreased sensory quality, and color change are the key factors restricting the efficient industrial processing of shrimp (Dang et al., 2018a; Liu, Liu, Wang & Qin, 2014). Therefore, it is essential to loosen the shell-muscle attachment of shrimp before peeling, which is called pretreatment.

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Emerging and potential technologies for facilitating shrimp peeling: A review

Cited by 39 publications

References 64 publications

Effects of fructooligosaccharide on growth, immunity and intestinal microbiota of shrimp (Litopenaeus vannamei ) fed diets with fish meal partially replaced by soybean meal

Effects of fructooligosaccharide on growth, immunity and intestinal microbiota of shrimp (Litopenaeus vannamei ) fed diets with fish meal partially replaced by soybean meal

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

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