Evaluation of the effects of onboard sorting and experimental holding practices on the post-catch survival of brown shrimp (<i>Crangon crangon</i> L.)

Vermeersch, Xavier; Chiers, Koen; Decostere, Annemie; Weyenberg, Stéphanie Van; Vlaemynck, Geertrui

doi:10.1080/17451000.2018.1497183

Cited by 3 publications

(3 citation statements)

References 20 publications

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“…Live brown shrimp (C. crangon) were obtained directly from the last haul of a Belgian shrimp trawler at the port of Nieuwpoort (Belgium) at the time of landing. A homogeneous sample of live shrimp was taken from the mechanically sorted catch and transported to the research facilities of the Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) in Melle, Belgium, for further processing using the method detailed in Vermeersch et al (2018). The reference samples were obtained from the same ship as the test samples using the same method, but were collected approximatively 1 month prior to each sensory evaluation.…”

Section: Samplingmentioning

confidence: 99%

“…After 4 months, a significant difference between REF, IF and VAC samples was detected for taste and colour or die during harvesting, while in brown shrimp fisheries a large part of the catch may already have died or suffered injuries depending on the impact of the handling steps between trawling and processing (Vermeersch et al, 2018). These differences in harvesting and handling results in live-frozen prawns being much less likely to have suffered physical damage prior to freezing compared to brown shrimp.…”

Section: Frozen Storage At −50°cmentioning

confidence: 99%

“…The shrimp are cooked immediately on the ship after each haul when the catch is retrieved from the nets and after being mechanically sorted to separate the by-catch (Broekaert et al, 2013, Vermeersch et al, 2018. However, in recent years the combination of a growing demand for fresh and unprocessed seafood and a reduced income due to dropping prices for cooked shrimp has led the fishermen to experiment with the live landing of brown shrimp to supply a new niche market to create an added value product (Vermeersch et al, 2018). Landing unprocessed, raw or live shrimp opens up novel possibilities for innovative processing on land and ensures a better control over the overall quality of the final product (Verhaeghe et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Qualità Organolettica Dei Gamberi Marroni (Crangon Crangon L.) Conservati in Diverse Condizioni Di Congelamento Prima Della Cottura

Vermeersch,

Braeckman,

Chiers

et al. 2024

Ital. J. Food Sci.

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Freshly caught brown shrimp (Crangon crangon) are prone to rapid degradation after death. Freezing the unprocessed shrimp shortly after catch provides a possible solution to maintain product quality until further processing. In this study, Shrimp were frozen under three conditions (individually frozen, vacuum packed or glazed), either directly at −20°C or deep frozen at −50°C for three hours and subsequently stored at −20°C. A trained sensory panel assessed the organoleptic quality of brown shrimp that were cooked after 2 and 4 months of raw-frozen storage. Shrimp cooked under the same conditions immediately after the catch, then stored at −20 for maximum 1 month were used as reference. The quality of the frozen shrimp was also visually evaluated after one year. The individually frozen shrimp remained closest to the reference samples in terms of colour and odour when stored at −20°C, and closest to the reference for taste when initially frozen at −50°C. Vacuum-packed shrimp scored less well and glazed samples were omitted from the experiments beyond 2 months of storage due to visual deterioration. In conclusion frozen storage of raw shrimp is possible for short periods up to 4 months, albeit with perceivable changes in organoleptic properties of the final cooked product.

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Section: Samplingmentioning

confidence: 99%

Section: Frozen Storage At −50°cmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Qualità Organolettica Dei Gamberi Marroni (Crangon Crangon L.) Conservati in Diverse Condizioni Di Congelamento Prima Della Cottura

Vermeersch,

Braeckman,

Chiers

et al. 2024

Ital. J. Food Sci.

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Effects of starvation and subsequent re-feeding on moulting interval, growth increment and mortality in common brown shrimp (Crangon crangon)

Saathoff,

Temming,

Perger

2024

Preprint

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Specimen of the common brown shrimp, C. crangon, were deprived of food and subsequently re-fed under controlled conditions (17 ± 1.7°C, ad libitum feeding) in two sets of experimental runs (2008 and 2017), to investigate the effects of starvation with subsequent re-feeding on dry mass accumulation during intermoult period, mortality and growth. Mortality was negatively affected by starvation, and re-feeding was identified as particularly critical in animal survival, as over 90% of the observed mortality occurred after the onset of re-feeding. Starvation increased the moulting interval and decreased increments after moult, resulting in a shrinkage of up to 8% within 21 days. A correlation between weight loss during starvation and decrease in length was found. The comparison of dry weight conditions of starving animals and field samples suggested that shrinkage must be a more widespread phenomenon in C. crangon than previously assumed. Based on the observations, shrinkage could be identified as a physiological necessity after starvation. Accordingly, it could also occur in other crustacean species, in the cases where an individual’s dry mass is reduced due to starvation.

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First report of an idiopathic partial tail myonecrosis in European brown shrimp Crangon crangon caught in the North Sea

Vermeersch

Decostere

Vlaemynck³

et al. 2020

Dis. Aquat. Org.

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The European brown shrimp Crangon crangon is an abundant and commercially important species in the North Sea. Currently, there is interest in landing live shrimp to provide fresh animals for a growing market in live brown shrimp. During 4 survival studies between 2014 and 2016, shrimp were collected from commercial trawlers and maintained alive in off-shore facilities. From Day 1 onwards, a minority of shrimp (~2.24%) developed a white discoloration of the abdominal muscles and a depigmentation of the distal part of the abdomen, along with paralysis of the affected tissues and appendages. As the symptoms progressed, a circumferential blackish delineation appeared, creating a distinct boundary between healthy and necrotic tissue. Affected shrimp survived up to 3 wk, although in several animals the distal part of the tail was completely lost. Histological and electron microscopical examination confirmed the myonecrosis. A secondary bacterial invasion of the necrotic muscle was observed in some animals. RT-PCR for infectious myonecrosis virus was negative. The condition appears not to be contagious, based on the feeding of healthy shrimp with necrotic tissue of affected shrimp. Based on these observations, a mechanical cause inflicted during the catching process is proposed.

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Evaluation of the effects of onboard sorting and experimental holding practices on the post-catch survival of brown shrimp (Crangon crangon L.)

Cited by 3 publications

References 20 publications

Qualità Organolettica Dei Gamberi Marroni (Crangon Crangon L.) Conservati in Diverse Condizioni Di Congelamento Prima Della Cottura

Qualità Organolettica Dei Gamberi Marroni (Crangon Crangon L.) Conservati in Diverse Condizioni Di Congelamento Prima Della Cottura

Effects of starvation and subsequent re-feeding on moulting interval, growth increment and mortality in common brown shrimp (Crangon crangon)

First report of an idiopathic partial tail myonecrosis in European brown shrimp Crangon crangon caught in the North Sea

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