Related Experiment Video
Updated: May 12, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Shrimp: Nutrition, preservation and processing
Yadong Zhao1, Lu Liu1, Huanhuan Liu1
1School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, P.R. China.
Advances in Food and Nutrition Research
|May 10, 2026
Summary
Shrimp preservation faces challenges from spoilage. New technologies like advanced packaging and natural preservatives, alongside by-product valorization, enhance shrimp quality, sustainability, and resilience.
Area of Science:
- Marine Biology
- Food Science
- Biotechnology
Background:
- Shrimp is a nutrient-rich aquatic product, vital globally.
- High water activity and nutrients make shrimp prone to microbial, enzymatic, and oxidative spoilage.
- Maintaining shrimp quality and extending shelf life are critical challenges.
Purpose of the Study:
- To systematically review shrimp nutritional profiles.
- To summarize current and emerging strategies for shrimp quality preservation and shelf-life extension.
- To explore innovations in shrimp processing and by-product valorization for sustainability.
Main Methods:
- Review of traditional preservation techniques (refrigeration, freezing, super-chilling).
- Analysis of advanced preservation technologies (MAP, HPP, cold plasma, irradiation, natural preservatives).
- Examination of by-product valorization into chitin, chitosan, and astaxanthin.
Main Results:
- Traditional methods are often enhanced or replaced by novel techniques.
- Advanced packaging, non-thermal processing, and natural preservatives show promise.
- By-product utilization significantly increases economic value and sustainability.
Conclusions:
- A combination of innovative preservation and by-product valorization is key to improving shrimp industry sustainability.
- Addressing challenges like disease and supply chain vulnerabilities is essential for future resilience.
- Continued research into novel technologies and sustainable practices is recommended.
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