Abstract
Marine-capture shrimp is a general term for a type of shrimp that is different from marine-aquaculture shrimp. It is rich in protein, trace elements, and essential amino acids. It is an aquatic product with delicious meat and high nutritional and economic value. Most marine-capture shrimp are consumed fresh, with a small proportion subjected to processing. However, marine-capture shrimp is a highly perishable aquatic product, and hence, extensive preservation and processing methods have been developed to extend its shelf life. This review presents the current status of marine-capture shrimp in the world and the key issues (spoilage and melanization inhibition) regarding marine-capture shrimp preservation. Low-temperature preservation remains the predominant strategy for preserving marine-capture shrimp. Different preservation strategies combined with low temperature would maintain the quality of marine-capture shrimp more effectively, thereby extending the shelf life of the shrimp. The advantages and disadvantages of various preservation technologies are comprehensively considered and compared, as well as their scope of application. New processing technologies should be introduced, and various preservation technologies with complementary advantages should be organically combined to achieve the best preservation effect on marine-capture shrimp. This review provides a useful theoretical reference and a practical basis for future research on the shelf life extension of marine-capture shrimp.
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References
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Funding
This work was supported by National Key R&D Programs of China (2020YFD0900903, 2022YFD2100603) and research on the key technology of fresh agricultural products storage and transportation logistics−the research and industrialization demonstration of the first-line fresh-keeping and cold chain logistics technology of marine-capture shrimp (2019C02086).
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Yu, Q., Liu, J., Yang, J. et al. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. Food Bioprocess Technol 16, 2343–2358 (2023). https://doi.org/10.1007/s11947-023-03049-6
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DOI: https://doi.org/10.1007/s11947-023-03049-6